Some Dishes Are Having a Moment Right Now

... And I'm Here For It!

One of my favorite things about launching a new menu is watching what guests fall in love with.

Sometimes it's exactly what I expect. Other times, a dish quietly sits on the menu for months, or even years, before suddenly finding its audience.

Recently, we revamped our menu at Johnny D's, combining our brunch favorites, lunch features, and guest favorites into one streamlined menu. We expanded sections, featured larger photos, and made it easier for guests to navigate.

And something interesting happened. A handful of dishes that have been part of our story for quite some time suddenly started taking off.

It reminded me of something I learned years ago in culinary school: menu design is a science. Guests naturally look in certain places first; Placement, Photography, and Presentation all matter.

But while those things may help a guest discover a dish, the food itself is what keeps them coming back. Here are a few dishes that have been having a moment lately and honestly, I'm here for it.

Creole Skillet

If there is one dish that has absolutely exploded since the new menu launch, it's the Creole Skillet.

This skillet starts with shrimp, hot Italian sausage, onions, peppers, tomatoes, and Seafood Seasoning sizzling together on the grill before being scrambled with eggs, topped with shredded cheese and served over our home fries. Then, we drizzle our house made Cajun Remoulade ove top.

Every bite delivers something different. The sweetness of the shrimp, the spice of the sausage, the richness of the potatoes, and the brightness of the vegetables all come together in a way that keeps you reaching for the next bite.

What's funny is this dish isn't new. The Creole Skillet joined our menu nearly two years ago and quietly built a following. However, after moving to a more prominent position on our menu, it has become one of our top sellers almost overnight. On some mornings, it feels like every other table is ordering one.

Chef's Note: The Creole Skillet was born from two of our longtime guest favorites, the Crab & Shrimp Omelet and the Jambalaya Omelet. I loved the seafood-forward flavors of one and the bold Creole-inspired flavors of the other, and wondered what would happen if they met somewhere in the middle. The result was this skillet: hearty, flavorful, and packed with flavor. Sometimes the best dishes aren't created from scratch, they're created by building on the things guests already love.

Tuscan Omelet

The Tuscan Omelet may be one of the most underrated dishes we've ever created.

Prepared with spinach, caramelized onions, and gouda cheese, then seasoned with my all purpose seasoning. When ready, the omelet is then topped with roasted tomatoes seasoned with my Maple Mustard Seasoning, finished with parmesan cheese and a sprinkle of smoked sea salt.

The flavor profile is beautifully balanced. The spinach and caramelized onions provide earthiness and sweetness, while the roasted tomatoes bring a bright acidity that wakes up the palate. Finishing with the smokey sea salt, triggering another bite.

Chef's Note: I wanted to create something that felt different from the typical omelet lineup. The ingredients themselves aren't revolutionary, however, the presentation and flavor combinations create an experience that stays with people long after breakfast is over.

PS... Vegetarians, this one was made with you in mind.

Huevos Rancheros

This dish is fun. And I think guests are responding to that.

Two lightly grilled tortillas are layered with guacamole, a honey habanero-seasoned corn and black bean medley, pickled onions, two eggs, feta cheese, scallions, chipotle sauce, smoked sea salt, and chili oil.

The result is colorful, vibrant, and packed with texture. Creamy, crunchy, spicy, smoky, tangy, it's all there.

Chef's Note: One of the things I love most about this dish is that there is no wrong way to eat it. Fork and knife? Great. Fold it up like a taco and dive in? Even better.

It's playful, flavorful, and one of the most exciting dishes on the menu.

Smokey Maple Benedict

The Smokey Maple Benedict was inspired by a simple idea:

What if a BLT became a Benedict?

Built on a toasted English muffin, this dish layers fresh spinach, bacon, roasted tomatoes seasoned with Maple Mustard Seasoning, pickled onions, poached eggs, hollandaise, and smoked sea salt.

The colors alone make this dish beautiful. But it's the flavor combination that keeps people coming back. The salty bacon, earthy spinach, sweet roasted tomatoes, tangy pickled onions, creamy hollandaise, and finishing touch of smoked sea salt create a Benedict that feels familiar yet completely unique.

Chef's Note: I think the smoked sea salt is the secret here. Hollandaise can sometimes dominate a dish, but the salt shows up at the very end of each bite and reminds you that all of the other flavors are still there.

Crispy Chicken Ranch Salad

The Crispy Chicken Ranch Salad proves that a salad doesn't have to be boring. Crispy chicken tenders, romaine lettuce, cucumbers, roasted tomatoes seasoned with Sweet & Spicy Seasoning, bacon, pickled onions, parmesan cheese, oregano, house-made ranch, and a drizzle of hot honey come together in a way that feels both comforting and fresh.

The contrast between the crispy chicken and cool vegetables, combined with the sweet heat from the hot honey and the acidity from the tomatoes, creates a salad that eats like a meal.

Chef's Note: This dish showcases one of my favorite flavor combinations: sweet, savory, and just a little bit spicy. It's the kind of salad that even people who don't usually order salads end up loving.

Why These Dishes Matter

What makes me happiest isn't that these dishes are selling, It's that guests are discovering them. Watching guests find new favorites reminds me that great dishes don't always make an immediate impression. Sometimes they just need the right opportunity to shine. Menus are funny that way. And right now, these dishes are definitely having a moment. I couldn't be happier to see them getting the attention they deserve.

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Thank you for taking a few minutes to read along and share in the stories behind these dishes. Whether you're a longtime regular or planning your first visit, I hope you'll stop in soon and see what all the excitement is about. From my kitchen to your table, I can't wait to welcome you.

-Chef Jamie