Dining out in the post-World War II era was an occasion. Sure, you could go to a diner for breakfast or a Burger Chef for lunch, but when it came to going out for dinner, it was a big deal. You, in your finest attire, were greeted by a maître d’ who guided you to the lounge for a pre-prandial cocktail. Then for dinner there were linens on the tables, sophistication in the air and best of all, tuxedoed waiters who could filet a Dover Sole, carve a chateaubriand, and make a Caesar salad or Crepes Suzette tableside.
A night out to dinner featured European-inspired continental menus, classically prepared by chefs that were often from Europe themselves. The meal might start with clams casino, followed by a salad of hearts of palm. With the entrée you would choose from dishes with names like Tournedos Rossini, Veal Oscar, Flounder Francese, Sole Meniere, Steak Piperade, Duck a l’Orange and Schnitzel a la Holstein. Each dish would come served with broccoli spears in garlic butter and pommes Anna. For the most part, these were not foods you ate at home. Dining out was different and exotic – it was an event!
Time has passed and eating away from home isn’t the all out affair that it once was. But as a new generation of chef-driven restaurants emerge, we are seeing them revisit classic continental cuisine and bring back “retro” dishes, using fresh ingredients and thoughtful techniques to put a modern spin on the standards. For example, Veal Oscar used to be a scaloppini of veal leg, dredged in flour, sautéed in clarified butter, topped with white wine and whipped garlic-parsley butter with frozen asparagus tips, canned crabmeat and hollandaise. Now, we see Pork Oscar – a pounded ribeye chop, seasoned and sautéed until medium rare, topped with grilled, spring asparagus spears, a tempura fried soft shell crab, and a Meyer lemon sauce béarnaise. This seasonal, high quality dish offers a balance of textures and flavors, yet still delivers the flavor King Oscar loved.
This isn’t about reinvention. Chefs are remaining true to the original, without compromising their modern sensibility of smart preparations and quality, seasonal ingredients. So let’s revisit the continent. Here are some examples of how chefs are using pork to update some of the country’s favorite classic dishes:
- Commander’s Palace in New Orleans, LA puts a Cajun touch on traditional Oscar ingredients with Grilled Crawfish Tameles, braised pork belly, a crab boiled hen’s egg, Cajun cracklin, guajillo hot sauce, and Tabasco hollandaise
- Red Bird Restaurant in Missoula, MT serves an Oscar-style appetizer of braised Montana Pork with fresh hollandaise placed on a bacon potato latke and topped with blue crab
- Kennedy’s in Urbana, IL menus a Pork Tenderloin Oscar served with twin pork medallions, twin crab cakes, asparagus, mashed potatoes and béarnaise
- At Wirtshaus in Los Angeles, CA the restaurant serves Wirtshaus Schnitzel – a sautéed pork cutlet, breaded and topped with garlic cream sauce and a fried egg
- At the Bavarian House in Columbus, GA the restaurant adds a slice of ham to the Holstein Schnitzel for added flavor
- In Columbia, MD, Victoria Gastro Pub menus Rosti – pork schnitzel topped with sunny side eggs served with gruyere potato cakes and jaeger sauce
- David Burke’s Primehouse in Chicago, IL menus Surf ‘n Turf as jerk pork served with coconut shrimp and lobster dumplings with mango sauce
- Southern Surf and Turf is served with pork belly, Abita barbecue shrimp, corn cakes, pickled salad, and a sweet pea puree at Charley G’s in Lafayette, LA
- Harbour House in Hatboro, PA menus a 16-oz smoked pork chop topped with sautéed jumbo lump crabmeat as their surf ‘n turf offering
- Lark Creek Steak serves the classic atop a 12-oz Hampshire Pork Chop with pork jus
- Show Dogs in San Francisco serves a sandwich version at breakfast, The Sunrise Showdog features smoked maple pork sausage, egg, piperade, sharp cheddar and arugula served on an Acme bun
- At Cin-Cin Wine Bar the preparation is combined with Kurobuta pork chorizo and steamed Manila clams in a white wine, slow roasted cherry tomatoes and corn broth topped with spiced torn croutons
