Bruxie, an Orange County-based waffle sandwich fast-casual chain is now serving a taco for the first time ever at its seven U.S. locations. The new Southern Fried Chicken Taco features chicken tenders seasoned with gunpowder spice (a proprietary Indian and Middle Eastern spice blend), corn salsa, Southern chow-chow and barbecue ranch sauce — all on two corn tortillas with cheese melted between them. The chow-chow, a type of relish popular in the Southeast, is made by soaking shredded cabbage and diced tomatillos, red peppers and onions in hot sauce for six hours, then pickling the vegetables in apple cider vinegar with garlic and spices for at least 24 hours, according to Bruxie founder and chef Kelly Mullarney.

Availability: Through March

Price: $7.95 at Orange County locations; $8.50 in Santa Monica, Calif.; $8.95 in Las Vegas

The new dinner menu at Café Robey in Chicago includes seasonal comfort food and approachable “fixings” such as this broccolini dish. The vegetable is blanched and then char-roasted in pan. It’s served with a five-minute soft-boiled egg, togarashi, miso and a basil custard sauce.

Availability: Indefinitely (but the broccolini will be replaced with asparagus in April)

Price: $8

PHD Terrace at Dream Midtown, a New York City rooftop lounge, is offering a blood orange variety of its Mega Moscow Mule cocktail for the spring. The massive 164-ounce beverage, perfect for Instagrammers and intended for up to eight people, is crafted with one full bottle of vodka, house-made blood orange purée, ginger beer and lime mixer. It’s garnished with mint, edible glitter, cinnamon sticks and citrus slices. It also comes with rock candy and an oversized white chocolate ball covered in booze-infused gummy bears. Drinks of extreme proportions are not new to the Manhattan spot, where a 20-pound spiked hot cocoa was served earlier this year.

Availability: Through spring

Price: $225

Dame Collective in Portland, Ore., recently launched chef residencies with two new concepts: Estes, open Sunday through Wednesday, and Pasture, open Thursday through Saturday. The latter restaurant offers a Cascadian, or northwestern American, menu that champions local agriculture and ethical animal husbandry. One dish is chicken with celeriac purée — a deboned breast and thigh rendered on its skin and served with a purée made from celeriac scraps. The purée is topped with celery ribbons shocked in water and pickled mustard seeds.

Most recently chefs at Farm Spirit, Pasture co-chefs, co-butchers and co-owners Kei Ohdera and John Schaible first met while working alongside Dan Barber at his Tarrytown, N.Y., restaurant Blue Hill at Stone Barns. The chefs want to raise awareness of the flavor and quality that comes from regenerative animal farming through their cooking at Pasture.

Availability: No specified end date

Price: $27

The Dessert Graffiti, a signature dessert at The Bazaar by José Andrés in Los Angeles, takes on new forms throughout the year as the restaurant supports different local non-profit organizations. In its first partnership with the Wyland Foundation, the latest edition is a playful tableau of aquatic life in the Pacific Ocean: a vanilla and caramel mousse cake “shark” with brown butter; mango passion fruit mousse cake “turtles”;  yogurt sponge cake “jellyfish” with milk bavarois and guava gelée; “lobster and oyster” macarons with vanilla ganache and clementine jam; “sea shell” financiers; clementine pâte de fruit; pink peppercorn and cherry orange “pearl” bon-bons; chocolate namelaka “seashells” with blueberry purée inside (not pictured); and coconut foam.

This multi-part dessert is created tableside by a pastry chef who explains each item and raises awareness of the Wyland Foundation’s mission to protect and preserve the world’s oceans, waterways and marine life. Additionally, $5 from each board sold will be donated to the non-profit organization.

Availability: Through April

Price: $85