Casual-dining wing specialist updates salad, burger, flatbread offerings
East Coast Wings & Grill, a 37-unit casual-dining chain based in Winston-Salem, N.C., has launched a new menu as part of its “2.0 initiative,” according to a statement from CEO Sam Ballas.
“The menu enhancement was carefully created to fit with the new 2.0 design elements,” he said. “In addition to a modern, updated décor, we understand our guests are looking for something new and exciting to delight taste buds.”
Among the new items are two samplers. The ECW G Sampler features wings, jalapeño pimento cheese dip, naan chips, mozzarella sticks, pickle spears and pub pretzels with bourbon honey mustard and regular or spicy ranch dressing for $12.49.
Another sampler, the ECW Triple Dip, includes Buffalo chicken dip, jalapeño pimento cheese dip and spinach dip served with tortilla chips and naan chips for $10.99.
Three new salads also are on offer. The $11.99 Southwestern Chicken Salad is a spring mix, black bean corn salsa and avocado topped with grilled chicken and garnished with a cheese quesadilla. It’s served with lime honey mustard dressing.
The $12.99 Shanghai Salad is made with seasoned steak over spring mix topped with cucumbers and red peppers, all tossed in Asian dressing and garnished with Asian flavored kohlrabi.
The $13.99 Ahi Tuna Salad is made with seared ahi tuna over spring mix with spiral cut kohlrabi, cucumbers and avocado with cucumber wasabi dressing.
For $10.99, that same tuna is served on tortilla triangles with guacamole, gochujang, balsamic reduction and accompanied by Asian slaw.
Two new burgers also were added to the menu. Both are priced at $9.99. The Nacho Mama’s Burger is made with two seasoned quarter pound Angus beef patties topped with chipotle sour cream, banana peppers, tortilla chip pieces, nacho cheese, craft beer cheese, shredded lettuce and spiced guacamole on a lightly grilled bun.
The Pimento Burger is two beef patties, lettuce, tomato, mayonnaise, bacon and jalapeño pimento cheese spread on a lightly grilled bun.
The new $9.99 Street Tacos are made with pork belly topped with Korean barbecue sauce, shredded lettuce, pico de gallo, aged shredded cheddar and chipotle sour cream on soft warm flour tortillas.
The Barnyard is the chain’s new chicken sandwich, breaded, fried and topped with Applewood smoked bacon, Asiago cheese, garlic aïoli, romaine lettuce, tomato and guacamole on a Telera roll for $10.99.
The Kickin' Joe, $8.99, is the chain’s take on a Sloppy Joe, with ground beef, sautéed onions and peppers in East Coast Wings & Grill’s signature Kickin’ Joe sauce, served on an open-faced Telera roll in a skillet garnished with jalapeño peppers, Asiago cheese and a choice of ale-battered fries or sliced house-made potato chips.
East Coast Wings is offering three new crispy flatbreads.
The $9.99 Veggie Flatbread is spread with olive oil and garlic and then topped with mozzarella and Asiago cheese, black olives, fajita vegetables, mushrooms, spinach and diced tomatoes.
The $10.99 Mediterranean flatbread is topped with basil pesto, grilled chicken, black olives, feta and Asiago.
The Korean BBQ Flatbread, $11.99, is topped with Korean barbecue sauce, beef strips, mushrooms, onions, red peppers and green peppers, all covered in an Asiago-mozzarella blend.
Finally, the chain is adding two new “skillets.”
The Lobster Mac n Cheese Skillet, $11.99 is the chain’s signature mac & cheese with lobster meat, browned and served in a skillet.
For dessert, the Macadamia Nut Cookie Skillet, $6.99, is a macadamia nut cookie crust baked in a skillet and topped with balsamic infused strawberry ice cream.
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