Building on its reopening momentum of all its restaurants and the progress of opening 121 virtual kitchens and the Chicago ghost kitchen, Smokey Bones is now overhauling its menu to focus on what it does best: meat for meat lovers.
Coming Friday, September 11, Smokey Bones invites meat lovers everywhere to “meat heaven” to try its new menu of meat specialties. Prices for the new additions vary by region and include:
Candied Bacon Appetizer – Over ½ lb. of thick-cut applewood-smoked bacon sprinkled with brown sugar and pepper. $10.99
Grilled & Chilled Shrimp Cocktail – Eight marinated shrimp, grilled and chilled, served with mustard aioli and tomato salsa. $10.49
Double Bacon Wedge Salad- A traditional wedge salad with blue cheese crumbles, diced onions and tomatoes on an iceberg wedge, topped with a thick-cut slice of candied applewood smoked bacon sprinkled with brown sugar and pepper. $11.99
Signature BBQ Burger – ½ lb. premium beef butcher’s blend topped with house-smoked pulled pork, cheddar cheese, coleslaw, Kansas City barbecue sauce, Memphis seasoning, and fried pickles. $13.49
Fire Grilled Shrimp – Marinated shrimp in herb-garlic butter, with diced tomatoes and green onion, topped with lemon butter. $19.99
Smokehouse Mac & Cheese- House-prepared pasta topped with smoked gouda and cheddar jack cheeses, barbecue sauce, onion tanglers. Guests can add choice of meat. $12.49
Signature Brisket Sandwich – ¼ lb. premium Texas-style beef brisket piled high with pickles, sweet onions, and sweet and tangy barbecue sauce on a buttery toasted brioche bun. $12.99
BBQ Mixed Grill – Two skewers of brisket burnt ends, pork belly, smoked sausage, and thick-cut smoked bologna served with chimichurri mayo and barbecue sauce. $14.49
With these additions, Smokey Bones is also bidding farewell to a number of menu items, allowing restaurants to focus on the barbecue and fire-grilled meat specialties Smokey Bones is famous for.
“We are encouraged by our building momentum and excited to extend an invitation to meat lovers across America to visit our restaurants and try the new meat specialties that can only come from Smokey Bones,” says CEO James O’Reilly. “We are introducing a bacon appetizer, putting meat on burgers, meat on pasta, meat on meat, and adding a mixed grill, which is our love letter to meat lovers across America.”
Smokey Bones’ new menu items were crafted by Peter Farrand, Smokey Bones’ Chief Food and Beverage Innovation Officer.
“As a meat lover myself, I put my years of protein experience and passion into this menu,” says Chef Farrand. “Only Smokey Bones has this depth of meat offerings, prepared by our pitmasters and grill masters. I hope meat lovers visit us to enjoy these new dishes.”
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