From a small cafe in London that opened in 1971, Hard Rock has grown to become a global brand with 175 Hard Rock locations consisting of 139 cafes, 19 hotels and 9 casinos in 55 countries. The name is synonymous with music, memorabilia, and fun tasty food. And as of April 1st that tasty food is getting a makeover when Hard Rock Cafe unveils a new menu in U.S. and European restaurants. This is the first time the brand has done a complete overhaul of the entire food and drink menu.

To get a preview of the new offerings Hard Rock Cafe invited a small group of select media to a private showcase at their New York’s Times Square location. Featured were the new menu items including bar bites, drinks, appetizers, desserts and entrees.

On hand were Hard Rock executives among them Vice President/ CMO John Galloway, Vice President/ COO Company Cafe Operations Fred Thimm, brand’s Executive Chef Russell Booth, and Worldwide Director of Beverage Cindy Busi.

It did not take long for the warm up act to open the show. Immediately upon entering servers waste no time in offering the savory new bites on the menu. There’s Balsamic Tomato Bruschetta, freshly hand breaded Onion Rings, the Twisted Mac, Chicken & Cheese, the Rockin’ Wings made up of jumbo wings, coated with the signature smoked dry rub, slow roasted and served with blue cheese, carrot and celery sticks; and Nachopallooza made up of Tortilla chips piled high and layered with three bean mix, Monterey Jack and cheddar cheeses, pico de gallo, jalapeños and green onions, finished off with sour cream.

Hard Rock Cafe’s Vice President/ CMO John Galloway with Executive Chef Russell Booth

Galloway, Booth and Busi revealed the process that went into creating the new signature menu and cocktails. Over the course of several months research was done in many of the Hard Rock Cafes worldwide to determine what customers liked and the new developing trends. They then put these items on a testing menu and surveyed customers on their favorites. Our Chef’s Table was the culmination of an intense, rigorous and time consuming process to determine the final menu that will travel the world. Everything has been thoroughly researched, including plates and glassware.

When it comes to drinks there are three cocktails that stand out.

Red Berry Press is perfect for sharing. Made from fresh strawberries, raspberries and lemons pressed together with Svedka Clementine Vodka, lemon-lime soda and lemonade made from scratch. The flavor is constantly changing as the fruit is pressed.

Next was  Air Mexico, a version of the Margarita made with Avion Silver Tequila, Cointreau Orange Liqueur, and Hard Rock’s made-from-scratch Margarita Mix. You get three samplers of flavors (Watermelon, Mango, Cucumber, Blue Curacao, Pomegranate or Wildberry) and then decide on a flavor for the larger glass.

Finally there was the Magical Mystery Mojito, made with cucumber syrup, mint leaves, and lime juice muddled together with Hendricks Gin, St Germaine Elderflower Liqueur and topped with a  splash of Sierra Mist. In addition to the leaves the drink also has a slice of cucumber.

After the light bites, drinks and presentations it was time to open the curtains and let the main acts take the spotlight.  For this special preview Hard Rock set up tables on stage. As Galloway said, “We want you to be part of the show.” A philosophy that goes into making every customer the star of their own Hard Rock experience.

The set up was impressive. At the back of the stage were the signature dishes along with a rack of beef and fresh Norwegian salmon. As the chef mentioned everything on the menu is made in-house, including the ketchup.  The steaks are aged for 28 days.

The opening act was the Grilled Chicken Arugula Salad (baby arugula, grilled chicken, spicy pecans, dried cranberries and fresh oranges tossed in lemon balsamic vinaigrette, topped with crumbled feta cheese) already set at the table.

Then it was time for the headliners of the meal. Servers brought the BBQ Chicken and Ribs Combo and the Smoked Beef Brisket Sandwich (slow-cooked beef brisket topped with hickory barbecue sauce and crispy onions on grilled sourdough bread).

Next to come was a combination of the Cowboy Rib Eye (a USDA choice 28-day aged 16-oz bone-in rib eye steak, grilled to perfection, topped with maître d’ butter and served with Yukon Gold mashed potatoes and seasonal vegetables) and the Grilled Norwegian Salmon, an 8-oz filet, wrapped in cedar paper, grilled tender and drizzled with sweet and spicy barbecue sauce with maître de butter also served with Yukon Gold mashed potatoes and seasonal veggie.

Hard Rock takes great pride in their burgers. And at the Chefs Table we got a preview of three new selections.

The Tango Burger is made of quality Black Angus Premium beef, topped with homemade tangy BBQ sauce, a custom Sloppy Joe mix, melted Jack and American cheese and blue cheese crumbles; all served on a Brioche roll and finished with special horseradish mayo.

The Grilled Vegetable Sandwich has grilled portobello mushrooms, zucchini, yellow squash, roasted red peppers and grilled asparagus, topped with Monterey Jack cheese and balsamic glaze on grilled sourdough with tarragon mayonnaise.

Then there is Fiesta Burger  served on a toasted brioche bun layered with roasted jalapeño salsa, melted Jack cheese, freshly made guacamole, pico de gallo, crisp lettuce and vine-ripened tomato.

Bringing the Chef’s Table to a grandiose climax was dessert as a closing act. Among the treats presented was the Cheesecake, made in-house with a generous helping of Oreo cookies baked in rich and creamy New York style, surrounded by a decadent Oreo cookie crust.

There was also the Fresh Apple Cobbler served warm with vanilla ice cream, topped with walnuts and caramel sauce. And finally the Hot Fudge Brownie made with Ben & Jerry’s vanilla ice cream and hot fudge on a fresh homemade brownie, topped with chopped walnuts, chocolate sprinkles, fresh whipped cream and a cherry.

For an encore Hard Rock Cafe has developed some dessert cocktails.  My personal favorite is the Twist & Shout, made with Guinness Draught Beer, Bacardi OakHeart Spiced Rum, Dark Crème de Cacao, Chocolate Syrup, Monin Salted Caramel Syrup blended with Ben & Jerry’s Vanilla Ice Cream and topped with whipped cream, caramel, chocolate and the signature applewood smoked crisp bacon. This unlikely combination is sure to produce your new guilty pleasure.

There is also the Salted Caramel Cafe with Tia Maria, Baileys Irish Cream, Monin Salted Caramel Syrup, Half & Half,  and Fresh Hot Coffee.

HOMBRE Magazine’s Francisco Romeo joins Hard Rock Cafe’s Vice President/ COO Company Cafe Operations Fred Thimm, and Executive Chef Russell Booth for taste preview of the brand’s new menu.

Much the same as their music memorabilia, Hard Rock Cafe’s brand new menu is sure to reach Number 1 with a bullet when it drops. This is food destined for worldwide platinum selling status.

HOMBRE Magazine’s Francisco Romeo at the Hard Rock Cafe’s Chef Table unveiling of their new menu

Hard Rock International owns, operates and franchises Cafes in iconic cities including London, New York, San Francisco, Sydney and Dubai. HRI also owns, licenses and/or manages hotel/casino properties worldwide. Destinations include the company’s two most successful Hotel and Casino properties in Tampa and Hollywood, Fl., as well as other exciting locations including Bali, Biloxi, Chicago, Cancun, Las Vegas, Palm Springs, San Diego and Singapore. Upcoming new Hard Rock Cafe locations include Seoul, Vienna, Anchorage and Siem Reap. New Hard Rock Hotel projects include Daytona Beach, Aruba, Abu Dhabi, Ibiza and Shenzhen and Haikou in China. For more information on Hard Rock International.

To find the Hard Rock Cafe nearest you visit www.hardrock.com