Maggiano’s menu innovation takes nonna’s casa to an elevated dining experience

While Maggiano’s history will always be tied to the Windy City, the warm, welcoming hospitality of nonna’s casa is more than abundant portion sizes and family style eating. As the brand welcomes Michelin-starred Chef Anthony Amoroso to the culinary innovation team, the Brinker restaurant brand takes a bold step that few others would dare to attempt. As seen with its menu innovations, an elevated dining experience welcomes all to the table, and the flavors tell a story beyond the plate.

Many people are familiar with Maggiano’s. Whether it is a large group gathering or a quiet dinner with someone special, the classic Italian fare fills not only the stomach but also feeds the soul. Even those people who might not understand the difference between Sunday gravy from just another tomato sauce appreciate the robust flavors in the restaurant’s iconic dishes.

In today’s competitive dining space, restaurants appreciate they need to innovate, captivate, and otherwise entice dinners to choose to sit at their table. The lure of a well-priced meal or a birthday bonus no longer resonates with the guest. They want the memory of that dinner to be captured in their memory and shared for the world to see.

As part of Dominique Bertolone, President of Maggiano’s, new leadership plan, the restaurant brand welcomed Michelin-starred Chef Anthony Amoroso as its first-ever Vice President of Innovation and Growth. The pair previously worked together and they both appreciate that impeccable food delivers on both flavor and showmanship. It is not necessarily dinner and a show, but the dishes are definitely wow moment on the table.

Bertolone commented, “Chef Amoroso’s Michelin distinction is more than just an accolade – it embodies his extraordinary creativity, meticulous precision, and unwavering passion for culinary excellence. With his leadership, we’re poised to push the boundaries of flavor and innovation, delivering a dining experience unlike any other that will delight and inspire our guests.”

Those superlative descriptions can be seen in each and every new menu item. Once guests get their first taste of the new dishes, they will appreciate the truth in Bertolone’s words.

What are the new Maggiano’s menu innovations?

The new Maggiano’s menu innovations hit all the courses. In total, there are nine new dishes. They are Antipasto Board, Truffle and Honey Whipped Ricotta, Mozzarella alla Caprese, Chef’s Signature Caesar, Our “Riserva” Veal Parmesan, Rigatoni alla Vodka, Chicken Saltimbocca, Fettucine Bolognese, and Dessert Trio Platter.

The dishes are Maggiano’s interpretation of modern Italian-American fare, but it is more than just another take on a familiar flavor. It is the little details that make these recipes resonate with every diner.

For example, a Caesar salad can be found on a myriad of restaurant menus.  As many people appreciate, not all salads are created equal.

During a special event with Chef Amoroso, Bertotone, and the Maggiano’s culinary team, they took the time to show and explain how this starter is more than a plate of well-dressed greens. In addition to the anchovy infused dressing, it is the croutons that are the little treats that turns a simple salad into an elevated experience. Transforming the brand’s bread into golden, crispy treasures on the plate, that choice is vital to Maggiano’s new direction. Guests might not immediately visually notice the difference, but they will taste it.

The same can be said for the Rigatoni alla Vodka. The chefs finish the vodka sauce with a plentiful amount of butter, and it makes for a luscious texture. While each pasta piece is kissed with that beautiful sauce, it is wise to take a piece of bread to absorb any last drop.

While those two dishes offer subtly, the Our “Riserva” Veal Parmesan is a showstopper. Similar to how the Smoked Old Fashion has all eyes in the restaurant following that tempting aroma, this dish brings old world showmanship to dinner. For diners who remember the sophisticated approach of tableside service, this larger than life veal chop has everyone salivating.

The 14oz bone-in, free range, responsibly sourced veal chop will feed the table. Presented and cut tableside, it turns a dinner into a moment. From the perfectly crisp breading to the slightly melted mozzarella, the fresh marinara adds a brightness to balance the richness of the dish. Nonna might not have made this dish for Sunday Supper, but many people would wish that she had.

Overall, these new menu additions prove that Maggiano’s is moving in a new direction. The new leadership appreciates that dinner out is more than just another meal. Guests want flare, even some pageantry, with that service. In the highly competitive restaurant world, the brands who can captivate guests’ with something unique and memorable will have them craving another meal.

The new Maggiano menu innovations join other menu changes including a Master Sommelier Selection and cocktail innovations.

Maggiano’s has 50 restaurants across the U.S. More information on locations, menus, and operating hours can be found on its website.