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Say Cheese (cake): The Cheesecake Factory Unveils New Menu

For the past eight years of his 16-year tenure at The Cheesecake Factory, Chief Culinary Officer Donald Moore has led a research and development team that crafts new dishes for the chain’s hundreds of restaurants, including the one in The Forum Shops at Caesars Palace. “We’re just trying to deliver memorable food,” Moore says.

Moore and his team are tasked to keep the menu fresh at the chain’s 199 U.S. restaurants and 21 international outposts. “There is no better time to be a chef,” he says. “We track the trends to determine what America wants, and then we put our own twist on it.”

“ There is no better time to be a chef. ”
—Donald  Moore

This fall’s new additions include crispy Brussels sprouts roasted and tossed with bacon in a maple- butter glaze; tuna poke; lasagna verde—layered spinach pasta topped with mozzarella, fontina and Parmesan cheeses, and covered with homemade tomato- mushroom and marinara sauces; and pork-belly sliders. “Everybody loves sliders,” Moore says. “These are more upscale: braised pork belly, so succulent and tender.”

Moore has also added cheesy egg and chicken chorizo breakfast tacos (which he says are perfect for the morning after a night on the town) and perhaps his favorite creation—cinnamon-roll pancakes on their weekend brunch menu. “It’s a fun play on a classic. It reminds people of their childhood,” he says of the buttermilk pancakes swirled with cinnamon brown sugar. “It’s over-the-top decadent.”

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