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

NOM logo with Bazaar's airbread

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

Plus vegetarian Cantonese dumplings, a Margarita poured from a teapot, and José Andrés’ latest “airbread”

byBret Thorn, Senior Food Editor

Dec 6, 2024

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5 Slides

Artichoke carpaccio with the New on the Menu logo

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

Nov 22, 2024

5 Slides

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

Nov 15, 2024

5 Slides

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

Nov 8, 2024

5 Slides

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

Oct 31, 2024

5 Slides

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

Oct 25, 2024

5 Slides

More from New on the Menu

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

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New on the menu: Eggplant ‘shoes’ and Lebanese flatbread

New on the menu: Eggplant ‘shoes’ and Lebanese flatbread

byBret Thorn, Senior Food Editor

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New on the menu: A sushi sandwich and a “coupe-tail”

New on the menu: A sushi sandwich and a “coupe-tail”

byBret Thorn, Senior Food Editor

New Restaurants

New on the Menu: A lomo saltado quesadilla and augmented veal Milanese

New on the Menu: A lomo saltado quesadilla and augmented veal Milanese

byBret Thorn, Senior Food Editor

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New on the Menu: Dry-aged branzino and a kumquat cocktail

New on the Menu: Dry-aged branzino and a kumquat cocktail

byBret Thorn, Senior Food Editor

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New on the Menu: Two ravioli and a caviar bun

New on the Menu: Two ravioli and a caviar bun

byBret Thorn, Senior Food Editor