Firehouse Subs, based in Jacksonville, Fla., is enticing customers with a deal on the sub of the day. Guests can get a medium sub for $5.55.

When the temperature drops below 15 degrees Fahrenheit in Boston, Davio’s will offer a complimentary order of spring rolls. Guests dining at the restaurant’s bar area can redeem the deal by presenting their phone to the bartender with proof of the current temperature. The winter special is ongoing through Feb. 28.

The tasting room at MilkMade in Brooklyn, N.Y., is scooping this month’s breakfast-inspired Seasonal ‘Screams: Matcha Latte, Coffee Coffee Cake, French Toast Casserole, English Toffee, Banana Banana Bread and Yogurt Parfait.

Fans of chai lattes will enjoy the Tracie ChaiTeani at Burlock Coast in Fort Lauderdale, Fla. The $14 cocktail is made with chai rum, allspice dram, agave, lemon, egg white and vanilla bitters.

The Italian restaurant in Nashville, Tenn., is keeping local crowds engaged with its series of chef collaborations happening now through Feb. 19. Every Monday, Nicky’s menu will feature a specialty pizza from a guest chef, who will also hand out free samples of the pie during happy hour that day. The special pizza will be available for the entire week, and a portion of its proceeds will go to a charity of the guest chef’s choice.

CREAM, or “Cookies Rule Everything Around Me,” headquartered in Berkeley, Calif., mainly offers cookie ice cream sandwiches, but for the winter crowd this year, the concept launched a line of Hot & Perfect Mini Pies. The pies come in apple, blueberry and cherry, and can be served à la mode with a scoop of ice cream and a topping.

The casual-dining restaurant, based in Houston, Texas, is hosting a White of Winter menu, which allows diners to enjoy four 3-ounce pours of white wine with the purchase of an entrée, with additional pours priced at $5.

The Hollywood, Fla., spot serves a Smoked Rare Manhattan for $95. The cocktail is crafted with Macallan Rare Cask Single Malt Whisky, vermouth, orange bitters, sugar cube and smoked cinnamon sticks, and then mixed, smoked and pour over an ice sphere.

The New York City shop is offering a new seasonal scoop designed to help guests “retox” after giving up on their New Year’s detoxing initiatives. The Detox Retox Sundae is a tequila-infused sorbet made from acai and mixed berries served in a mini-margarita glass rimmed with dark chocolate and chopped walnuts, and then topped with a lime slice and a cherry. The special menu item is available through February.

This Los Angeles-based eatery is targeting lovers of extreme food with its new Fat Fuhgettaboutit — cheeseburger, chicken fingers, bacon, mozzarella sticks, fries and ranch dressing sandwiched with a slice of pizza.

Headquartered in Houston, Texas, Morton’s is offering a $40 menu — a choice of one starter, entrée, side and dessert — in honor of its 40th anniversary at select U.S. locations.

The Miami Beach, Fla., restaurant is treating guests to tropical flavors with its Be My Wine cocktail, which consists of rum, white wine reduction, falernum syrup, lavender water, basil and a garnish of flowers.

This New York City concept is known for its shaved cream, but during the winter months, it offers a line of hot chocolates, like this white hot chocolate topped with Lucky Charms marshmallow pieces.

Henley in Nashville, Tenn., started a new happy hour on Jan. 15, the Manhattan Experience. From 4 to 6 p.m. every day, the restaurant will offer eight different variations of the Manhattan cocktail for $8, with the aim to transition bar-goers into dinner guests.

Ben & Jerry’s, headquartered in South Burlington, Vt., is introducing new non-dairy ice cream flavors — Peanut Butter Half Baked and Cinnamon Buns — available as pints for purchase at shops. The ice cream brand is also releasing new Pint Slice flavors — Cherry Garcia, Tonight Dough and Coffee, Coffee Buzz Buzz Buzz — and Truffle Pint flavors — Chocolate Shake It, Caramel Chocolate Cheesecake and Chillin’ the Roast. Ben & Jerry’s locations are serving Chocolate Shake It and the new Pint Slices.

This bar in Miami Beach, Fla., finishes the Tavarishch — a cocktail of rye whiskey, amaro liqueur, maple syrup, lemon juice and yuzu — with bacon.

This quick-service chain, based in Canton, Mass, recently added a winter-themed doughnut to its menu. The Snow Flurries Donut is frosted with blue icing and snowflake-shaped sprinkles.

The Greek restaurant in New York City is hoping to encourage more visits with the start of its DineWell loyalty program online, where every dollar counts as a point. Rewards that guests can redeem include gift certificates and special dining experiences.

The Fort Lauderdale, Fla., bar is treating guests to an apple cider-inspired cocktail. The Falling Apple is a blend of bourbon, apple bitters, lemon juice, apple shrub and toasted cardamom syrup.

The Canton, Mass.-based frozen-treat chain is celebrating January with its Flavor of the Month, Bobsled Brownie, a combination of butter-caramel and milk chocolate mousse ice creams, blonde brownie pieces and a fudge crackle swirl.

Kuro at Seminole Hard Rock Hotel & Casino in Hollywood, Fla., embraces earthy flavors in the Hachi, a $16 cocktail crafted with mushroom-infused bourbon, mirin, black pepper and lemon.

The casual-dining restaurant, based in Columbus, Ohio, is aiming to get visits with its series of risottos, like the sea scallop risotto with ratatouille vegetables, basil and red peppers, available through March 25.

In-N-Out, based in Irvine, Calif., brought hot cocoa back to its menu at the beginning of the year. The beverage, originally served at the quick-service chain in the 1950s, is now an 8-ounce drink made with Ghirardelli chocolate, hot water and a topping of miniature marshmallows.

The Miami spot combines seasonal flavors to make the Ziva Zu cocktail, which is concocted with vodka, cinnamon, vanilla and hard cider.

The rooftop destination at The Knickerbocker Hotel in New York City is hosting Après, a ski-lodge-inspired installation featuring winter décor, seasonal dishes and a hot cocktail menu, which includes sips like Chartreuse Hot Chocolate. Après will be open until the end of March.