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Lobster Mac N Cheese Makes a Triumphant Return Alongside Five
Additional Savory Dishes Available Through January 15, 2017

Irvine, Calif. -- (August 4, 2016) – What do Fried Gnocchi with Spicy Sausage, Crab Scampi Pasta and an All-Day Breakfast Sandwich have in common? They’re just a few of the new items that Yard House will introduce to its menu on September 12. The restaurant, known for its menu of American favorites and 100-plus taps of beer, will introduce a half-dozen new entrees to its menu, which will be available through January 15, 2017.

Joining the restaurant’s extensive menu of some 100 made-from-scratch items are a trio of pasta dishes, a breakfast sandwich that can be enjoyed all day long, and two additional entrees, including:

“As summer starts to wind down, and we head into the cooler months, it’s natural for the palate to gravitate towards heartier fare,” said Carlito Jocson, executive chef of Yard House. “Our Lobster Mac N Cheese, which has appeared on some of our special menus over the years, like Valentine’s Day or the holidays, is one we’re bringing back because it’s so popular. And, for the first time in our nearly 20 year history, we’re adding a breakfast sandwich.“

Jocson added that as a chef he studies food culture behaviors rather than trends, which helps drive his decision on what he feels needs to be added to the menu.

“I’m out a lot, and I observe what types of food people are seeking out,” added Jocson. “When I’m in Downtown L.A. late at night and there is a line halfway around the block at a chef-driven kiosk for a simple egg sandwich, I immediately start experimenting in the kitchen to create an egg sandwich for Yard House to answer that call for our guests.”

Chef Jocson also noted that, while Italian and Mexican fare have always been dining staples they’re both experiencing a resurgence among diners.

“Italian and Mexican food are enjoying a renaissance,” he added. “What’s been added to the menu—the new pastas and the carne asada accompaniment to our Enchilada Stack—are flavors that enhance and complement both our culinary menu as well as our beer, wine and cocktail menus. “

Yard House will debut its new menu items September 12 at all 65 locations with the items remaining available through January 15, 2017. Open daily for lunch, dinner and late-night dining, Yard House offers one of the largest selections of beers on tap plus a creative list of cocktails and wine by the bottle or glass. For more information, visit or follow on Facebook at or Twitter @yardhouse

Editor’s Note: Writers on assignment can arrange for a tasting after September 12 by contacting Elizabeth Borsting at

About Yard House

When Yard House opened in 1996 in Long Beach, California, it revolutionized the restaurant industry by creating a 250-tap draft beer system. Its lofty design, warm wood accents, and industrial vibe with the use of steel and chrome, made it a dining destination from the start.

Nearly 20 years and 63 restaurants later, Yard House still leads the way with great food, classic rock and a vast selection of draft beer while evolving into an award-winning dining destination known for its menu of American favorites, crafted cocktails and endless fleet of tap handles featuring the best American craft and import beers. The exhibition kitchen creates more than 100 items made from scratch daily with quality ingredients and globally inspired flavors. The menu reads like a road trip across America and guests can select from an array of items, including grilled burgers, gourmet salads, street tacos, steaks, seafood and house favorites.

Each Yard House has its own distinct beer list with a handful of taps reserved for local and regional brewers along with an offering of seasonal and small-batch selections as part of the rotating “Chalkboard Series.” The glass-enclosed keg room showcases hundreds of steel barrels containing as much as 4,000 gallons of beer that flow to the center-island bar through an extensive network of tubing positioned overhead. From there the beer is fed to the taps where it’s served ice-cold by the pint, 9-ounce shorty, goblet or half-yard glass container. Yard House is also well-known for its classic rock boasting a library of 5,000 songs with each location having its own distinct playlist. Yard House is open daily for lunch, dinner and late-night dining.


Elizabeth Borsting     |     562.856.9292     |

  • Carne Asada with Shrimp Enchilada Stack
    A “South-of-the-Border” surf and turf combo featuring a chili rubbed 7-ounce New York steak carne asada served alongside a stacked shrimp enchilada layered with jack cheese, corn and roasted pasilla peppers cooked in garlic cream and topped with red ancho chili sauce, green tomatillo sauce and sour cream with avocado, pickled onion, jalapeno and shaved radish adding additional flavor and color.
  • Lobster Mac N Cheese
    Back by popular demand, this guest favorite features campanelle pasta married with cheddar, parmesan and a cream sauce tossed with sundried tomatoes, asparagus and wild mushrooms then finished with white truffle oil.
  • Fried Gnocchi with Spicy Sausage
    Yard House’s own interpretation of this traditional Italian dish features potato dumplings that are fried for a unique texture then tossed with spicy sausage, kale and a tomato-mozzarella-basil sauce.
  • Crab Scampi Pasta
    A flavorful dish featuring linguine tossed with extra virgin olive oil, garlic, crushed red chilies, jalapeños, basil, baby tomatoes, lemon zest and parsley then topped with blue crab bathed in butter and panko bread crumbs.
  • Parmesan Crusted Pork Loin
    This comfort food dish features parmesan, panko and parsley crusted pork loin drizzled with a bourbon-sage-cherry shallot sauce and served with grilled broccolini and mashed sweet potatoes.
  • All-Day Breakfast Sandwich
    Proving that breakfast can also be enjoyed at lunch, dinner and late-night, Yard House introduces its first-ever breakfast sandwich featuring a cage-free egg, scrambled or sunny side-up, with a choice of house-made maple sausage, thinly-sliced Canadian ham or spicy candied bacon topped with cheddar cheese and chipotle mayonnaise and served with French fries.