The polish casual dining chain, BRIO Tuscan Grille has just launched a brand new menu. The modern menu of food and drinks features 13 new entrees; small plates for either two, three or four; and a renewed beverage selection.
The focus of the menu is still on Tuscan classics, but with a fresh, modern approach to the traditional dishes featuring chef-inspired ingredients.
Brio borrows from the fast-casual space by encouraging customization for guests “to ensure that their cuisine of choice perfectly suits their palate.” The brand’s new menu also appeals to the health-conscious consumer with more low-calorie and gluten-free options.
With the launch of this menu, the chain has emphasized the introduction of their small plate selections. These items are meant to be shared and can be ordered in different portion- sizes depending on the table size. Some of the available small plates include the Mezza Beef Carpaccio and the White Bean Dip.
"By incorporating a creative, modern twist into many of our dishes, continuing to serve our classic favorites, and adding more opportunities for sharing, we are pleased to evolve the guest experience, while staying true to the essence of Tuscan dining," said Alison Peters, BRIO culinary director & chef in a press release. "The new menu continues to embody our philosophy: 'to eat well, is to live well.'"
Other new items include the Brûléed Parmesan Crème appetizer, Shrimp Risotto & Broiled Maine Lobster Tail, Pan Roasted Tilapia, Espresso Rubbed Ribeye, Roasted Tomato Basil Fettuccine, the chef specialty Prosciutto Wrapped Pork Tenderloin and the White Bean & Escarole Ragout as a side.
The menu design itself has undergone a facelift with a sleek, contemporary look that “exudes elegant simplicity, while being easier to read.”
Small Plates Grow in Popularity
Foodies are gravitating to small plates because they get to share with others, while being able to taste more of what the restaurant offers. These menu options make the restaurant visit even more of a communal experience.
With that being said, we are seeing sections labeled “small plates” or “tapas” popping up on more restaurant menus across the country.
There are even tapas bars emerging. These are concepts that solely serve small plates with an array of alcoholic beverages. Evidently, even national brands like BRIO are incorporating this popular trend.
Tapas may be taking off in restaurants, but they have been around since the 1250s. Legend has it that the Spanish King Alfonso the 10th was forced to only eat small portions with limited amounts of wine due to an illness. He then made a decree that wine must be served with food. Another variation is that farmers would eat small portion meals with wine multiple times a day to fuel up for their strenuous activity.