Dog Haus also partnered with Brooke Williamson, a Los Angeles-based Top Chef winner who co-owns various concepts including Playa Provisions and Hudson House, on a new drink: The Salty Malt, a salty caramel budino shake with a caramel swirl, malt and dulce Crispearls. The limited-time beverage accompanied Kalman’s Porchetta ‘Bout It.

Throughout the whole year, Dog Haus will continue to release special menu items with other chefs, such as Alex Seidel and Ilan Hall, and allow guests to round up their checks to the nearest dollar for additional donations to No Kid Hungry.

Black Seed Bagels' executive chef Dianna Daoheung, a James Beard Award nominee this year, partnered with chefs Angie Rito and Scott Tacinelli of local restaurant Don Angie to create a limited-time offer — the Don Angie Bialy — for all three bagel shop locations in New York City.

Available during the month of February, the bialy, priced at $5.50, incorporated Don Angie’s modern Italian-American flavors through the use of green garlic, sesame seeds and Stracchino, an Italian cow’s milk cheese. February.

Sweetgreen, based in Los Angeles with over 85 locations, recently launched a new collaboration with chef Nancy Silverton, co-owner of Pizzeria Mozza, Osteria Mozza and Chi Spacca, on March 1. The fast-casual chain is serving Nancy’s Chopped Salad, one of Silverton’s most popular signature dishes, at all its locations for the next three months.

Nancy’s Chopped Salad includes shredded kale, chopped romaine lettuce, chickpeas, chopped red onions, Silverton’s pickled celery, grape tomatoes, cucumbers, salami, Parmesan cheese, dried oregano and Silverton’s special recipe for a lemon vinaigrette.

Shake Shack, headquartered in New York City with over 160 units worldwide, teamed up with Rosio Sanchez, chef and founder of Sanchez and Hija de Sanchez in Copenhagen, for a one-day-only promotion at its Madison Square Park location in its hometown. The special event, which occurred Feb. 6, involved two limited-time menu items developed by Sanchez and Mark Rosati, the fast-casual brand’s culinary director.

The Breakfast Taco, priced at $6.49, featured roast pork belly, cured egg yolk, avocado and habanero salsa in a corn tortilla.

The Chick’n de Sanchez, priced at $8.99, consists of a crispy chicken breast, spicy arbol oil, guajillo chili mayo, avocado, pickled onions, Boston lettuce and crema.

A dollar from each special item sold benefitted Mujeres Latinas en Acción, an organization committed to empowering Latinas through social services and advocacy initiatives — a cause with personal meaning for Sanchez.

For the month of June, Portland, Ore.-based Salt & Straw, with 13 scoop shops and local soft-serve concept Wiz Bang Bar, will release a series of flavors co-created and inspired by West Coast chefs Traci Des Jardins, of Jardinière in San Francisco; Renee Erickson, of Walrus & the Carpenter in Seattle; Brian Malarkey, of Herb & Wood in San Diego; and Gabriel Rucker of local Portland restaurant Le Pigeon.

Salt & Straw’s take on Des Jardins’ duck confit salad with salted kumquats and honey gastrique will be duck fat ice cream with kumquat marmalade, honey gastrique and a crackling brittle.

Another June flavor will be a riff on Kismet’s signature dish, Jeweled Crispy Rice: roasted rice and brown butter gelato with candied pepitas and verjus currants.

Salt & Straw’s collaboration with Malarkey involves a beet ice cream with candied walnuts, goat cheese gelato swirl, and roasted beet and apple jam, inspired by the chef’s roasted beet dish with burrata, sherry and walnut pesto.