New on the Menu

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New on the Menu

Articles on new and innovative food and beverage items trending across the independent restaurant landscape

Featured on New on the Menu

Pan-seared grouper with spiced apple chutney with the New on the Menu logo

New on the menu: Squash pizza and grouper with apple chutney New on the menu: Squash pizza and grouper with apple chutney

Plus oysters crusted with potato chips, another Espresso Martini variation, and a complex kebab

byBret Thorn, Senior Food Editor

Jan 17, 2025

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5 Slides

New on the menu: Two desserts and a banana slug New on the menu: Two desserts and a banana slug

Jan 10, 2025

5 Slides

New on the Menu: Jamón Ibérico grilled cheese and blue crab cacio e pepe New on the Menu: Jamón Ibérico grilled cheese and blue crab cacio e pepe

Jan 3, 2025

5 Slides

The New On the Menu logo and a chicken pot pie

New on the Menu: Two dishes with bone marrow and a chicken pot pie New on the Menu: Two dishes with bone marrow and a chicken pot pie

Dec 20, 2024

5 Slides

New on the menu: Two caviar dishes and a pork head tartlet New on the menu: Two caviar dishes and a pork head tartlet

Dec 11, 2024

5 Slides

NOM logo with Bazaar's airbread

New on the Menu: Squash tortelloni and Guinness stew New on the Menu: Squash tortelloni and Guinness stew

Dec 6, 2024

5 Slides

More from New on the Menu

New on the menu: Artichoke carpaccio and PB&J jello

New on the menu: Artichoke carpaccio and PB&J jello

byBret Thorn, Senior Food Editor

New on the menu: Moroccan hot chicken and a crab tamale

New on the menu: Moroccan hot chicken and a crab tamale

byBret Thorn, Senior Food Editor

New on the Menu: Two puff pastries and two caramels, one savory and one sweet

New on the Menu: Two puff pastries and two caramels, one savory and one sweet

byBret Thorn, Senior Food Editor

Spicy hamachi crudo with chimichurri

New on the Menu: Taiwanese beef soup and a French-Japanese lobster omelet

New on the Menu: Taiwanese beef soup and a French-Japanese lobster omelet

byBret Thorn, Senior Food Editor

New on the menu: Two seafood stews and fried milk shark

New on the menu: Two seafood stews and fried milk shark

byBret Thorn, Senior Food Editor

New on the Menu: Crackling pork and titanic shrimp

New on the Menu: Crackling pork and titanic shrimp

byBret Thorn, Senior Food Editor

New on the Menu: Two shrimp dishes and Angelo Sosa’s fluke

New on the Menu: Two shrimp dishes and Angelo Sosa’s fluke

byBret Thorn, Senior Food Editor

New on the Menu: Two salmon dishes and prawn curry

New on the Menu: Two salmon dishes and prawn curry

byBret Thorn, Senior Food Editor

The PSL Espresso Martini at Coral Club in Nashville

New on the menu: Two halibuts and a PSL Espresso Martini

New on the menu: Two halibuts and a PSL Espresso Martini

byBret Thorn, Senior Food Editor

New on the Menu: Four seafood dishes and a pisco cocktail

New on the Menu: Four seafood dishes and a pisco cocktail

byBret Thorn, Senior Food Editor

New on the menu: Street corn arancini and cacio e pepe dumplings

New on the menu: Street corn arancini and cacio e pepe dumplings

byBret Thorn, Senior Food Editor

New on the menu: Upscale pork & beans and corn-lobster pizza

New on the menu: Upscale pork & beans and corn-lobster pizza

byBret Thorn, Senior Food Editor

Happy Hour at the Swim Up Bar

New on the menu: Two dry-aged burgers and an updated Mai Tai

New on the menu: Two dry-aged burgers and an updated Mai Tai

byBret Thorn, Senior Food Editor

Huckleberry glazed burnt ends

New on the menu: Crab bombolini and burnt ends in huckleberry

New on the menu: Crab bombolini and burnt ends in huckleberry

byBret Thorn, Senior Food Editor

New on the menu: Watermelon tataki and a fancy Hangtown Fry

New on the menu: Watermelon tataki and a fancy Hangtown Fry

byBret Thorn, Senior Food Editor

New on the menu: Two versions of ‘Eggs in Purgatory’

Two versions of ‘Eggs in Purgatory’

byBret Thorn, Senior Food Editor

New on the menu: PB&J French toast and a corn cocktail

New on the menu: PB&J French toast and a corn cocktail

byBret Thorn, Senior Food Editor

Persian tuna tartare

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

New on the menu: Persian tuna tartare and an Olympics-themed cocktail

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New on the menu: Short rib bo ssam and the latest from Harold Dieterle and Lawrence Weeks

New on the menu: Short rib bo ssam and the latest from Harold Dieterle and Lawrence Weeks

byBret Thorn, Senior Food Editor

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New on the Menu: Mediterranean soft-shell crab and a clarified Long Island Iced Tea

New on the Menu: Mediterranean soft-shell crab and a clarified Long Island Iced Tea

byBret Thorn, Senior Food Editor

New on the Menu: Two scallop dishes and wagyu tartare

New on the Menu: Two scallop dishes and wagyu tartare

byBret Thorn, Senior Food Editor

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New on the Menu: Charred melon and bright red cocktail

New on the Menu: Charred melon and bright red cocktail

byBret Thorn, Senior Food Editor

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New on the Menu: Traditional pasta dishes and pastrami pierogi

New on the Menu: Traditional pasta dishes and pastrami pierogi

byBret Thorn, Senior Food Editor

New on the menu: A curry cocktail and sake clams

New on the menu: A curry cocktail and sake clams

byBret Thorn, Senior Food Editor

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New on the menu: Two ceviches and wagyu nigiri

New on the menu: Two ceviches and wagyu nigiri

byBret Thorn, Senior Food Editor

New on the Menu: Cacio e pepe white asparagus and Rasta pasta

New on the Menu: Cacio e pepe white asparagus and Rasta pasta

byBret Thorn, Senior Food Editor

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New on the menu: Vegan ‘scallops’ and country rib skewers

New on the menu: Vegan ‘scallops’ and country rib skewers

byBret Thorn, Senior Food Editor

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New on the menu: Pepperoni pizza waffle cakes and duck profiteroles

New on the menu: Pepperoni pizza waffle cakes and duck profiteroles

byBret Thorn, Senior Food Editor

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New on the Menu: A garden, an oyster, and a fig

New on the Menu: A garden, an oyster, and a fig

byBret Thorn, Senior Food Editor

New on the menu: Purple challah and smoked redfish dip

New on the menu: Purple challah and smoked redfish dip

byBret Thorn, Senior Food Editor