Crave’s new menu is ‘all about choice’

By Rosemary McCoy

Crave American Kitchen & Sushi Bar’s latest menu is capitalizing on the restaurant trend of customization.

A new “build-your-own-bowl” section allows diners to choose from a couscous-quinoa blend, lime basmati rice or vegetable fried rice and then top that with hoisin-glazed salmon, chipotle chicken, blackened ahi tuna or stir-fry vegetables.

“It’s a very popular trend now for customers to customize their dish,” said Zach Sussman, vice president of marketing for Twin Cities-based Kaskaid Hospitality, which operates Crave in the Hilton Garden Inn Downtown.

The create-your-own meal expands to surf-and-turf options, too, Sussman said. Diners can add grilled shrimp, Norwegian salmon or sautéed scallops to their steaks.

“It’s all about choice,” he said.

Other new menu items include a “firecracker” shrimp appetizer, a grilled shrimp and charred watermelon salad and a miso-glazed salmon served with vegetables sautéed in sesame oil and ginger.

Charred watermelon salad

A new Chilean sea bass dish is a “great seller,” Sussman said. It’s pan-seared and served on a creamy sweet pea risotto, with roasted wild mushrooms and a miso butter sauce.

Tropical poke bowl

Crave also created two poke bowls, which feature ahi tuna as the star.

“Poke bowls are a trending culinary thing. People love them,” Sussman said. “We have two very fresh options.”

The traditional version features the raw fish tossed with ginger, sesame and soy poke sauce on a bed of sushi rice and spring greens and topped with avocado, chili oil, green onion and sesame seeds. The tropical version mixes the ahi tuna with mango and avocado in a ginger-honey soy. It’s served over sushi rice and spring greens and topped with seaweed salad and pickled vegetables.

Seasonal flavors spill over into the cocktail menu, too. New drinks include a raspberry ginger gimlet and an “angry dragon” martini with “vibrant colors that’s a great summer sipper,” Sussman said.

The restaurant also updated its dinnerware to showcase the food, he said.

“It’s not just meat and potatoes on a plate. It’s really a ‘wow’ experience that you’re only going to get at Crave.”

The summer flavors on the menu will be around until October.

Chilean sea bass

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Crave’s new menu is ‘all about choice’

Crave American Kitchen & Sushi Bar’s latest menu is capitalizing on the restaurant trend of customization.

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