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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

New on the Menu: Spiced chicken fried steak and a breakfast kathi roll New on the Menu: Spiced chicken fried steak and a breakfast kathi roll

Plus Brad Kilgore’s variation of Sole Meunière, kampachi carpaccio and a cocktail fat washed with tallow leftover from pho

byBret Thorn, Senior Food Editor

Jun 16, 2023

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5 Slides

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New on the Menu: A quesadilla with ants and tuna tartare with beef fat New on the Menu: A quesadilla with ants and tuna tartare with beef fat

Jun 9, 2023

5 Slides

New on the Menu: Sweetbreads with spring garlic and salmon crudo with turmeric khadaif New on the Menu: Sweetbreads with spring garlic and salmon crudo with

Jun 2, 2023

5 Slides

New on the Menu: Hummus with ramps and a boozy milk punch New on the Menu: Hummus with ramps and a boozy milk punch

May 26, 2023

5 Slides

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New on the Menu: Lychee ceviche and a fattoush tostada New on the Menu: Lychee ceviche and a fattoush tostada

May 19, 2023

5 Slides

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New on the Menu: A kimchi Caesar salad and celery root Milanese New on the Menu: A kimchi Caesar salad and celery root Milanese

May 12, 2023

5 Slides

More from New on the Menu

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New on the Menu: Branzino with white caponata and a banana split for King Kong

New on the Menu: Branzino with white caponata and a banana split for K

byBret Thorn, Senior Food Editor

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New on the Menu: Mushrooms ceviche and pasta

New on the Menu: Mushrooms ceviche and pasta

byBret Thorn, Senior Food Editor

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New on the Menu: Truffled rice and spicy fried fish collar

New on the Menu: Truffled rice and spicy fried fish collar

byBret Thorn, Senior Food Editor

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New on the Menu: Udon in octopus sauce and a rose latte

New on the Menu: Udon in octopus sauce and a rose latte

byBret Thorn, Senior Food Editor

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New on the Menu: A Korean barbecue chicken biscuit and wagyu tartare

New on the Menu: A Korean barbecue chicken biscuit and wagyu tartare

byBret Thorn, Senior Food Editor

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New on the Menu: Salmon pizza and crème brûlée French toast

New on the Menu: Salmon pizza and crème brûlée French toast

byBret Thorn, Senior Food Editor

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New on the menu: Cherry blossom salmon and vegan Salisbury steak

New on the menu: Cherry blossom salmon and vegan Salisbury steak

byBret Thorn, Senior Food Editor

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New Restaurants

New on the menu: Goat pot pie and a Spicy Leprechaun

New on the menu: Goat pot pie and a Spicy Leprechaun

byBret Thorn, Senior Food Editor

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New on the Menu: Kangaroo skewers and a green Mojito

New on the Menu: Kangaroo skewers and a green Mojito

byBret Thorn, Senior Food Editor

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New on the menu: Fried French pickles and collard greens falafel

New on the menu: Fried French pickles and collard greens falafel

byBret Thorn, Senior Food Editor

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New on the Menu: Invasive venison and Jonathon Sawyer’s sweet potatoes

New on the Menu: Invasive venison and Jonathon Sawyer’s sweet potatoes

byBret Thorn, Senior Food Editor

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New on the Menu: Traditional but lesser-known dishes from Mexico and Italy

New on the Menu: Traditional but lesser-known dishes from Mexico and I

byBret Thorn, Senior Food Editor

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New on the Menu: Japanese PB&J and duck confit lumpia

New on the Menu: Japanese PB&J and duck confit lumpia

byBret Thorn, Senior Food Editor

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New on the menu: Cacio e Pepe gyoza and hamachi tacos

New on the menu: Cacio e Pepe gyoza and hamachi tacos

byBret Thorn, Senior Food Editor

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New on the Menu: Stuffed wings, Turkish carrot spread, and a Colombian cocktail

New on the Menu: Stuffed wings, Turkish carrot spread, and a Colombian

byBret Thorn, Senior Food Editor

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New on the Menu: Corn ribs and mushroom maki

New on the Menu: Corn ribs and mushroom maki

byBret Thorn, Senior Food Editor

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New on the Menu: Lobster Khao Soi and smoked oysters

New on the Menu: Lobster Khao Soi and smoked oysters

byBret Thorn, Senior Food Editor

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New on the Menu: Buttermilk fried quail and rabbit Alfredo

New on the Menu: Buttermilk fried quail and rabbit Alfredo

byBret Thorn, Senior Food Editor

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New on the Menu: Two flaming cheeses in Nashville and two mushroom dishes in New York City

New on the Menu: Two flaming cheeses in Nashville and two mushroom dis

byBret Thorn, Senior Food Editor

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New on the Menu: West Coast Tostaditos and New York Brodetto

New on the Menu: West Coast Tostaditos and New York Brodetto

byBret Thorn, Senior Food Editor

New on the Menu: Orange duck confit and butter chicken meatballs

New on the Menu: Orange duck confit and butter chicken meatballs

byBret Thorn, Senior Food Editor

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New on the Menu: Beef rendang Wellington and a cheese course in a glass

New on the Menu: Beef rendang Wellington and a cheese course in a glas

byBret Thorn, Senior Food Editor

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New on the Menu: Beer can Cubano and rice-stuffed mussels

New on the Menu: Beer can Cubano and rice-stuffed mussels

byBret Thorn, Senior Food Editor

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New on the Menu: Vegan meatloaf and a Thanksgiving pizza

New on the Menu: Vegan meatloaf and a Thanksgiving pizza

byBret Thorn, Senior Food Editor

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New on the Menu: Goat cheese carbonara and Huitlacoche Sacchettoni

New on the Menu: Goat cheese carbonara and Huitlacoche Sacchettoni

byBret Thorn, Senior Food Editor

New on the Menu: Caraway chitarra and giant gougères

New on the Menu: Caraway chitarra and giant gougères

byBret Thorn, Senior Food Editor

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New on the Menu: A sweetbread corndog and fried chicken curry

New on the Menu: A sweetbread corndog and fried chicken curry

byBret Thorn, Senior Food Editor

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New on the Menu: Black arancini and a drunken kolache

New on the Menu: Black arancini and a drunken kolache

byBret Thorn, Senior Food Editor

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New on the menu: Two vegetarian curried dishes and a loaded latke

New on the menu: Two vegetarian curried dishes and a loaded latke

byBret Thorn, Senior Food Editor

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New on the Menu: Octopus with avocado and cereal shrimp

New on the Menu: Octopus with avocado and cereal shrimp

byBret Thorn, Senior Food Editor