Fast Food

McDonald’s Expands All Day Breakfast, Will Finally Offer McGriddles


McDonald’s has been KILLING it ever since they made breakfast an all day event. The Mcdonald’s breakfast scene in the Adam Sandler film Big Daddy probably best described our frustration at the chain’s time-sensitive menu.

Last year, the burger chain answered our prayers by serving select items from the breakfast menu all day long. Those items included the Sausage McMuffin, the Sausage McMuffin with Egg, the Egg McMuffin, Hotcakes with Sausage and Hashbrowns.

Sadly, no McGriddles.

Well, wipe those tears away. McDonald’s has announced that they’ll be expanding the breakfast menu to include the beloved sandwiches.

A photo posted by andyhi247 (@andyhi247) on

They’ll be joining their English Muffin and biscuit brethren on the all-day breakfast menu in September. This will make it nearly two years since the national release of all day breakfast.


Hooters Racks Up 30 New Locations Throughout Asia


Hooters of America LLC announced that they will be opening 30 Hooters locations in Southeast Asia. The development agreement will bring to Asia 30 new restaurants over the next six years. Hooters first hit Asia with Thailand’s opening of Hooters Phuket. (That’s POO-KET.)

We’re guessing it found some success as now the brand intends to further expand into neighboring countries, including: Cambodia, Laos, Indonesia, Malaysia, the Philippines, Myanmar, Singapore and Vietnam. Thailand will also possibly see more Hooters restaurants there as well.

Currently, the Atlanta-based franchiser has more than 430 locations in 28 countries. The majority can be found in the US.

The owl-themed restaurant is known worldwide for its chicken wings and cheesy appetizers. We hear the servers are also pretty charismatic too.

Picthx Hooters Phuket


ICYMI: LA is Getting a Nutella Bar! Probably


Just a sweet little update for all our West Coast readers: fancy-shmancy Italian food court Eataly is finally making its way to Los Angeles, bringing along with it all manner of fancy shmancy Italian pastas and cheeses and meats and fishes. Oh, and a Nutella Bar!*

*(We’re assuming, since the other two U.S. locations have one. And if we’re not getting a Nutella Bar, we’ll just, you know, burn the place down or something.)

Set to open in Westfield Century City by 2017, the new Eataly LA is part of a $700m upgrade for the 422,000 square foot mall, reports Eater. Though the official list of restaurants has yet to be confirmed, we expect our future Nutella Bar to offer a decadent spread of chocolate hazelnut glory, including Nutella croissants, Nutella crepes, and even Nutella cookie sandwiches made with hazelnut cookies, like its east coast counterparts.

Now if only we could get a Dominique Ansel Bakery.

Picthx Eataly


Shake Shack Expanding to Multiple Cities in 2014


Good news for Shake Shack fans who aren’t on the East Coast, the chain is planning on expanding to select cities across the country. Shake Shack will open two new locations over the summer: a second storefront in the JFK Airport as well as a new shop in the Tysons Corner Center in Fairfax County, Virginia. A fourth location in Florida will open in Winter Park sometime in mid-2014.

We’re pretty juiced about Shake Shack expanding since we’ll finally have some Midwest and West Coast locations. Brand new storefronts are set to open in Atlanta, Chicago, Austin, and Las Vegas. Notice there’s still no California location.

What the hell Shake Shack I thought we were cool? Big Gay Ice Cream is already expanding over here so why are we still being deprived of our beloved Shack Stack and Concretes? For now Angelinos will have to road trip it up to Sin City to get our fix, which I guess isn’t so bad.

H/T + PicThx Serious Eats


Starbucks’ New La Boulange Menu Aims to Look Less Perfect, More Handmade


Last year, French baker and entrepreneur Pascal Rigo sold his “La Boulange” mini-empire to Starbucks for $100 million. Rigo is now leading Starbucks’ effort to roll out a new “artisanal” selection of products reminiscent of intimate, home-baked goods as opposed to their usual commercial fare.

The new line-up will offer “affordable, not intimidating” pricing and is designed with the intention of looking homemade. “It’s the habit of processed food to look pretty,” Rigo told the LA Times. “These aren’t pretty, or they’re about as pretty as what you’d make at home.”

The products are being introduced into Los Angeles throughout this week, with Starbucks hinting at the release via the above photo posted to Facebook with the words “Born by the Bay. Coming to the rest of CA.”

The new additions include a variety of items that are gluten free, void of artificial flavors and preservatives, and filled with sustainably grown fruits and veggies. Expect to see everything from  a spinach croissant made with whole wheat dough and flaxseed (below) to chocolate croissants featuring Colombian single-origin chocolate to a selection of pastries with customized glazes.

The company has also improved overall food manufacturing — trimming down production to consumption time from as long as six months to 60 days and relying on more smaller facilities (25 to 30 bakeries nationwide), as opposed to a few massive locations.

It’s the next logical step for Starbucks, as the coffee behemoth has yet to tap into the growing market of self-proclaimed “foodies.”

Still, Rigo promised that he hasn’t “sold out or gone corporate,” stressing that there will be “no compromises” moving forward.

H/T LA Times + PicThx Starbucks

Fast Food

Chipotle Expands ‘Sofritas’ Tofu Option to West Coast


Back in February, Chipotle began testing a new shredded tofu option, “Sofritas,” in the San Francisco Bay Area. Since then, the burrito chain expanded this new addition to the rest of California, and according to Businessweek, “Sofritas now account for 4 percent to 5 percent of sales in the state.”

Due to its success, Chipotle will offer the tofu option throughout the West Coast by the end of this month. The vegetarian-friendly filling is GMO-free and  features shredded tofu braised with tomatoes, poblano peppers and chipotle sauce. Customers will be able to add Sofritas to any of the chain’s burrito, taco and salad dishes.

Of course, the company hopes to attract both herbivores and carnivores alike. “This isn’t your typical tofu dish,” spokeswoman Danielle Winslow told Businessweek in an e-mail. Winslow added that the goal is to offer tofu options “good enough to have crossover appeal as well.”

H/T + PicThx Businessweek


Dunkin’ Donuts Coming to California by 2015


When I was growing up, Dunkin’ Donuts was like a unicorn – some magical purple fairy tale in which my innocent young Californian heart believed fervently, but which I admittedly had never seen with my own two eyes.

Well, seeing is believing, folks. Dunkin’ Donuts is coming to Socal.

This morning, DD announced plans to open franchises in Los Angeles, Riverside, San Diego, San Bernardino, Ventura and Orange Counties, starting in 2015 with 150 stores, though the state can expect to see as many as 1,000 in upcoming years.

Of course, the expansion wouldn’t be the first time the chain moved out west. According to the LATimes, DD once had a small number of shops in California, all of which closed by the late 1990s. Another comeback attempt in Sacramento in 2002 also failed to take off.

But company reps are excited for the move, and have stated the company intends eventually to have 15,000 Dunkin’ Donuts shops nationwide.