The Cheesecake Factory Debuts New Menu Items

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The Cheesecake Factory, known worldwide for their large portions and delicious cheesecake in more than 30 flavors, has recently added new dishes to their extensive menu.

“It’s hard to believe that with our existing menu of over 250 items we are still adding new dishes,” said Chef Donald Moore, Chief Culinary Officer at The Cheesecake Factory. Every item on The Cheesecake Factory menu, including their delicious breads, is made from scratch daily.

Recently, The Cheesecake Factory at The Grove invited us to check out their new fall dishes as well as a few menu favorites.

 

We started the evening off enjoying delicious cocktails including a Red Raspberry with raspberry infused Tito’s Vodka, agave, lemon sour and prosecco; a refreshing guava daiquiri with Bacardi lime, guava, and pineapple; a citrus mojito with Cruzan Citrus and Don Q Cristal Rums, mint and lime and a Whisky and Ginger with Monkey Shoulder Whisky, lime, ginger and honey.

Several appetizer stations displayed on the pretty al fresco patio included hummus with warm pita chips, Skinnylicious Asian chicken lettuce wrap tacos with carrots, rice noodles and a spicy peanut cashew sauce; fried macaroni and cheese balls with marinara sauce and a prosciutto and arugula flatbread pizza.

We also tasted a lovely colorful beet and avocado salad with a honey yogurt sauce, avocado toast with marinated tomatoes, radish and red onion and a tasty vegan Cobb salad with asparagus, green beans, beets, avocado, quinoa, faro and almonds.

We loved the new Impossible Burger featuring a plant based no meat burger as well as the crispy fried chicken sandwich.

branzino

Specialties included original menu favorites Cajun Jambalaya Pasta with shrimp and chicken and chicken madeira with asparagus and mashed potatoes. Our two favorite new items were the grilled branzino with Mediterranean salsa served with fresh vegetables and the brick chicken with golden crispy potatoes and sautéed onions and peppers. We ended our large delicious menu tasting with a choice of more than 30 mouth-watering cheesecakes.

The Cheesecake Factory has several locations throughout Los Angeles including the one at The Grove at 189 The Grove Drive.

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Shaena Engle
Shaena Engle is a food, lifestyle and travel writer for a variety of publications, including the Los Angeles Times, Pasadena magazine, AOL, The Daily Meal, The San Diego Union Tribune and PokerPro magazine. She has interviewed top chefs including Lidia Bastianich, Michael Chiarello, Hubert Keller, Jean-Georges Vongerichten, Jose Andres, and many others. She has authored three books, The Cheap Bastard’s Guide to Las Vegas (Globe Pequot Press), The Best Places to Kiss in Southern California (Beginning Press, a romantic travel guide) and Silver Linings: Triumphs of The Chronically Ill and Physically Challenged (Prometheus Books).  She is also an amateur magician and often writes on gambling, poker and magical happenings.  She also is a freelance consultant on restaurant, food, travel and hospitality public relations and marketing efforts.

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