New on the Menu: Jack in the Box’s Late-Night Proposition

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“Jack in the Box is expanding its “french fries in a box” concept to two more potato, fat, and dairy concoctions that would make any cardiologist squirm. In the company’s defense, they’re going to try just about anything to keep their franchisees happy right now. Also in Jack’s defense? It doesn’t have the meal in this installment that must worry doctors the most.

Every few weeks Skift Table will wrap up the latest seasonal and new items on chain restaurant menus in the United States. We don’t call out everything (sorry limited-time Pumpkin Spice something), but we will call out items that are notable for what they mean to a chain, the season, or consumer habits.”

See more here.

New York City Restaurants That Are Open on Christmas Day

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“Whether you celebrate Christmas or not, you may be in the market for a festive meal on December 25. While plenty of kitchens will be closed so employees can take well-deserved breaks, many restaurants across New York City will be running service. From festive brunch and prix-fixe dinners to good ol’ à la carte dining, you can find the Christmas Day meal that suits your needs.

DaDong

Beijing import famous for its roast duck open for Christmas lunch and dinner with its à la carte menu, as well as three prix-fixe menus for groups of two to six guests. All three menus feature Champagne-glazed vine tomatoes and DaDong’s “SuBuNi” roast duck served with sugar, pancakes, crispy sesame buns, and special sauce.”

Read more here.

New Jewish-style deli coming to Lexington from Versailles restaurant owners

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“Another well-known Versailles restaurant is opening a Lexington outpost: Addie’s at the Woodford Inn is opening Stein’s by Addie’s in early December. Addie’s is a bed and breakfast and restaurant, with a live music venue. Addie’s also has food truck.

Stein’s will be a New York-style deli, according to owner Linda Parker. The name is a shortened version of her maiden name, Edelstein. Her father was Jewish, she said, but she isn’t.

However, she wanted to open a Jewish-style deli that will serve corned beef, salami and Reuben sandwiches, chicken salad, soups and other items.”

See more here.

 

 

 

Food Donations On The Menu For Many NYC Restaurants

Shoppers at the Union Square Greenmarket, which donates

“New Yorkers who want to be charitable this holiday season have no shortage of opportunities, from volunteering their time, making donations and writing checks to charities. But what about all that excess food at restaurants and markets that would otherwise be thrown away?

By collaborating with food rescue organizations, many of the city’s thousands of restaurants, grocers and farms are working to ensure that their leftover food also helps to feed the more than 1.2 million New Yorkers who face hunger each year.

Multiple partners are helping to make sure that food rescue is, as Gramercy Tavern executive chef Michael Anthony puts it, “not a passing trend but a defining characteristic of the restaurant industry.”

Read more here.

NYC Holiday Pop-Ups Bars Opening This Season

Frozen Peppermint Slide at Industry Kitchen

Industry Kitchen

The South Street Seaport restaurant will channel a winter chalet and features special dishes like a “gingernut pizza,” made with ginger crust, eggnog frosting, spicy pecans, candy canes, and sprinkles. Drinks include a large format frozen cocktail made with Baileys, candy canes, peppermint bark, and pretzel rods. The spiked hot chocolate has Nutella. Now open at 70 South St.

View more here.

Hill Country Food Park Opens in Downtown Brooklyn

“Marc Glosserman, who brought his Texas roots to New York and founded the various Hill Country restaurants, has turned what was his barbecue place in Brooklyn into a spacious food hall with an outdoor vibe. “I want it to be like a gathering of food trucks,” he said. Here, there aren’t trucks, but rough-hewed stalls to provide sustenance from morning (coffee and Du’s Donuts) until night (Van Leeuwen ice cream and cocktails). Fried chicken, including some new sandwiches, will be on offer, along with baby back ribs and other barbecue. And there’s Austino’s, for square pizza Texas-style; Bluebonnets, serving vegetable-forward sandwiches and salads; and Nickie’s Tex-Mex specialties, including tamales, nachos and burgers with salsa. Libations are soft, hard and in-between. On the second floor, a sprawling new version of Hank’s Saloon, a venerable dive bar that is closing in Boerum Hill, will be installed by early next year.

See more restaurant opening here.

McDonald’s Is Selling Cheesy Bacon Fries In Certain States

“McDonald’s traditional hot and crispy fries are getting jazzed up with two classic add-ons: Smoked bacon bits, and a gooey drizzle of real cheddar cheese sauce. It’s not quite the gravy-and-cheese-curd-topped poutine of our Canadian neighbors, but if you like your fries with a little something extra, this is your side dish.”

View more here.