- Palisades in Seattle, WA offers a take on the classic in the morning – Breakfast Wellington is served as scrambled eggs, black forest ham, Gruyère, smoked Gouda sauce and braised mushrooms filling a crisp pastry puff
- John’s Grill in San Francisco, CA menus Oysters Wellington with creamed spinach, smoked bacon, baked in puff pastry on a bed of sherry cream
- The High Country Inn in Ahsahka, ID combines boneless pork loin seasoned with herbs, mushroom pâté, enclosed in puff pastry, served with port sauce
- April Bloomfield menus the Scotch Egg on The Breslin’s, New York, NY, snacks menu
- At The Gallows in Boston, MA, Chef Seth Morrison serves the Scotch Eggs with a soft and creamy egg yolk and a crispy, crunchy outer layer of sausage. Morrison likes the contrast of the rich egg yolk with the salty pork and sage flavor
- Levi Mezick from Restaurant 1883, Monterey, CA menus a Crispy Hen Egg. His version of the Scotch egg is a soft-poached egg wrapped in prosciutto, and breaded
These are just a few examples of continental classics making a come back. Just head out your front door to a local place and it’s likely that you’ll see one of these timeless dishes with a current day twist. This modern renaissance is introducing a whole new generation of diners to delicious, seasonal renditions of continental dishes. And what better way to take a fresh look at menu traditions than with pork? It’s flavorful, versatile and the fastest growing protein in foodservice. So give the classics a contemporary edge and hearken back to the full experience of a meal that was truly an event – no white tablecloth required.
A Conversation With
From the son of “The Godfather of American Cuisine” to line cook to Iron Chef and beyond, Marc Forgione takes classic Americana to new heights. As the chef/owner of Michelin-rated Restaurant Marc Forgione and the new American steak restaurant American Cut, his dedication to fresh, ingredient-driven food has propelled him to the forefront of the modern American culinary scene.
Forgione’s career began at 16, on the line at his father, Larry Forgione’s, restaurant An American Place. After getting a degree from the School of Hotel and Restaurant Management at Amherst and a stint in France learning under Michel Guerard, Forgione worked his way up the ladder at the BLT Restaurant Group to become corporate chef. He and partner Christopher Blumlo opened Marc Forgione (formerly known as Forge) in 2008, and were awarded the coveted Michelin star in 2010 – the same year he won The Food Network’s “The Next Iron Chef.” He partnered with LDV Hospitality to open American Cut in 2012, now with two locations in Atlantic City, NJ and New York City.
We caught up with Marc to talk about the classics, modern American cuisine and following your instincts.
NPB: Did you always want to be a chef? How did calling “The Godfather of American Cuisine” “Dad” impact your career aspirations?
Chef: I actually went to college and studied Forestry and then Psychology, but it felt forced. I always loved cooking – I’d do it for my friends, I worked in the kitchen when I was younger, and I realized it was how I really had fun.
Having “The Godfather of American Cuisine” as my dad hurt as much as it helped; if I screwed something up, it would be “Oh, Forgione’s son doesn’t even know how to make risotto,” or “Did your dad teach you how to make that?” I couldn’t hide in the corner. My nickname at one of my jobs was “Son of Larry.” When I worked in my dad’s restaurants, he made sure no one treated me like his son.
NPB: What’s your food philosophy? How do you express it in your restaurants?
Chef: I believe in cooking with respect – respect your ingredients, respect for yourself, respect the business. I try to instill that belief in my restaurant family.
NPB: What classic dishes did you make when you first started cooking on the line?
Chef: One of the first things I learned how to make when I was allowed on the hot line was beurre blanc. Whenever I would cook for people at home as a young cook I would pair beurre blanc with everything from chopped tomatoes to clams and parsley. As I don’t really cook like that anymore, that was my first kind of “experimental” moment.
