News

California Pizza Kitchen delivers all the hits on its summer discs

April 26, 2017

California Pizza Kitchen has created a slew of warm weathers offerings in line with current cultural trends to eat for a longer, healthier life.

"Our new menu additions feature summer-fresh ingredients like strawberries and watermelon that we're using in playful ways in salads, desserts and hand-crafted cocktails," Senior Vice President of Culinary Innovation Brian Sullivan said in a company press release. "We're also introducing two nutritious and energizing Power Bowls, inspired by the flavors of Vietnam and the Southwest, that are packed with super grains, fresh vegetables and bright vinaigrettes. Under 650 calories each, our Power Bowls make for delicious and filling better-for-you options that are packed full of flavor."

Additions include a Banh Mi Bowl with quinoa and grilled chicken, as well as a Santa Fe Bowl with farro and chicken, lemongrass chicken over bok choy and a California Fields Salad with watermelon, strawberries, field greens, champagne vinaigrette, feta and California pistachios and strawberry shortcake. 

Meanwhile, joining the menu permanently at the restaurant are carne asada pizza, wild mushroom strozzapreti: rolled pasta noodles with mushrooms, charred shishito peppers and a bevy of beverages, with and without booze. 

"At CPK, we are constantly innovating and updating our menu to reflect feedback from our guests. Our newest permanent food and beverage items highlight a few of our fan favorites from past seasonal menus," Sullivan said.