Restaurants serve summery new dishes featuring fruit flavors.
A new donut, a new Coolatta and two new Baskin-Robbins ice cream-flavored coffees have arrived at Dunkin’.
The Shooting Star Donut is a star-shaped treat topped with white icing and colorful blue raspberry flavored popping candy clusters.
The new Cosmic Grape Coolatta features a grape flavored frozen beverage topped with blue raspberry.
The new Banana Split Coffee offers banana flavor with hints of chocolate, strawberry and vanilla ice cream flavors.
The Pistachio Almond Fudge Coffee combines flavors of pistachio, almond and chocolate fudge.
Krispy Kreme Doughnuts, Inc. is giving consumers the opportunity to sample a variety of fruit flavorings as part of a limited-time roll-out of its Fruit-Inspired Collection.
On April 22 the donut maker re-introduced its Lemon Glazed Doughnut. The donut, which includes zesty fresh lemon and Krispy Kreme’s sweet, signature glaze, will be available through April 28. Beginning May 6, Krispy Kreme will launch its Fruit-Inspired Collection featuring three new fruit-flavored donuts: The Pineapple Doughnut, Key Lime Doughnut and Strawberry Doughnut. The donuts include fruit filling and will be available through June 16.
Auntie Anne’s is adding a new frozen drink to its beverage lineup. The new Lemonade Frost is made with frozen lemonade mixed with a vanilla smoothie base and topped with whipped cream. The beverages also may be layered and topped with strawberry, mango, blue raspberry or cherry syrup.
White Castle is betting big on barbecue sauce. The burger chain is launching a BBQ Bash lineup featuring three barbecue-centric sliders.
The BBQ Brisket Slider incorporates smoked and sliced brisket topped with Bull’s Eye-barbecue sauce and crunchy onion crisps.
The BBQ Impossible Slider includes the Impossible Burger patty topped with Bull’s Eye-barbecue sauce and crunchy onion crisps.
The BBQ Original Slider contains a classic White Castle burger patty topped with Bull’s Eye-barbecue sauce and crunchy onion crisps.
Additionally, White Castle is adding the new Tropical Smoothie to its Summer Smoothie lineup. The tropical treat is made with Dole mango, pineapple and banana blended with Yoplait yogurt.
Dairy Queen is debuting the Dreamsicle Dipped Cone, featuring vanilla soft serve dipped in a crunchy, creamy orange coating and served in a cone.
Romano’s Macaroni Grill is unveiling its limited-time Tastes of Sorrento menu, featuring a new appetizer and dessert.
The Amalfi Steamed Mussels dish features mussels steamed in a lemon Parmesan white wine broth with yellow tomatoes and herbs.
The Peach Bellini Cake is a champagne cake featuring layers of mascarpone Chantilly cream plus peaches, strawberries and passion fruit puree.
Jack in the Box is heating up its menu with new Spicy Chicken Strips, featuring three 100% all-white meat chicken strips breaded with a spicy batter.
The Cedar-Plank Seafood event is underway at Red Lobster, and with it come three new cedar-plank seafood dishes.
The Cedar-Plank Lobster and Shrimp features jumbo shrimp and petite Maine lobster tails with garlic and Red Lobster's Chesapeake seasoning, roasted on a cedar-plank with smoked sausage. The dish is served with seasoned corn and potato wedges.
The Cedar-Plank Colossal Shrimp and Salmon dish includes oversized shrimp roasted on a cedar-plank and paired with wood-grilled salmon, served with an orange beurre blanc.
The Cedar-Plank Surf and Turf contains oversized shrimp roasted on a cedar-plank and paired with a wood-grilled sirloin steak, served with an orange beurre blanc.
IHOP is adding two new offerings to its International Pancake Menu.
The Italian Cannoli Pancakes blend buttermilk pancakes rolled and filled with sweet ricotta cream and pieces of chocolate. The cannoli are then topped with crunchy cannoli shell pieces, chocolate chips and whipped cream.
The Mexican Churro Pancakes feature a stack of buttermilk pancakes layered with warm cinnamon spread and topped with crunchy mini churros, cream cheese icing and whipped cream.
Culver’s has crafted a new sandwich that draws on the nostalgia of spinach and artichoke dip. The new Spinach Artichoke Chicken BLT features a grilled or crispy chicken filet spread with spinach artichoke dip then topped with lettuce, tomato and hardwood-smoked bacon all served on a Pretzilla pretzel bun.
P.F. Chang’s is debuting a duo of new dim sum that offer twists on classic favorites.
The Mongolian Potstickers are folded dumplings with a savory Mongolian beef filling served with a sweet and savory dipping sauce.
The Crispy Avocado Rolls are spring rolls stuffed with avocado, edamame and water chestnuts served with a sweet orange honey dipping sauce.
Quaker Steak & Lube is bolstering its burger offerings with five new additions all featuring U.S.D.A. Choice ground steakburger patties.
The Baja Burger is topped with pickled jalapeños, melted pepper jack cheese, pico de gallo and a spicy jalapeño mayo and served atop shredded lettuce, tomato and red onion.
The BBQ O-String Burger features fried onion strings, cheddar cheese, barbecue sauce, shredded lettuce, tomato and pickle chips.
The Mushroom Swiss Burger includes grilled onions, Swiss cheese, grilled mushrooms, shredded lettuce and tomato.
The GTO Gyro Burger is topped with a Greek blend of beef and lamb with feta cheese and Tzatziki sauce all served atop shredded lettuce, tomato and red onion.
The Reuben Burger contains corned beef, Swiss cheese and horseradish sauce served atop crisp coleslaw.
Potbelly Sandwich Shop is launching a new twist on trendy avocado toast. New Avo Toast is an open-face toasted sandwich layered with sliced avocados and topped with cucumbers, red peppers, onions and melted feta cheese.
Customizable Bento Boxes have arrived at Pei Wei, and each one includes five compartments that contain portioned foods that complement each other, the restaurant said. Customers choose an entree (rice bowl with chicken, steak or shrimp, or vegetables and tofu), a rice (white, brown or cauliflower rice), a sushi (Spicy Tuna, Mango California, Teriyaki Crunch or Wasabi Crunch), an appetizer (Crab Wonton or Mini Chicken Potstickers) and greens (Miso Side Salad or Edamame).
New from Taziki’s Mediterranean Café is the Quinoa Bowl, a dish inspired by the Horiatiki salad traditionally made in Greece, the company said. The Quinoa Bowl features tomatoes, green peppers, quinoa, cucumbers, onions, capers and feta cheese and is served with chicken or beef kebabs, Taziki’s sauce and baked pita.