Chile crisp, the spicy, crunchy, and oily condiment from China, has made it into quick service restaurants, albeit briefly and in just one Taco Bell location in Newport Beach, Calif., but that’s definitely something to keep an eye on.
So is Chick-fil-A’s new variation on its classic sandwich, made with the Southeastern delicacy of pimento cheese, which also happens to be on the current Weekly Taco Feature at Velvet Taco.
New sauces are afoot, including a bourbon one at Buffalo Wild Wings and a sweet chile sauce at Red Lobster.
Pumpkin spice season continues apace, of course, this week with items from Dunkin’, IHOP, and Shipley Do-Nuts, but not from Blue Bottle Coffee, which instead is bringing back its Black Cardamom Latte.
Cardamom does technically count as a pumpkin spice, but it’s a relatively rare one.
Insomnia Cookies is celebrating the return to school with some school lunch-themed items, sort of, and Hungry Howie’s is celebrating its 50th anniversary with a secret menu that references 1973.
Some of Buddy “The Cake Boss” Valastro’s creations can now be found at Chuck E. Cheese.
Bob Evans has barbecue beef, and Black Angus Steakhouse has a new steak.
Lucille’s Smokehouse Bar-B-Que and Bar Louie have several new permanent additions to the menu,
BJ’s has a new beer, and Ippudo, a ramen concept from Japan, is offering its own interpretations of shochu highballs at its three New York City locations.
Bricktown Brewery has a mac & cheese burger, McAlister’s Deli has several new sandwiches, salads, and baked potatoes, and Nando’s Peri-Peri has seasonal specials, too.
Both Mighty Quinn’s Barbeque and Pancheros Mexican Grill have new side dishes based on Mexican street corn.
Contact Bret Thorn at [email protected]