Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, recorded Menu Talk from Boston, where he checked out some of the city’s restaurants and took a short oyster tasting tour. He stayed at the Lenox Hotel, where Willow & Ivy is the on-premise restaurant.
That proved to be fortuitous, as local oysters are a menu signature there. Bret sampled the appetizer of Roasted Local Oysters with leeks, crisp rashers, brioche, double cream and Grana Padano, and enjoyed every bite. The menu also offered Local Oysters on Ice with pink peppercorn mignonette, house hot sauce and horseradish cocktail.
Pat Cobe, senior menu editor at Restaurant Business and oyster lover herself, was quite envious, but she’s been following the popularity of value menus at restaurant chains. Buffalo Wild Wings recently launched Bottomless Apps for $9.99, which allows a table of up to four get their fill. Denny’s is also offering four breakfast Slams for under $10 and Habit Burger & Grill has half sandwich and side specials starting at $6. Consumers are lured by deals, and these brands are making the most of it this summer.
The two editors also talked about the surge in shakes, beverages and desserts inspired by the TikTok-famous Dubai Chocolate Bar. The viral sensation is impacting menus at Shake Shack, Nick the Greek, Paris Baguette and other concepts, which have recently rolled out items with a combo of chocolate, pistachio cream and kataifi (crisp shreds of toasted phyllo dough)—all components of the chocolate bar.
We then shared an interview with Laura Camerer, senior manager of culinary, supply chain & facilities for Chicago-based Protein Bar & Kitchen. Protein is in high demand, and this fast casual incorporates the nutrient into many menu items as well as its name. Listen as Chef Camerer describes how she recently expanded the menu with eight smoothies and bowls while adding just two new ingredients to the pantry, and how steak is figuring into her next menu launch.
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Menu Talk is a collaboration between Restaurant Business Senior Menu Editor Pat Cobe and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality. You can subscribe to it wherever you listen to podcasts.
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