NPB: How did living and working in France and learning classic French techniques help you understand the importance of the basics?
Chef: My time spent in France was really eye opening. It was classic cuisine done in the classic way. At the time, “modernist” cuisine was becoming trendy so it was really nice to learn the classics from one of the masters of French cuisine.
NPB: We’re seeing classic continental dishes reappearing on menus with modern interpretations. What is your take on this emerging trend?
Chef: I wouldn’t really call it an “emerging trend.” I think it’s been going on for a while – anyone who is classically trained interprets a classic dish whether they realize it or not.
NPB: Can you give us an example of how you would modernize a traditional continental dish with pork? What ingredients and cooking methods would you use to make the dish seasonal and contemporary?
Chef: A very classic dish that you find at truck stop diners across America is Ham Steak with Redeye Gravy. We do it with speck-wrapped pork tenderloin and our version of a redeye gravy.
NPB: American Cut is known as “The New American Steak Restaurant.” How do you keep your menu fresh and interesting while still satisfying customers who want the classics?
Chef: We are just as serious about preserving the classics as we are about “reinventing” and “pushing the envelope.” We may serve bone marrow, foie gras and escargot – but at the same time, all the steaks come on a plate by themselves with their own basting juices.
NPB: As an Iron Chef, what’s the first thing that goes through your mind when you hear the secret ingredient? How do you prepare for a battle?
Chef: Something my mother told me going all the way back to The Next Iron Chef was to follow your gut and listen to your first instinct. So I usually go with the first idea that jumps into my head because that’s what my subconscious is telling me to do. Sometimes it works, sometimes it doesn’t.
NPB: What’s your go-to New York street food? What cuisines are you most likely to enjoy on your days off?
Chef: I love a good slice of NYC pizza. In the winter, my go-to is a nice hot Pho. I like it because they have a lot of different condiments on the table: chili sauce, hot peppers, chili paste.
NPB: What is your favorite pork dish in New York City and where can we find it?
Chef: I love the pork bánh mì at Khe-Yo
157 Duane Street, New York, NY 10013
Ingredients4 each 12-14 oz wt ribeye (rib) pork chops bone-in, frenched, pounded, and brined
As needed black pepper mix fresh ground
1 each hotel soft shell crab quartered or cut in half, tempura fried (approximately 4-4.5 inches and average 2.5 oz in weight)
As needed asparagus pan or oven roasted
As needed Béarnaise sauce prepared, held warm
- Brine chops for 2 to 4 hours. Remove from brine rinse and pat dry before cooking
- Liberally season chops on all sides
- Grill or pan sear chops for 4-6 minutes per side (depending on thickness) or until medium rare to medium. Approximately 142 degrees Fahrenheit and let rest for 3-5 minutes
- As pork is cooking, prepare tempura battered soft shell crab and asparagus then set aside
- In center of plate place Ribeye chop with bone pointing to 12:00
- On top center of chop, crisscross asparagus
- On top of asparagus place soft shell crab with legs pointing up
- Top with desired amount of Béarnaise sauce
Hampshire Pork Tenderloin and Belly, Suckling Pig Head, Olde Salt Clams, Matsutake Mushrooms, Black Garlic Jus
For The Cure: (if making this recipe in its entirety, make 2 batches of this as you will need it in two separate parts)2 cups kosher salt
1/4 cup black peppercorns
1/2 cup dark brown sugar packed
1/4 cup red pepper flakes
Leaves from 2 sprigs fresh rosemary
