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California Pizza Kitchen has introduced a line of appetizer-sized pizzas called California Flatbreads as permanent additions to its menu, priced at an average $5.95 each.

The Bianco is a white pizza topped with whipped truffle cream, Gorgonzola cheese, mozzarella cheese and fresh sage. The Shaved Mushroom + Spinach is topped with cremini mushrooms, sautéed spinach, California olive oil and Romano and Parmesan cheeses. The Spicy Fennel Sausage + Poblano is made with sausage, fresh mozzarella, fire-roasted chiles, Greek oregano and spicy marinara sauce.

Joe’s Crab Shack is adding a seasonal lineup to its menus through Nov. 19.

New Big Easy Bites are an assortment of crispy cheese-studded shrimp fritters, panko-crusted boudin balls and crawfish toast served with red pepper aïoli and bacon butter. The dish is priced at $10.49-$12.99, depending on the location.

The new Southern-fried Maine Lobster is breaded and fried lobster claws and knuckle meat, priced at $21.99-$26.99.

Joe's Crab Shack Big Easy BitesAnd new Joe’s Shrimp and Cheddar Grits, made with New Orleans-style barbecue spiced shrimp, is served with andouille Cheddar Grits and priced at $15.29-$18.49.

BBQ Dungeness Crab returns to the menu this season. The crab is dredged in a dry-spice barbecue rub and cooked in the shell with dry heat, priced at $25.49-$31.99. The Ragin’ Cajun Steampot also returns, made with Pacific Dungeness crab, snow crab, shrimp and andouille sausage, priced at $25.99-$29.99.

Quaker Steak & Lube is adding a seasonal menu line called Burgers, BBQ, Bourbon & Brew through Jan. 6, at most of its 60 locations.

The Mozza-Rati Burger is a half-pound burger with garlic sauce and marinara sauce, topped with fried mozzarella cheese sticks and melted provolone, priced at an average $9.49.

The Boom Boom Surfburger is a half-pound burger with the chain’s signature Thai ‘R’ Cracker sauce, topped with Swiss cheese and spicy Boom Boom shrimp, priced at $9.49.

California Pizza Kitchen's Shaved Mushroom + Spinach pizzaThe BBQ O-Ring Cheesesteak is made with thinly shaved sirloin, barbecue sauce, onion rings, bacon and Cheddar-Jack cheese, priced at  $9.29.

A seasonal Jack Daniel’s Tennessee Honey Bar Jar cocktail is made with Jack Daniel’s American Honey whiskey, sweet and sour mix, and a splash of Sierra Mist.

The Melting Pot has added new premium items to dip into its fondue, as well as several seasonal cocktails, at its 138 locations in North America.

The Premium Cheese Fondue Dippers are permanent additions to the menu and include sliced capicola, mortadella, salami, summer sausages and cornichons, priced at $2.50 per person.

Five Roaring Cocktails, available through Nov. 2, are priced at an average $8.45.

The Speakeasy Smash has mint leaves, Tito’s Handmade Vodka, lime juice, simple syrup, and sweet and sour mix.

The Debonair Derby is made with Maker’s Mark bourbon, Cointreau, grapefruit and honey.

The Swanky Doll is Hendricks Gin and Cointreau with lemon juice, orange juice, simple syrup and grenadine.

The Sparkling Sidecar is Maker’s Mark, Cointreau, simple syrup, lemon juice and orange juice shaken and topped with Luccio Special Collection Moscato wine.

The Bootleg Bramble is made with Bombay Gin shaken with lemon juice, simple syrup, and sweet and sour mix, finished with Monin Blackberry syrup.

Contact Bret Thorn at bret.thorn@penton.com.
Follow him on Twitter: @foodwriterdiary