Restaurants bet on bowl innovation.
Panera Bread is serving a new salad and a new soup.
The Spinach, Bacon & Poppyseed Salad features applewood smoked bacon, had-boiled egg, pickled red onions, gorgonzola cheese, frizzled onions and spinach tossed in poppyseed dressing.
The Ten Vegetable Soup contains tomatoes, red and yellow peppers, onions, corn, carrots, celery, spinach, poblano peppers, garlic, chickpeas, sprouted brown rice and red fife, dried Aleppo chili and a lemon slice in seasoned vegetable stock.
Additionally, Panera is taking its Double Bread Bowl nationwide. The menu item has two holes carves into one loaf of bread that may be filled with any two Panera soup.
Moe’s Southwest Grill is catering to health-conscious consumers with its new Quinoa Power Bowl, featuring white meat chicken breast, shredded romaine lettuce, corn pico, guacamole, cilantro, queso fresco and a blend of quinoa, brown rice, sweet potato and zucchini.
Five new dishes are debuting at Corner Bakery Cafe.
The Carved Ham & Swiss Egg Bowl incorporates scrambled eggs topped with pecan wood smoked ham, roasted red peppers, green onions and Swiss cheese finished with a drizzle of garlic cream sauce and served with sourdough toast.
The Power Greens Shrimp Caesar Salad contains garlic roasted shrimp, shredded Parmesan cheese and croutons on a bed of baby kale, spinach and arugula with Caesar dressing.
The Bacon Avocado Egg Bowl features scrambled eggs topped with applewood smoked bacon, diced tomato, chopped baby spinach, cheddar cheese and avocado served with sourdough toast.
The Shrimp Scampi Linguine includes garlic roasted shrimp and linguine pasta tossed with garlic butter, tomato, parsley, lemon juice and parmesan cheese.
The Pesto, Egg & Cheese Panini combines scrambled eggs, tomato, mozzarella cheese and pesto on grilled sourdough bread.
McDonald’s is offering the chain’s first nationwide McCafe food item: McCafe Donut Sticks. The product contains strips of sweetened dough that are fried and sprinkled with cinnamon sugar. McDonald’s describes the texture as light and airy with a crispy, crunchy exterior.
Wendy’s is beefing up its burger offerings with its new Made to Crave line of cheeseburgers.
The S’Awesome Bacon Cheeseburger combines a beef patty, two slices of American cheese, three strips of applewood smoked bacon, iceberg lettuce, sweet onions, pickles and Wendy’s S’Awesome Sauce.
The Peppercorn Mushroom Melt features a beef patty topped with sautéed, fire-roasted and seasoned mushrooms, crispy fried onions, a slice of Asiago cheese and a smoked peppercorn aioli made with cracked peppercorn, garlic and underlying mushroom tones, Wendy’s said.
The Barbecue Cheeseburger is a beef patty, two slices of American cheese, crispy fried onions, three pickles and a sweet and smoky Kansas City-style barbecue sauce.
Two new appetizers and two new pasta dishes are now available at Olive Garden Restaurants.
The Chicken Alfredo Pizza Fritta appetizer contains chicken, three cheeses and alfredo sauce wrapped in fried pizza dough and served with alfredo and marinara sauces.
The Spicy Alfredo Chicken appetizer incorporates lightly breaded and fried chicken tenders tossed in spicy alfredo sauce with hot cherry peppers.
The Creamy Mushroom Ravioli dish combines ravioli filled with portobello mushrooms topped with a creamy mushroom sauce.
The Braised Beef Gorgonzola-Alfredo features braised beef over fettuccine alfredo tossed with gorgonzola cheese, spinach, a balsamic drizzle and sun-dried tomatoes.
Burger King is bolstering its breakfast sandwich spread with three new Double Croissan’wich offerings.
The Double Croissan’wich with Sausage & Bacon is a buttery, flaky croissant piled with scrambled eggs, two slices of American cheese, a sausage patty and thick-cut smoked bacon.
The Double Croissan’wich with Sausage combines a croissant topped with scrambled eggs, two slices of American cheese and two sausage patties.
The Double Croissan’wich with Ham & Sausage is a croissant stacked with scrambled eggs, two slices of American cheese, a sausage patty and black forest ham.
Shrimp is making waves on the menu at Noodles & Company. The seafood staple is the star of two new limited-time offerings.
The Zucchini Shrimp Scampi dish features zoodles with shrimp in a light scampi sauce with roasted zucchini and Roma tomatoes topped with Parmesan cheese, parsley and lemon.
The Penne Rosa with Shrimp combines penne noodles in spicy tomato cream sauce with shrimp, mushrooms, Roma tomatoes, spinach and Parmesan cheese.
New from Boston Market is Rotisserie Brisket, the second rotisserie beef offering from the restaurant chain. The brisket is slow-cooked in the rotisserie and served with a side of smoky hickory barbecue sauce.
Captain D’s is widening its stream of seafood offerings with two new sandwiches.
The Giant Fish Sandwich combines two pieces of batter-dipped fish with tartar sauce and lettuce on a toasted bun.
The North Atlantic Lobster Rolls include North Atlantic lobster and lettuce served in warm bread rolls.
Dairy Queen is introducing the Mint Shake, featuring vanilla soft serve ice cream blended with mint syrup and milk that is crowned with a swirl of whipped topping.
The color pink is pairing with pretzels in a new offering from Pretzelmaker. New Pink Cinnamon Sugar Pretzel Bites and Pretzels incorporate a pink-hued cinnamon and sugar dusting on sweet pretzel dough.
Shake Shack is shaking up its menu with a new chicken offering and a new shake variety.
The new Chick’n Bites are made from antibiotic-free chicken breast that is breaded and fried and served with a choice of dipping sauce. Sauce options include barbecue sauce, honey mustard, cheese sauce, ShackSauce and buttermilk herb mayo.
The Salted Vanilla Toffee Shake is a blend of salted vanilla custard and toffee topped with a toffee crumble.
Fatburger is teaming up with McCormick & Co. brand Frank’s RedHot to launch its new limited-time offering: the Frank’s RedHot Buffalo Chicken Sandwich. The hot handheld combines crispy chicken smothered in Frank’s RedHot sauce topped with shredded lettuce and tomato sandwiched between a toasted bun.
Firebirds Wood Fired Grill is introducing its February Features menu, including three new entree options and a new dessert.
The Crab Cake Sandwich combines a remoulade sauce, lettuce and tomato.
The Grilled Beef Tenderloin Oscar is topped with lump crab and blistered tomato cream and served on a bed of asparagus.
The Grilled Salmon Bowl features wood-grilled salmon over a warm salad of organic ancient grains, toasted pecans, asparagus, roasted red peppers, craisins and goat cheese all drizzled with citrus vinaigrette.
The Chocolate Cheesecake dessert comes topped with raspberry sauce, fresh raspberries and whipped cream.
Recent menu additions focus on relaunches of fan favorites.
Seasonal launches lean into sweet and spiced flavors.