Rosso, Hotel Sorella, West Plaza
Poptails (frozen cocktail flavours on sticks)
Available: Until Labor Day
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Executive chef Charles d’Ablaing, who joined Rosso in mid-February after four years with Chaz on the Plaza Restaurant & Lounge at the Raphael Hotel, introduced the poptail in May. Sales have recently surged with outside temperatures.
D’Ablaing shares the recipe for Blueberry Limoncello and will post new recipes for new flavors on Hotel Sorella’s Facebook page.
3 ounces Limoncello liqueur
4 ounces blueberry puree
1/4 cup sugar
1 ounce lemon juice
3 ounces vodka
1 teaspoon lemon balm, chopped
Mix ingredients in shaker, pour into popsicle mold and freeze for four hours.
Egg White Grill with a breakfast-portion grilled chicken breast, freshly grilled egg whites and American cheese on a toasted, multigrain English muffin (300 calories).
Chick-fil-A has seen a 60 percent increase in sales of breakfast items in the last five years, but this is the first new breakfast entree since 2010.
It also increased the size of its Greek Yogurt Parfait from 3.5 ounces to 5.5 ounces for $2.95 and added a Sweet & Spicy Sriracha dipping sauce and three “new and improved” sauce flavors — Smokehouse BBQ, Garlic & Herb Ranch, and Zesty Buffalo.
But fans in some markets are not happy that the chain also phased out its spicy chicken biscuit; it is still available locally.
S’mores Dessert Dip: melted marshmallow and chocolate with graham cracker pieces to dip. It is the company’s first sharable dessert and serves up to four people.
Available: Aug. 28
Funnel Cake Sundae: a warm funnel cake topped with powdered sugar and a scoop of freshly churned vanilla frozen custard and strawberry topping.
Available: Until Aug. 31