Flavor Trends, Strategies and Solutions for Menu Development

By Flavor & The Menu
May 5, 2020

Steve Madonna photo

Steve Madonna

Small adjustments and strategic tinkering can make classics exciting while keeping them in the comfort zone. Of course, that engineering requires culinary ingenuity and brand focus to make the newer model better than the original. Bar Louie, an American gastrobar, took on the chicken Parmesan sandwich, dialing up flavor and adding more texture, in its limited-time offering (LTO) called the Chicken Parm Provolone Sandwich.

Toasted brioche houses a buttermilk fried chicken breast, fried provolone, spicy marinara, Parmesan and an herb cheese schmear. “We change the experience with the background spiciness from harissa in the marinara and the textural additions from the crispy chicken and fried cheese,” says Steve Madonna, Senior VP of Culinary. “The herb cheese gives an extra bit of creaminess and herbal notes.” The Chicken Parm Provolone Sandwich performed so well as an LTO that Bar Louie added it to the main menu.

About The Author