Bret Thorn

Plus innovation at Bad Ass Coffee of Hawaii, Bellagreen, Benihana, Bigfoot Fry Co., Bonchon Korean Fried Chicken, Broken Yolk Cafe, Bruster’s Real Ice Cream, Chill-N Nitrogen Ice Cream, Cinnaholic, Flying Biscuit Café, Friendly’s, Gott’s Roadside, Grimaldi’s Pizzeria, Handel’s Homemade Ice Cream, Iron Hill Brewery & Restaurant , Jeremiah’s Italian Ice, Jinya Ramen Bar, La Madeleine, Ninety Nine Restaurant & Pub, O’Charley’s Restaurant & Bar, Paris Baguette, Pure Green, Rita’s Italian Ice & Frozen Custard, Rock & Brews, Ruby Slipper, Salt & Straw, Velvet Taco, Wayback Burgers

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

New lineups are now available at Another Broken Egg Cafe, Bar Louie, Beef-A-Roo, Bonefish Grill, Dave & Busters, Dickey’s Barbecue Pit, Eatzi’s, Eureka!, Fleming’s Prime Steakhouse & Wine Bar, Iron Hill Brewery & Restaurant, Lucille’s Smokehouse Bar-B-Que, Lucky Strike, Panera, Pour House, Snooze A.M. Eatery, Sullivan’s Steakhouse, and TooJay’s Deli

Plus innovation at Big Biscuit, Biscuit Belly, Dog Haus, Pizza Inn, TooJays Deli, Velvet Taco, and Yampa Sandwich Company

Expect more Martinis, oysters, and Ecuadorian food in the new year

Considering the economic uncertainty that so many Americans seem to be feeling these days — as evidenced by the decline in traffic at restaurants — fancy items sure are doing well, particularly those topped with caviar, of which we have two versions this week, both with Italian accents: One is served with a central Italian style of flatbread called Schiacciatina is available at Sorelle in Charleston, S.C., and the other, at Itria in San Francisco, is used to garnish spaghetti.

The $19.99 deal acknowledges the University of Colorado Buffaloes player’s dual role as cornerback and wide receiver

Plus innovation at Angry Crab Shack, Big Chicken, Buddy’s Bar-B-Q, Chopt, Dave’s Hot Chicken, The French Workshop, Honeygrow, Huey Magoo’s, Insomnia Cookies, Little Caesars, Marco’s Pizza, Pincho Burgers & Kebabs, South Block, Tacodeli, Tocaya, Velvet Taco, and Vitality Bowls

For this fall and winter dish on the new menu at The Cottage Greenwich in Greenwich, Conn., Brian Lewis, chef and owner of Full House Hospitality Group, elevates the traditional pot pie. Courtesy of The Cottage Greenwich

A look at some of the standout food and drink from Restaurant Hospitality’s New on the Menu colum