There are times when the appetizers on the menu of a casual restaurant are the dishes that are the most difficult to resist. A table that is laden with plates of mozzarella sticks, potato skins, nachos, chicken fingers, and maybe roasted Brussels sprouts (to pretend that you had some vegetables), which are collectively consumed by all of the individuals present at the table, is an absolute delight.
TGI Fridays is the first restaurant that should spring to mind when you think of the most excellent restaurants that can provide a meal like that. In the 1970s, it is often attributed to being the inventor of loaded potato skins, which are potato halves crisped up and most of the pulp removed, followed by the filling of cheese and bacon. However, similar to the origin of Buffalo wings, the source of potato skins is a contentious issue.
Two contemporaries of TGI Fridays, namely The Prime Rib in Washington, District of Columbia, and R.J. Grunts in Chicago, have staked their claim to the origin of potato skins.
Most of us connect loaded potato skins with TGI Fridays because they have been a mainstay on the chain’s menu for decades, whereas other appetizers have come and gone over that time. This is true regardless of where loaded potato skins originated.
Although TGI Fridays has recently announced that they will be introducing new appetizers to their restaurant, you can be confident that their well-known loaded potato skins will not be relocated.
TGI Fridays often changes its menu to remain competitive in the face of competition from other casual dining establishments such as Applebee’s and Olive Garden. The most recent update to its menu includes the addition of bolder flavors that are in high demand.
In addition to the traditional appetizers such as potato skins and wings, it will also offer a variety of reimagined appetizers, such as a seasoned Margarita Shrimp Cocktail that is tossed with diced avocado, flavorful pico de gallo, and chopped fresh mango and served with tortilla chips; Truffle Tot-chaos that are topped with truffle aioli, Parmesan-Romano, and parsley, and come with a side of dipping sauce; and Loaded Pablano Queso that is topped with fresh pico de gallo, mixed cheeses, and house-made guacamole, and is served with tortilla chips.
The menu has been updated to include fresh salads as well as a new Chicken Al Pastor Bowl. The inclusion of the non-alcoholic craft beer produced by Athletic Brewing Company on the restaurant’s menu signifies the establishment’s participation in the current trend of avoiding alcohol.
With these new products, it seems that the restaurant is making an effort to stay up with the shifting preferences of its customers while at the same time ensuring that it does not “fix what ain’t broke” in order to achieve the goal of maintaining the satisfaction of its long-term patrons.