2018 top independents' most successful menu additions
By Restaurant Business Staff on Oct. 01, 2018Popular new offerings from the Top 100 independent restaurants range from high-end to ultra-casual. A few trends emerged in this year’s list of top menu additions, including large-format shareable steaks, more sea scallops on the menu and interest in over-the-top desserts.
Harissa carrots
The side dish, made with mint and feta cheese, costs $12 at Abe & Louie’s (No. 35).
BBQ chicken salad sandwich
The first floor of three-story Acme Feed & Seed (No. 45) is a modern version of a honky-tonk, serving funky Southern fare in a fast-casual model. Its new sandwich features smoked beer-can chicken salad, bacon, lettuce, tomato and white cheddar cheese on Texas sourdough and is served with chips.
Tomahawk and porterhouse steaks
BOA Steakhouse (No. 96), which is owned by Innovative Dining Group, found success with its large-format steaks. Both the porterhouse and tomahawk are dry-aged for 21 days and marketed on the menu “for two,” costing $181 and $132, respectively.
Swordfish ceviche
While known for its namesake crab dishes, Bob Chinn’s Crab House (No. 40) named its swordfish ceviche its top menu addition last year. The seafood concept says it serves nearly one million customers each year and goes through 500 pounds of garlic each week.
Impossible Burger
The vegetarian-friendly Impossible Burger is offered at Founding Farmers in Washington, D.C., (No. 43) for $16. On the menu, it’s listed as a burger that’s “made entirely from plants for people who love meat.”
Bellini pancakes appetizer
The savory bellinis are topped with smoked trout, capers and onions at Franciscan Crab Restaurant (No. 72).
New Yorker Cake Shake
Cheesecake master Junior’s (Nos. 13, 65 and 81) added the One-and-Only New Yorker Cake Shake to its menu, featuring a strawberry milkshake topped with a full slice of fresh strawberry cheesecake. All three locations also added a Reuben eggroll appetizer, with great success.
Foodgod Baked Alaska Surprise
This social media-friendly, $18 flaming dessert from Komodo (No. 29) features cake batter and strawberry ice cream, funfetti cake, cotton candy, white chocolate Rice Krispies and Fruity Pebbles. It was created by self-proclaimed Foodgod (and Kim Kardashian BFF) Jonathan Cheban.
Chicken pot pie
Billing itself as “America’s Largest Family Restaurant,” the 162-year old Zehnder’s of Frankenmuth (No. 64) added this nostalgic American comfort food to its lunch menu for $13.95
'Deviled' stuffed baked potato
The indulgent side dish from Swift & Sons (No. 66) is topped with smoked paprika, bacon and dill for $10.
Seared sea scallops
On its nighttime menu, The Southern Steak & Oyster (No. 76) offers chili-dusted sea scallops with sweet corn-cotija grits, crisp shaved Brussels sprouts, bacon and a tomatillo chipotle sauce for $38.
Brisket melt
Virgil’s Real Barbecue (No. 88) serves all of its sandwiches with hand-cut fries and coleslaw, including this addition made with Texas-style barbecue brisket.
Tomahawk ribeye chop
This new steak from Chicago steakhouse Tavern on Rush (No. 89) is 32 ounces of USDA-certified prime aged beef that is charcoal-grilled to order for $97. The concept also had success with its fresh Maine lobster roll, listed on the “Summer” portion of its menu for $28.95.
Hokkaido sea scallops
Manhattan speakeasy-style concept ‘21’ Club (No. 46) offers a seasonally changing menu. It found success adding both sea scallops and a Parmesan-crusted halibut to its menu.