Pot Roast “Comfort foods always are safe on the menu, but you have to combine those dishes with current trends, or customers will get tired of them,” says Pat McDonnell, CEO of Pittsburgh-based chain Atria’s Restaurant & Tavern and a partner in Mike Ditka’s Restaurant in Chicago. Taking a cue from the slow-cooked, maple-glazed pot roast already popular at both concepts, McDonnell created Pot Roast Nachos, taking the affordable appetizer staple a step beyond the mainstream. The tortilla chips layered with pulled pot roast, jalapeños, green onions, sour cream, and Cheddar and Jack cheeses have become the top-selling starter at both concepts. For casual-dining chain Black-eyed Pea, placing slow-cooked pot roast in a wrap with roasted corn, black beans, tomatoes, Jack cheese and chipotle sauce proved a smooth transition as well. “A 12- or 20-year-old might never order pot roast as an entrée, but if you put it in wrap form, they may give it a try,” says Chief Operating Officer Darryl Shoemake.

Soup & Sandwich It’s a dynamic duo: Nearly every culture offers its own take on these lunchtime best sellers so it’s no surprise that soups and sandwiches are great vehicles for ethnic flavors. At Philadelphia-based Aramark Corp., variations such as Cuban Beef Stew and Mexican tortas help fight menu fatigue among customers who dine at the contractor’s business, healthcare and university dining facilities multiple times per week. A promotion featuring global spins on soups and stews, including Mediterranean Chicken Stew and Mexican Pork Chili Verde served in fresh-baked bread bowls was inspired by the idea of one-pot dishes with a twist, says Director of Culinary Development Francesco Esposito. For the tortas, Latin ingredients such as ancho chiles, garlic, lime juice and orange juice spice up marinades for thinly sliced skirt steak and pork. The sandwiches’ round, sweet buns are made from 12-inch, proof-and-bake sub rolls that are halved, reshaped, brushed with egg wash and sprinkled with sugar.

Mac & Cheese Dressed-up macaroni and cheese finds its way onto even the most upscale menus, so taking the all-American standard on a global tour seems a natural progression. In New York City, two recently opened eateries with menus dedicated to all manner of mac and cheese show how it’s done, from Supermac’s Greek-tinged version with spinach, kalamata olives, red onions and goat cheese, to S’MAC’s Indian adaptation flavored with cumin, coriander, turmeric, ginger and cilantro. “When we opened this restaurant, we were targeting a very broad market, so we’ve got everything from the basics to global variations,” says Sarita Ekya, co-owner of S’MAC, where all cheese sauces, roasted vegetables and other ingredients are prepared daily. To order, cooked elbow macaroni is heated in sauté pans with vegetables and spices. The savory blends are transferred to cast-iron skillets, topped with breadcrumbs and shredded cheese, and finished under a broiler.

• Masala Mac

Meatloaf It’s hard to beat the value proposition—and comfort-food cachet—of meatloaf. Black-eyed Pea restaurants bank on its appeal in two new adaptations meant to broaden the recipe’s audience. Jalapeño Meatloaf is studded with fresh chiles and blanketed in smoky-sweet gravy, while Mom’s Meatloaf Lasagna layers ricotta cheese-stuffed noodles with house-made meatloaf and marinara sauce, all topped with shaved Parmesan cheese. At Poggio in Sausalito, Calif., Executive Chef Peter McNee’s Italian meatloaf, called polpettone, blends ground pork and beef with leeks, onions, garlic and rustic Italian bread called pagnotta. “Meatloaf is not about taking a culinary journey; it’s about bringing you back to a time that was a lot simpler,” he says.

Bread Pudding Bread pudding makes such a sweet, simple finish for meals, it’s no wonder the old-school dessert is making a comeback on menus across dining segments. “People like to eat foods that make them feel good,” says Jody Adams, chef-owner of high-end restaurant Rialto in Boston. “Bread pudding takes people back to a time when they were safe and comfortable.” Her Italian approach enlivens the old-school recipe by using panettone, a sweet Italian holiday bread studded with candied fruits, raisins and nuts. The house-made loaves (which can be baked ahead and frozen) are sliced, soaked in a custard of heavy cream, sugar, egg yolks and Marsala wine, and baked in hot-water baths. Bittersweet chocolate-and-cardamom sauce, Marsala whipped cream and house-made orange jam accompany the rich dessert.

Fried Chicken
Most diners are attracted to familiar, easy-to-eat menu choices, and they love fried foods, but they don’t want the same meat-and-potatoes fare they can have at home, says Debra Sharpe, owner of Cru Cafe and Wine Bar in Chicago. Enter chicken croquettes, a Latin-inflected version of fried chicken without the bones many diners prefer to avoid. Chopped white meat is spiked with jalapeños, garlic, cilantro and cayenne, then coated in egg, flour and seasoned breadcrumbs before deep-frying. “People like simple food, but they think they want something more imaginative, so they like a little twist. It gives them a sense of being adventurous,” says Sharpe, who adds extra spice to the starter with sweet-chile dipping sauce.