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BJ's adds small-plates menuBJ's adds small-plates menu

Lisa Jennings, Executive Editor

March 3, 2010

1 Min Read
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Lisa Jennings

HUNTINGTON BEACH Calif. Joining a growing number of casual-dining concepts with small-plate offerings, BJ’s Restaurants on Wednesday introduced a new “Snacks and Small Bites” menu category, as well as five new lunch specials.

Smaller-plate options have become increasingly popular among guests looking for both value and fewer calories. Casual-dining operators such as The Cheesecake Factory, California Pizza Kitchen and Houlihan’s have also debuted new small-plate options in recent months.

At BJ’s, the new category includes items that range in price from $2.95 to $3.95. Among the options: a fresh mozzarella and tomato salad with basil, red onion, parmesan and balsamic glaze; gourmet macaroni and cheese; Hawaiian-shrimp skewers with white onions, red bell pepper, and grilled pineapple served over sticky rice with broccoli; and mini-bruschetta made with grilled focaccia topped with melted provolone, fresh roma and sun-dried tomatoes, onions, basil and roasted peppers with a pesto vinaigrette.

Also on the snack and small bite menu are a chicken fajita quesadilla and garlic-parmesan kettle-style chips served with caramelized-onion dip and buffalo sour cream for dipping.

BJ's new lunch specials start at $5.95 and include options such as a chicken, shrimp or salmon teriyaki with onions, red peppers, Napa cabbage, green onions and sweet baby carrots with teriyaki sauce over rice; chicken parmigiana; or Tuscan tomato bisque with a whole or half grilled ham and cheese sandwich.

BJ’s Restaurants Inc. operates 93 locations under the BJ’s Restaurant and Brewery, BJ’s Restaurant & Brewhouse, or BJ’s Pizza & Grill brand names.

Contact Lisa Jennings at [email protected].

About the Author

Lisa Jennings

Executive Editor, Nation's Restaurant News and Restaurant Hospitality

Lisa Jennings is executive editor of Nation’s Restaurant News and Restaurant Hospitality. She joined the NRN staff as West Coast editor in 2004 as a veteran journalist. Before joining NRN, she spent 11 years at The Commercial Appeal, the daily newspaper in Memphis, Tenn., most recently as editor of the Food and Health & Wellness sections. Prior experience includes staff reporting for the Washington Business Journal and United Press International.

Lisa’s areas of expertise include coverage of both large public restaurant chains and small independents, the regulatory and legal landscapes impacting the industry overall, as well as helping operators find solutions to run their business better.

Lisa Jennings’ experience:

Executive editor, NRN (March 2020 to present)

Executive editor, Restaurant Hospitality (January 2018 to present)

Senior editor, NRN (September 2004 to March 2020)

Reporter/editor, The Commercial Appeal (1990-2001)

Reporter, Washington Business Journal (1985-1987)

Contact Lisa Jennings at:

[email protected]

@livetodineout

https://www.linkedin.com/in/lisa-jennings-83202510/

 

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