Leaves from 2 sprigs fresh thyme
1 fresh bay leaf or 1/2 dried bay leaf, crushed
For the Bacon Bread Crumbs:1 large loaf bread (not multigrain)
2 cups bacon chopped
1/2 cup fresh curly parsley chopped
1/2 cup Parmigiano Reggiano cheese finely grated
1 clove garlic
Freshly ground black pepper
For the Pig Head Pork Cakes:1 suckling pig head from an 18-pound pig split
3 TBLS black peppercorns
2 TBLS fennel seed
1 fresh bay leaf or 1/2 dried bay leaf
2 sprigs fresh thyme
1 sprig fresh rosemary
1 medium yellow onion halved
8 cups canola oil
1 cup grainy mustard
1/4 cup red pepper flakes
3 TBLS fresh tarragon chopped
3 TBLS fresh chives chopped
2 heads garlic halved
2 shallots minced
3 cups a.p. flour
1 TBL kosher salt plus more as needed
4 large eggs
1 recipe Bacon Bread Crumbs or regular bread crumbs
For the Pork Belly:5 pounds pork belly preferably from a Hampshire pig
8 cups canola oil
3 TBLS black peppercorns
2 TBLS fennel seed
1 fresh bay leaf or 1/2 dried bay leaf
2 sprigs fresh thyme
1 sprig fresh rosemary
1 medium yellow onion halved
2 heads garlic halved
For the Tenderloin:16 pieces speck thinly sliced
1/4 cup fresh curly parsley chopped
4 Hampshire pork tenderloins (4-ounce)
2 ounces unsalted butter (4 tablespoons)
4 sprigs fresh thyme
For the Black Garlic Jus:1 head black garlic
2 pounds littleneck clams rinsed
2 cups chicken stock
1 cup dry white wine
1 strip bacon thick-cut
3 sprigs fresh thyme
1 fresh bay leaf or 1/2 dried bay leaf
To Assemble the Dish:Canola oil
4 medium matsutake mushrooms
Affilia pea shoots (optional)
MethodMake The Cure:
- In a large bowl, combine the salt, peppercorns, sugar, pepper flakes, rosemary and thyme leaves, and bay leaf. If doubling the batch, evenly divide The Cure into 2 separate bowls.
Make the Bacon Bread Crumbs:
- Preheat the oven to 300 degree F; position a rack in the middle. Roughly chop the bread into cubes and place them on a baking sheet. Toast the bread in the oven until completely dried out, 10 to 15 minutes, stirring halfway through the baking time.
- Transfer the bread cubes to a food processor fitted with a blade and pulse until the crumbs are finely ground. Measure out 4 cups.
- Add enough oil to a large skillet to just cover the bottom of the pan. Set the pan over high heat and warm the oil until just before it starts to smoke. Add the bacon, reduce the heat to medium, and render the bacon until crispy, 5 to 7 minutes. Using a slotted spoon, transfer the cooked lardons to a paper towel–lined plate and let cool completely.
- In a food processor fitted with a blade, combine the bread crumbs, lardons, parsley, Parmigiano-Reggiano, garlic, and salt and pepper to taste. Pulse until everything is finely ground and well combined. The bread crumbs will keep in an airtight container in the refrigerator for up to 2 days.
Make the Pig Head Pork Cakes:
- Pat the pig face dry and rub 1 batch of The Cure all over. Refrigerate, uncovered, overnight.
- Preheat the oven to 275 degree F; position the rack in the middle. Rinse the pig head under cold running water, pat dry, and set aside in a roasting pan. Place the peppercorns, fennel, bay leaf, thyme, and rosemary into a piece of cheesecloth and tie the ends together to form a sachet. Warm a dry skillet over high heat. Add the onion halves, cut side down, and sear until blackened. Remove the onion from the heat. Place the sachet, oil, carrot, and blackened onion into a 4-quart pot set over medium-high heat. Warm the oil until the temperature registers 200 degree F on a deep-frying thermometer. Pour the warm oil mixture over the pig head, cover the roasting rack with parchment paper, then cover with foil. Bake for 3 hours, or until the head is fork-tender. Refrigerate, covered and in the oil, overnight.
