Spring is a time for new beginnings and restaurants are getting with the program by exploring new flavors, ingredients and menu items.
To get a first taste of the season, check out this video:
And then read all the details here.
Little Caesars is turning pizza portable with its new snackable Crazy Puffs. The handheld item puts pizza fillings inside a golden flaky crust for a craveable grab-and-go snack or side. Crazy Puffs come in two variations—pepperoni and cheese—and sell for $3.99.
Also tapping into the snacking/side trend is Wayback Burgers. The chain’s Cheesy Bacon Cheese Curds just launched, featuring crispy golden cheddar cheese curds topped with melted cheese sauce and sprinkled with apple cider-cured double applewood bacon bits. The curds can accompany the Cheesy Bacon Ranch Cheesesteak, also a Spring special. There’s a new Chocolate Chip Cookie Dough Shake, too.
O’Charley’s is going big on brunch, bringing back the Sunday tradition just in time for Easter. The Southern-inspired menu includes a Honey Drizzled Southern Fried Chicken Biscuit, Steak & Scrambled Eggs, the Biscuit Stack with chicken fingers, bacon, cheddar cheese and gravy, O’Charley’s French Toast and a $9 Build Your Own Brunch.
There’s a new cookie in the lineup at Potbelly, alimited-time Cinnamon Roll Cookie. The sandwich chain is famous for its house-baked cookies, and this one offers a unique blend of richness and spice that fills each location with enticing aromas.
Family-dining chain Friendly’s debuted a Spring menu filled with riffs on favorites. The Tuna Melt and Turkey Wrap lead off the collection, followed by a Po’Boy filled with clam strips and fried shrimp with Louisiana bayou flavors and a Strawberry Salad with mixed greens and feta. A Banana Cream Pie Fribble shake and the blue-raspberry Over the Rainbow Refresher complete the seasonal launch.
Welcome Spring Italian-style at Carrabba’s Italian Grill. On the menu are Linguine Primavera with asparagus, peas, roasted tomatoes and artichoke hearts in a pesto cream sauce, Shrimp Scampi, and Limoncello Bread Pudding for dessert. To sip, guests can order a refreshing Pear Passion Spritz with vodka and Prosecco.
Bowls are having a seasonal moment, with several chains exploring new combos this week. Honeygrow is releasing a Serrano Chili Stir-Fry featuring egg white noodles, roasted shrimp, bell peppers, red onions, snow peas, broccoli, and a crunch of crispy onions, all coated in Honeygrow's new Serrano chili sauce.
JINYA Ramen Bar celebratesMarch as National Noodle Month with Spicy Garlic Mabo Men, a fiery tofu bowl tossed with ground pork in homemade chili oil served over thick noodles. For cooler tastes, there’s Salmon Don over steamed rice. Island Fin Poke is giving its newest bowl a fiery Nashville accent. The limited-time Nashville Hot Chicken Bowl, running through the end of the month, pays tribute to Island Fin’s three Nashville locations.
Garden-fresh produce is in the spotlight at Tender Greens, with Seasonal Vegetables featuring snap peas, rainbow cauliflower, carrots and mushrooms, and a Spring Harvest Salad of baby lettuces, strawberries, herbs, roasted onions and goat cheese. There’s also a Happier Vegan entrée with baked falafel, farro salad, pasta pearls, heirloom cherry tomatoes and sunflower seed pesto.
And the birds and the bees inspire Next Level Burger’s LTO, available through April 30. The vegan Truffle Honey Chik’n Burger is layered withcrispy plant-based chicken, white truffle vegan honey, smoky tempeh bacon, organic lettuce and jalapeno mayo on an organic white bun. Next Level will be making a donation to the Pollinators Partnership to support its work in protecting bees.
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