KANSAS CITY — As temperatures dip, consumers begin seeking heartier meals. To cater to that craving, restaurants are rolling out new comfort foods.

Fazoli’s is debuting a range of Parmesan Bakes in four varieties: Parmesan-Crusted Alfredo, Parmesan-Crusted Alfredo with Meatballs, Parmesan-Crusted Shrimp Bake and Three Cheese Chicken Pasta.

“Fazoli’s stays on top by serving premium Italian dishes at the best value,” said Rick Petralia, director of culinary innovation for Fazoli’s. “Each of our new Parmesan-baked offerings are perfect for those looking to find an indulgent new comfort food that’s also affordable.”

Moe’s Southwest Grill is introducing the Loaded Steak & Potato Burrito and the Loaded Steak & Potato Bowl. The offerings include sirloin steak, seasoned potatoes, bacon, sour cream, cheese and white gold queso wrapped in a flour tortilla or served in a bowl.

“Fall is here, which means we say buh-bye to the barbecue and lighter summer fare and start to crave cozy, hearty comfort foods that stick to your bones,” Moe’s said. “That’s why Moe’s is introducing their Loaded Steak & Potato Burrito and Bowl because nothing is quite as comforting as the classic combo of steak and potatoes … unless you add bacon, cheese, sour cream and queso, of course.”

McAlister’s Deli is rolling out its fall menu, featuring a new French Onion Soup and Chicken Cordon Bleu Sandwich.

Modern Market Eatery is launching its fall menu featuring new blackened chicken thighs. The protein is seasoned with an all-organic spice blend of paprika, thyme, garlic, onion, chili powder, cayenne and black pepper. The chicken is featured in four new offerings: The Blackened Chicken Mango Bowl, Blackened Chicken Thigh Hand Carved Bowl, Baja Blackened Chicken Salad and BBQ Pizza.

“Our boldly-flavored new blackened chicken thighs perfectly mark the transition into cooler weather, and add even more excitement to the Modern Market menu,” said Nate Weir, vice president of culinary for Modern Market Eatery. “Our teams are experts at cooking fresh, all-natural proteins from scratch in each of our restaurants, and they’re excited to show off their skills searing and roasting the new thighs. We’ve taken them in two different flavor directions, with an amazing Caribbean-influenced grain bowl that also has a lot of organic ingredients, and a super fresh and craveable Southwest-inspired salad.”

View a slideshow of new menu items.