- Return the roasting pan to the stovetop, and warm the oil over medium heat, until you can easily pull out the head halves. Remove the pan from the heat and set aside. Pull all the meat from the head, making sure to get into every little crevice. Run your knife through the strands, so that the meat is no longer than 1 inch. Peel and chop the tongue and brains. Very finely dice the ears, skin, and fat. Basically, the only “garbage” should be the bones, teeth, eyes, and end of the snout. The rest gets used in this dish. You should wind up with about 8 cups of meat. In a large bowl, combine the meat with the mustard, red pepper flakes, tarragon, chives, garlic, and shallots. Set aside while you prepare the breading station for the patties.
- In a shallow bowl combine the flour and salt and set aside. In a medium bowl lightly beat the eggs and set aside. Place the Bacon Bread crumbs nearby in a shallow, wide bowl.
- Slightly moisten your hands and shape the pig head meat into 3-inch-round and [1/2]-inch-thick pork patties—you should wind up with 10 to 15 patties.
- Dip each patty in the flour mixture, then in the beaten eggs, and finally in the bread crumbs. Set aside 4 patties and freeze the remaining patties for another use (they are excellent for a Sunday brunch, with a fried egg on top). Transfer the reserved breaded patties to the refrigerator until ready to assemble the dish.
- When ready to serve, add 2 inches of oil to a Dutch oven or a skillet with tall sides. Heat the oil over medium-high heat until it registers 350 degree F on a deep-frying thermometer. Carefully slide the pork cakes into the hot oil and fry them for 40 seconds, or until the outside is golden and crispy. Transfer the cakes to a paper towel–lined tray and season with salt.
Make the Pork Belly:
- While the pig head rests overnight, make the pork belly, as it too will need an overnight rest. Rub the remaining batch of The Cure all over the pork belly pieces, and refrigerate, uncovered, overnight.
- Preheat the oven to 300 degree F; position the rack in the middle. Add the canola oil to a large Dutch oven and set it on the stovetop over medium-high heat. Warm the oil until the temperature registers 180 degree F on a deep-frying thermometer. While waiting on the oil, place the peppercorns, fennel, bay leaf, thyme, and rosemary into a piece of cheesecloth and tie the ends together to form a sachet. Heat a dry skillet over high heat and add the onion halves, flat side down. Cook until the bottom of the onion is charred, about 5 minutes. Set aside.
- Rinse the belly under cold, running water, and thoroughly pat dry. Place the belly, spice sachet, garlic, carrot, and blackened onion in the oil, cover the pot, and transfer it to the oven. Cook the belly for 3 hours. Transfer to a cooling rack and let cool slightly before refrigerating overnight.
- Remove the belly from the fat and wipe off any excess fat from the meat. Cut the belly into 3 even squares and freeze until solid, 4 to 6 hours. Once solid, cut the belly into 16 ([1/8]-inch-thick) slices. Set aside the slices on a piece of parchment paper.
Make the Tenderloin:
- Separate the speck slices into groups of 4, each piece with a group laid out to slightly overlap the other. Sprinkle each speck “block” with 1 tablespoon of the parsley. Place the tenderloins at the bottom of each speck “block” and roll them into cylinders. Lay out 4 pieces of plastic wrap on the counter and transfer each tenderloin cylinder onto its own piece of wrap. Wrap the meat as tightly as possible, twisting at both ends.
- Sous-Vide Cooking Instructions (see step 19 for Sous-Vide Alternative Instructions): Preheat an immersion circulator filled with water to 140 degree F. Place each tenderloin cylinder in a small vacuum-seal bag and seal the bags. Poach the tenderloins for 2 hours. Remove the tenderloins from the bags and set aside until ready to assemble the dish.
- Sous-Vide Alternative Instructions: Preheat the oven to 400 degree F; position the rack in the middle. Add enough oil to a large ovenproof sauté pan to cover the bottom of the pan and set it over high heat. Just before the oil starts to smoke, remove the plastic wrap from the tenderloins and add them to the pan, seam side down, and reduce the heat to medium (you may need to do this in batches). Cook the tenderloins until browned on the bottom, 3 to 5 minutes. Flip the tenderloins over, transfer the pan to the oven, and cook until medium, 5 to 10 minutes, or until the internal temperature of the loins registers between 140 and 145 degree F on a meat thermometer. Set aside until ready to serve.
