Plus innovation at BJ’s Restaurant & Brewhouse, Chip City Cookies, Clean Juice, HTeaO, Krispy Krunchy Chicken, Kura Sushi, Moxies, Next Level Burger, Old Chicago Pizza & Taproom, Playa Bowls, Portillo’s, Salad & Go, South Block, Tacodeli, Thirsty Lion, Tim Hortons, Torchy’s Tacos, Tous Les Jours, Velvet Taco, and Ziggi’s Coffee
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Valentine’s Day, one of the busiest days of the year for restaurants, is upon us and many chains have special items, some just for a day or two, such as BJ’s, which has a special version of its signature Pizookie and of its rotating lineup of cocktails in a bathtub with a rubber duck.
But there are also red (usually strawberry) and chocolate specials from Chip City Cookies, Next Level Burger, P.F. Chang’s, Playa Bowls, Portillo’s, South Block, Tim Hortons, and Tous Les Jours.
Chains usually celebrate one holiday at a time, but Jack in the Box doesn’t care what other chains do; it marches to the beat of its own drum — that’s part of its schtick. And maybe that’s why it dropped St. Patrick’s Day and Lent items (along with a bigger version of its Smashed Jack, loaded fries, and other items), all at once, and they’re all available through April 7 (even though Lent doesn’t end until April 17).
Red Lobster has its own holiday, LobsterFest, which probably not coincidentally runs through Easter this year (because seafood and Lent go together so nicely).
There’s some interesting beverage activity going on. Clean Juice has one with rosewater in it, HTeaO is mixing its tea with Poppi soda, Ziggi’s Coffee is testing dirty soda, and Salad & Go has a juice with apple, ginger, and parsley, among other ingredients.
Krispy Krunchy Chicken has nuggets now, Kura Sushi has a poke limited-time offer, and Moxies has reworked its brunch
Old Chicago has a line of new Nashville Ho items, Tacodeli has a birria taco, Thirsty Lion has a whole new winter menu, Torchy’s Tacos has the first of three new bowls (stay tuned in the coming months to learn about the next two, and Velvet Taco’s Weekly Taco Feature has harissa and pulled pork.
Contact Bret Thorn at [email protected]
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