A POPULAR Italian restaurant chain and Olive Garden rival with over 50 locations across the US has officially rolled out its revamped menu with premium offerings.
Diners can now try five new dishes at Maggiano’s – but they don’t have to break the bank to enjoy a high-quality meal.
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Maggiano’s Little Italy, a beloved Italian-American chain serving up classic and contemporary recipes, is on a mission to deliver indulgent meals to diners “without the fine-dining price tag.”
The restaurant has whipped up a selection of five new signature dishes crafted using premium ingredients, according to a press release.
Maggiano’s is pulling out the big guns to compete with rival Olive Garden, incorporating fine ingredients such as aged Pecorino Romano imported from Italy and Wagyu Beef from Snake River Farms, a renowned purveyor of world-class meats.
The new menu, led by award-winning Chef Anthony Amoroso and Maggiano’s team of executive chefs, reflects the company’s mission to “make high-quality, Italian-American cuisine accessible to epicurious diners nationwide.”
“This isn’t just an upgrade – it’s a transformation,” said Amoroso, vice president of innovation and growth.
“We’ve taken the most beloved Italian-American dishes and refined every detail, from hand-breading a juicier, more flavorful Chicken Parmesan to enriching our Alfredo Sauce with the depth of imported Pecorino Romano and aged Parmesan.
“These are the best versions of these classics, crafted with premium ingredients and elevated techniques that you’d typically find in a fine dining setting.”
FIVE FRESH FEATURES
Diners can look forward to tasting a lineup of five new dishes starting at just $24.
One of the featured dishes is “The Grand” Chicken Parmesan. This hand-breaded chicken dish, also available with veal, is topped with fresh mozzarella and basil, served with Maggiano’s signature Rigatoni Marinara.
Another notable addition to the Maggiano’s menu is the Wagyu Beef Stuffed Shells.
This delectable dish features pasta shells filled with a blend of Wagyu beef in ricotta, topped with a spicy tomato cream sauce, freshly grated parmesan, and whipped ricotta.
Foodies can also get a taste of the premium Wagyu Beef from Snake River Farms in the chain’s Wagyu Beef Meatballs, available for order as an appetizer or entree.
The meatballs are made fresh daily at Maggiano’s using a 50-50 blend of Wagyu and high-quality beef.
The new menu launch also features “The Finest” Fettuccine Alfredo, curated with Pecorino Romano, Parmigiano, roasted garlic, and fresh rosemary.
The last dish topping off Maggiano’s upgraded menu is the lasagna.
It is made with 30 layers of fresh pasta, house-made Bolognese, and creamy ricotta cheese.
Maggiano’s New Dishes
- “The Grand” Chicken Parmesan ($26) – A larger reinvention of its predecessor, Maggiano’s new “The Grand” Chicken Parmesan features a succulent, hand-breaded chicken breast topped with fresh mozzarella, fragrant basil, and freshly grated parmesan. It’s served alongside Maggiano’s signature Rigatoni Marinara for the ultimate experience.
- Wagyu Beef Meatballs ($24) – A refined take on a time-honored favorite. Made fresh in-house daily with an expert blend of 50 percent premium Wagyu beef from Snake River Farms – renowned as the pioneers of American Wagyu – and 50 percent high-quality ground beef, these meatballs boast an exceptionally rich, savory flavor with an irresistibly tender texture. Available as a standout appetizer or served atop Maggiano’s classic Spaghetti for an indulgent entrée.
- Wagyu Beef Stuffed Shells ($28.50) – A long-awaited return, now with a decadent twist. Tender pasta shells are generously filled with a blend of Wagyu beef and rich ricotta, then finished with a bold, spicy tomato cream sauce, freshly grated parmesan, fresh basil, and whipped ricotta.
- Lasagna ($24) – An impressive 30-layer masterpiece featuring delicate sheets of pasta layered with creamy ricotta and Maggiano’s house-made Bolognese sauce for a rich, nostalgic flavor that feels both familiar and exceptional.
- “The Finest” Fettuccine Alfredo ($26.50) – A refined take on a beloved classic, featuring an irresistibly smooth Alfredo sauce infused with roasted garlic, fresh rosemary, and a blend of imported Italian cheeses. Pecorino Romano, crafted from sheep’s milk and aged for five months, lends a bold, salty tang with hints of earthiness and nuttiness, while Parmigiano, aged for at least 12 months, imparts a deep umami complexity. This luxurious dish is now available with Maggiano’s Parmesan-Crusted Chicken or Jumbo Shrimp.
Source: Maggiano’s
“These new menu offerings present a fresh take on Italian-American cuisine, blending tradition with contemporary craftsmanship to bring bold, unforgettable flavors to our guests across the country – an experience that is uniquely Maggiano’s,” said Dominique Bertolone, president of Maggiano’s.
“By incorporating the highest quality ingredients – like Wagyu beef and aged, imported Italian cheese – we’re proving that high-end dining doesn’t have to be out of reach.”
Diners looking to indulge in a high-quality yet affordable Italian meal can head over to Maggiano’s, where the five new dishes are now available nationwide.
By incorporating the highest quality ingredients – like Wagyu beef and aged, imported Italian cheese – we’re proving that high-end dining doesn’t have to be out of reach.”
Dominique Bertolone
The “standout” dishes are a permanent addition to the chain’s menu, a Maggiano’s spokesperson confirmed to The U.S. Sun.
Maggiano’s is owned and operated by Brinker International, the parent company of Chili’s Grill & Bar.
Brinker owns or franchises over 1,600 restaurants across 29 countries and two territories.
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