- When ready to serve, Add enough oil to a large sauté pan to cover the bottom of the pan and set it over high heat. Just before the oil starts to smoke, add the speck-wrapped tenderloins to the pan, and reduce the heat to medium. Cook the tenderloins until browned on the bottom, 3 to 5 minutes. Add the butter and thyme and baste the meat for 1 minute. Flip the tenderloins over and baste for 1 minute more. Transfer to a plate and let sit for 5 minutes. (If you cooked the tenderloin in the oven, return the meat to the stovetop, and over medium-high heat, add the butter and thyme and baste for 1 to 2 minutes. Let the meat rest 5 minutes before slicing.)
Make the Black Garlic Jus:
- Fill a small bowl with hot water and soak the black garlic for about 10 minutes. Peel the garlic (the skins should pop right off) and set aside. In a large saucepot, combine the clams, stock, wine, bacon, thyme, and bay leaf and cook over medium heat. As soon as the clams begin to open, remove the pot from the heat. Strain the jus through a fine-mesh strainer into a bowl and discard the bacon and herbs. Add the black garlic to the jus, and using an immersion blender or a stand blender, puree the liquid until smooth. Keep both the clams and the jus warm. Right before serving, reheat the jus until almost simmering and transfer to a gravy boat.
Assemble the Dish:
Did You Know?
America’s pork producers are among the most environmentally and socially conscious food producers in the world, and they invest in the environment through research into the four pillars of environmental sustainability – our carbon, water, air and land footprints. By evaluating energy usage, water systems and the pork production chain, The National Pork Board uses research insights to help producers innovate for the future to protect our natural resources.
Learn more about how we continue to reduce our carbon footprint here.
Pork is a menu must-have at restaurants around the country. Its flavor and versatility make it a top performer across dayparts – from Andouille sausage breakfast sandwiches to Thai pulled pork tacos, to chocolate-drizzled bacon breadsticks for dessert! Take a look at our report to see who’s doing more with the menu.
- Sizzler rolled out All-You-Can-Eat Pork Riblets at participating locations. The riblets are made with pork ribs, doused in honey barbecue sauce and served with a side of thick-cut steak fries (167 units, HQ in Mission Viejo, CA)
- T.G.I. Friday’s rolled out new low-calorie food items and beverages. Options include Thai Pork Tacos—three soft corn tortillas filled with Thai marinated pulled pork, Sriracha aioli, ginger-lime slaw and hoisin sauce (555 units, HQ in Carrollton, TX)
- Barberitos is adding slow-roasted pulled pork to its menu. The pork, featuring a dry-rub seasoning, can be added to any of Barberitos’ made-to-order offerings such as burritos or tacos (39 units, HQ in Athens, GA)
- Wildflower Bread Company unveiled the newest additions to its seasonal menu lineup: (12 units, HQ in Scottsdale, AZ)
- The Pulled Pork & Feta Sandwich – pickled red onions, cilantro and whole-grain mustard aioli on a grilled ciabatta roll
- The Ultimate Pulled Pork & Egg Sandwich – fried egg, spinach, hollandaise and pickled red onions on a grilled brioche roll
- Penne Bolognese pasta featuring pulled pork
- Roy Rogers Restaurants unveiled a limited-time Gold Rush Hot Ham ‘N Cheese Sandwich. The offering features Hormel Cure 81 ham, melted American and Monterey Jack cheeses and Gold Rush sauce (honey, barbecue sauce and sweet brown sugar) atop toasted sourdough bread (50 units, HQ in Frederick, MD)
- The latest breakfast sandwich to join the Dunkin’ Donuts menu is the Eggs Benedict Breakfast Sandwich. The sandwich features Black Forest ham, egg and creamy Hollandaise sauce on an English muffin (7,306 units, HQ in Canton, MA)
