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    Newk’s Eatery Launches French Dip Au Jus for Limited Time

  • Industry News October 4, 2018

    Newk’s Eatery announced the launch of its version of the French Dip Au Jus, now available for a limited-time through December.

    “I was intrigued by a century-old battle between two LA restaurants claiming to have created the ‘original’ French Dip,” says Chris ‘Newk’ Newcomb, CEO and founder of Newk’s Eatery. “One day, I had both sandwiches shipped to Jackson for a taste-test. I decided neither was good enough for Newk’s. My unique recipe, with tender, juicy roast beef, onions caramelized in-house, melted Ammerlander Swiss cheese, warm dip of savory au jus, and spicy creole mustard, is what sets Newk’s sandwich on a level above the rest.”

    This season for a limited time, Newk’s also introduces:

    • Grilled Steak & Portabella Pizza
    • Flame-grilled petite tenderloin steak, grilled portabella mushrooms, caramelized onions, mozzarella cheese and rich vine-ripened tomato sauce, topped with Gorgonzola cheese
    • Italian Chopped Salad
    • Genoa salami and julienned ham, pimientos, Garbanzo beans, sliced pepperoncinis, shredded provolone and chopped basil
    • Zesty Garbanzo Bean Salad
    • With lemon and feta, available as a side with any sandwich
    • Dozen-Layer Pumpkin Spice Cake
    • Made fresh everyday from Newk’s own bakery

    The centerpiece of the Newk’s dining room is The Roundtable – which offers a generous selection of free premium garnishes, including imported pepperoncini, Torinesi-style breadsticks, grated Parmesan, house-made croutons, bread & butter pickles, along with seasonal features like toasted garbanzo beans. Known for its collectible 32 oz. cup, Newk’s also features an Iced Tea Bar with fresh-brewed Rainforest Alliance Certified iced teas: unsweet, sweet, sweetened with Splenda and a seasonal brew – now a Raspberry Iced Tea, which features a high-grown Kenyan black tea blended with real berries and black currents, balanced with rosehips and hibiscus flowers.

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.