Load Up On These New Menus

fair-food

We have some restaurants with some new menu items we thought you might enjoy reading about. Scurry on over and take a bite at some of our favorite places.

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Fat Straws, the popular bubble tea concept in DFW offers Japanese style Mochi Donuts which are the first mochi donuts in the state of Texas! These unique donuts originated in Japan and are known for their crispy exterior and chewy inside. A new mochi donut was recently launched for Fall, the Pandan Coconut Mochi Donut. Pandan is an herbaceous tropical plant that grows in Southeast Asia and is often called the Vanilla of Southeast Asia. The donut is topped with coconut flakes.

Another new addition to the mochi donuts menu is the Fruity Pebbles Mochi Donut. This is perfect for the back-to-school crowd looking for a sweet treat for breakfast or after school. The donut is coated in white icing and topped with the colorful Fruity Pebbles.

Mochi donuts are made with mochi flour, are hand dipped and contain only the freshest sourced ingredient including organic strawberries, organic blueberries and ceremonial grade matcha.

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Ida Claire, known for its menu of housemade, southern classics with a twisthas added new menu items just in time for the upcoming fall season. The breakfast, brunch, lunch and supper menus have new shared plates, mains, sides, dessert, cocktails and wine.

The breakfast menu includes new additions such as the Blueberry Waffle ($7) with choice of Bacon or Sausage; Veggie Omelet ($9) – Spinach, Herbed Tomatoes, Bell Peppers, White Cheddar Cheese;Breakfast Burrito ($9.50) – Pork Chorizo, Avocado Smash, White Cheddar, House Salsa, Vegetable Escabeche. Breakfast is served at Ida Claire every weekday from 7 a.m. – 11 a.m.

The brunch, lunch and dinner menus now offer items such as the shareable Hummus Board ($11) – trio of regional Chow Chow, Fresh Veggies, Grilled Pita; Egg Salad Sandwich ($11.50) – Hippie Bread, Egg Salad, Pickled Green Tomato Chow Chow served with a Simple Salad; and the Five Napkins Sloppy Joe ($14) – Bison Sloppy Joe, White BBQ Cabbage Slaw, Crispy Onions served with Chips. Guests can also indulge in the new Dump Cake ($7) topped with Seasonal Berries and Butter Crumb Topping.

To accompany Ida Claire’s southern fare, the restaurant has rolled out new cocktails as well. Cocktails include Sherry Amour ($11) – Dolin Blanc Vermouth, Lustau Amontillado Sherry, Angostura Bitters, Orange Bitters; Ida’s G&T ($11) – Drumshanbo Irish Gunpowder Gin, Fever Tree Tonic, Fever Tree Soda, Lavender Bitters; Smoke on the Agua ($11) – Monte Alban Blanco Tequila, Amaro Montenegro, Aperol; Fire in the Sky Margarita ($10) – Monte Alban Blanco Tequila, Orange Bell Pepper, Combier Orange, Paprika Simple Syrup, Lemon Juice; Mamajuana ($10.50) – Plantation 3 Star Rum, Lemonhart 151 Rum, Velvet Falernum, Lim Juice; Bare Necessities ($14) – this cocktail is served in a miniature bathtub adorned with a rubber duck and is made with New Amsterdam Gin, Merlet Poire, Tarragon Simple Syrup, Lemon Juice, Angostura Bitters.

New Frozen cocktails include the Cricket ($5) – 42 Below Vodka, Crème de Menthe, Crème de Cacao Blanche, Almond Milk and the Frosé Milkshake ($10) – Ava Grace Rosé and Vanilla Soft Serve.

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Malibu Poke, the quick serve concept known for its fresh and healthy poke bowls made with sashimi-grade seafood and fresh herbs and vegetables just launched a new menu item, Poke Tacos.

This unique addition is the perfect alternative to a traditional poke bowl. Three Poke Tacos are available including the Ahi Tuna Poke Taco with Malibu Sauce, Edamame, Marinated Cucumber, Crispy Shallot topped with a Wasabi Drizzle; Spicy Shrimp Poke Taco with Spicy Aioli, Crispy Garlic, Radish and Micro Cilantro; Chicken Poke Taco made with Chicken, Garlic Chili, Jicama, Carrot, Green Onion, Sesame Seed topped with a Teriyaki Drizzle.

An order of Poke Tacos comes with three tacos and are available now for $9.50.

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Tacodeli, the “farm to taco” concept has launched their October limited time menu items known as their Specials of the Moment in all locations.

For breakfast, the A.M. Akaushi ($3.50) made with Heartbrand Akaushi ground beef, Vital Farms scrambled eggs, topped with jack cheese glaze, salsa de árbol and cilantro.

Heartbrand Beef in Harwood, TX is a valued Tacodeli partner that is owned by fourth-generation cattle ranchers Ronald and Jordan Beeman. They revolutionized the beef industry by bringing delicious and healthy Japanese Akaushi beef to American consumers. This beef is one of the healthiest sources of protein you can consume.

Tacodeli believes in sourcing from others that share the same mission of quality, community, health and wellness. Breakfast is available 7 a.m. – 11 a.m. on weekdays and 8 a.m. – 3 p.m. on weekends.

During lunch, guests can enjoy the Short Rib Taco ($4.50) made with Heartbrand Beef short ribs braised in a guajillo-pasilla adobo and garnished with a bright jalapeño escabeche. The lunch special is available from 11 a.m. – 3 p.m. every day.

These tacos are available September 26 – October 23 at all Tacodeli locations.

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Top Round, the newly opened quick-serve concept serving up American Classics is debuting new drinks for Fall.

This East Dallas location of Top Round is the first to have a full bar with anything from craft cocktails to Frozen Whiskey Coke to Boozy Custard. Owner/operator Jason Napolitan says, “The State Fair is such a staple event for the Fall season in Dallas and we wanted to play off of that with super fun and unique drinks.” He continues, “All of these drinks pair perfectly with a variety of our sandwiches and can be enjoyed on our cozy patio, especially while catching one of the Cowboys games.”

The new Beefy Bloody Mary is a meal in itself topped with a Beef & Cheese Slider and tater tots, garnished with a Pickled Habanero Carrot, Horseradish Pickle, Pickled Okra and Pickled Green Beans from Top Round’s neighbor, Pickletopia. The TAAAANG Girl is a classic mimosa made with orange TANG drink mix. A refreshing Frozen Cherry Limeade is also available, created with Top Round’s special Cherry Limeade Mix, Vodka, frozen, and served with a pixie stick rim, lime and cherry.

Seasonal Boozy Custard drinks include the Salted Caramel Boozy Custard – Top Round’s made fresh daily Vanilla Custard loaded with Sea Salt, Caramel, Marshmallow Cream, Bailey’s and garnished with a powdered donut. The Cinnamon Toast Boozy Custard is made with Top Round’s Vanilla Custard, Fireball, Rum Chata, fresh Cinnamon, Marshmallow Cream and topped with a cinnamon powdered donut.

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Filed under Crave, Steven Doyle

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