- Taco Bell is launching breakfast on March 27th – and many of the items feature pork! Taco Bell features classic breakfast tastes with a Taco Bell twist – products uniquely wrapped up and portable for consumers’ “on-the-go” lifestyle: (5,695 units, HQ in Irvine, CA)
- AM Crunchwrap – a choice of sausage or bacon, eggs, cheese, and a hash brown
- The Waffle Taco – a waffle wrapped around a sausage patty or bacon, with scrambled eggs, cheese and a side of syrup
- Bacon and sausage breakfast burritos
- Grilled breakfast taco with bacon or sausage
- Au Bon Pain added several new bacon items: (197 units, HQ in Boston, MA)
- Oven Hot Country Grilled Cheese, Tomato & Bacon – Cheddar, sliced tomato and Applewood-smoked bacon on country white bread
- Bacon and Cheddar Scone – crumbled Applewood-smoked bacon, Cheddar and chives
- Boston Market unveiled a new LTO: a Bacon Mac & Cheese side featuring a blend of four cheeses and bacon over cavatappi noodles baked until golden brown (469 units, HQ in Golden, CO)
- Papa John’s rolled out Bacon Cheddarsticks. The item features fresh dough covered with a special garlic sauce, topped with hickory-smoked bacon and Cheddar and mozzarella cheeses then baked. The sticks are served with pizza sauce and a special garlic sauce for dipping (3,131 units, HQ in Louisville, KY)
- Pizza Ranch brought back its Brushfire Pizza. The pizza is topped with large slices of Andouille sausage, Cajun seasoning and a splash of Tabasco sauce (174 units, HQ in Orange City, IA)
- Toppers Pizza added Chocolate Baconstix, which are TopperstixTM dough topped with bacon and a chocolate drizzle (53 units, HQ in Whitewater, WI)
- Bruegger’s Bagels unveiled The Big Easy, a breakfast sandwich made with eggs, Andouille sausage, Sriracha mustard and green peppers (297 units, HQ in Burlington, VT)
- Subway launched Flatizza, a flatbread-pizza option, nationwide after being tested in select markets in 2013. Menu options include: (25,549 units, HQ in Milford, CT)
- Pepperoni Flatizza – a flatbread loaded with mozzarella cheese, marinara sauce and pepperoni
- Spicy Italian Flatizza – a flatbread loaded with mozzarella cheese, marinara sauce, pepperoni and Genoa salami
- Firehouse Subs released a new Hearty & Flavorful menu on February 24th which features a selection of sandwiches and salads all clocking in under 500 calories: (569 units, HQ in Jacksonville, FL)
- Hook & Ladder Light – Virginia honey ham, smoked turkey breast, Monterey Jack, lettuce, tomato, onion, deli mustard, and light mayo served on a light wheat roll
- Firehouse Salad – Virginia honey ham, romaine, tomato, bell pepper, cucumber, mozzarella, pepperoncini, Kalamata olives, and light Italian dressing
- Denny’s monthly specials for March include many pork options: (1,590 units, HQ in Spartanburg, SC)
- Loaded Breakfast Sandwich Plate – two strips of bacon, shaved ham, American cheese and an egg cooked to order on a toasted English muffin
- Sausage Supreme Skillet – hash browns loaded up with crumbled sausage, diced bacon, hearty breakfast sausage, fire-roasted bell peppers and onions, sautéed mushrooms, smoky cheese blend, Pepper Jack queso and two eggs
- Chicken Chorizo Skillet – red-skinned potatoes loaded up with: chorizo sausage, grilled chicken breast, fire-roasted bell peppers and onions, sautéed mushrooms, smoky cheese blend and Pepper Jack queso
- Jack in the Box rolled out a limited-time Bacon Insider Burger. The burger features a beef patty with bacon pieces mixed in, six half slices of Hickory-smoked bacon, creamy bacon mayonnaise, lettuce, tomato and American cheese on a brioche bun (2,255 units, HQ in San Diego, CA)