Breaking News

Menu Tracker: New things from IHOP, Jack in the Box and Crimson Lobster

Furthermore innovation at Checkers & Rally’s, Chick N Max, Farmer Boys, Frisch’s Large Boy, Jamba, Nathan’s Renowned, Pie Hole, Rib & Chop Residence, Tropical Smoothie Café, Umami Burger, Velvet Taco and Voodoo Doughnut

Additional than 50% of IHOP friends get bacon, so the relatives-eating chain has released a minimal-time quality bacon that’s all over a quarter-of-an-inch thick, alongside with a new BLT and other objects featuring the new ingredient. And although it’s at it, it’s incorporating candied variations of its regular bacon to pancakes, milkshakes, a sundae and extra.

Is bacon in a sundae strange? Absolutely sure, but Voodoo Doughnut is supplying a doughnut impressed by a ramen bowl, available through April 20.

Candied bacon and fried chicken sandwiches appear jointly this thirty day period at Checkers & Rally’s, and Chick N Max, a a few-device chain out of Wichita, Kan., has a sweet & spicy fried rooster sandwich, also.

Jack in the Box is combining fried hen with a cheddar biscuit, and also presenting a 50/50 combination of spicy and “classic” popcorn rooster.

Pink Lobster has a fried rooster sandwich now, due to the fact of program it does, but the rooster-sandwich innovation award goes to Nathan’s Well known, which has two sandwiches built from thigh meat.

In other fairly significant news, Jamba has breakfast sandwiches now.

Frisch’s Huge Boy is celebrating spring with strawberry desserts, and Shake Shack has a strawberry rhubarb shake.

Farmer Boys has vanilla cold brew espresso, Rib & Chop Dwelling has a new flaming cocktail, Pie Gap has new pies and Tropical Smoothie Cafe has a new smoothie, but only in Atlanta.

White Castle is celebrating its centennial with a birthday cake on a stick, Umami Burger is celebrating the start of NERVO’s single with a new burger, and Velvet Taco is celebrating the truth that it’s a new 7 days with a Weekly Taco Feature manufactured with Moroccan rooster.

Make contact with Bret Thorn at [email protected] 

Stick to him on Twitter: @foodwriterdiary