Lobster and shrimp dishes are featured on the fall menus of two United States restaurant chains.
BRIO Italian Mediterranean recently launched an Italian Mediterranean-inspired menu update at all of its locations. The updated menu includes Lobster Ravioli with scallions and a light lemon sauce; Shrimp Capri; and Crab Cake, which is “almost all succulent crab and very little cake,” said BRIO in a press release.
The new dishes are joined by long-time guest favorites such as Shrimp & Lobster Fettuccine and Salmon Fresca.
“In our quest to deliver on the Italian Mediterranean way of cooking, dining and living, nothing better exemplifies this than the celebration of seafood,” John Imbriolo, chief culinary officer at Orlando, Florida-based FoodFirst Global Restaurants, which operates BRIO, told SeafoodSource.
Imbriolo is a fifth-generation Italian chef whose father, Angelo, cooked for John F. Kennedy and his family, as well as for Ronald and Nancy Reagan during their years in the White House. He has created dishes based on recipes handed down to him by his father and mother.
“Everyone involved in this updated menu is passionate about the Italian Mediterranean Way of cooking, dining and living,” said Brad Blum, founder, owner-partner, chairman, and CEO of FoodFirst, in a press release.
Meanwhile, San Diego, California-based Rubio’s Coastal Grill, which operates more than 200 fast casual restaurants, launched new dishes featuring langostino lobster. From now through 2 January, Rubio’s is offering a Langostino Bowl and Langostino Lobster Burrito as well as the Surf & Turf Burrito and Surf & Turf Two Taco Plate, which include langostino lobster and all-natural steak.
“Guests wait all year for our wild-caught, sustainable langostino lobster, prepared with a drizzle of warm garlic herb butter,” said Rubio’s Co-Founder Ralph Rubio, in a press release. “This year, we added a new Langostino Lobster Bowl, featuring citrus rice, black beans and romaine topped with guacamole, salsa fresca, creamy chipotle sauce and a grilled lemon wedge. It’s incredibly delicious.”
Photo courtesy of BRIO Italian Mediterranean
