In Denver, the Native American fast-casual chain Tocabe is doing a summer special with braised rabbit on weekends in August. Available at the two brick-and-mortar locations, the rabbit is rubbed with elderberry, sumac and house-ground dried sweet corn, then braised in corn stock, New Mexican red chiles and fresh sage leaves.
Starting at $11.85 for a rabbit “Indian taco” on frybread or grilled bannock bread, guests can also have the meat shredded on a grain bowl with wild rice or red quinoa and wheat berries, topped with sweet corn salsa or zucchini and squash salsa.
At Tender Greens
At Los Angeles-based Tender Greens, with 24 units, pasta is made in house at each unit every Wednesday night. How local restaurant chefs prepare it varies. In this case at Tender Greens Hollywood, hand-made bucatini was made with Pachamama Farms pork ragu with baby kale and shaved manchego. Generally the pasta specials are $12 to $14, depending on ingredients.
At Little Beet
At the six-unit Little Beet, based in New York and operated by Aurify Brands, yuzu-marinated salmon is served on spirulina-flecked brown rice with grilled avocado, bok choy, carrot and pickled ginger in the Yuzu Poke Bowl (left), priced at about $12.50.
Guests also can build their own plate (right) with grilled tamari-marinated salmon with roasted mushrooms, beet-and-lentil salad and salsa verde over mixed greens for about $13.
At a Honeygrow location in Boston, Maine lobster is served in a lobster-tomato broth with fennel, cherry tomatoes, bell peppers, red onions, peas and herbed bread crumbs over freshly made egg white noodles for roughly $17, depending on how the dish is customized. This is a regional dish only available at one location.
At the eight-unit Slapfish, the Clobster grilled cheese (left) has fresh crab and lobster. And there’s a Surf-and-turf burger (right) with a beef patty topped with lobster, caramelized onion and cheese. Each one is about $15.