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Popeyes new fish sandwich is a muted sequel to the chicken sandwich blockbuster of 2019
Emily Heil, The Washington Post
Feb. 12, 2021
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2of3Popeyes new Cajun Flounder Sandwich.Washington Post photo by Emily HeilShow MoreShow Less
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Formulas often work. See: blockbuster superhero movies, the latest Taylor Swift bop or an Alex Cross novel (spoiler: the bad guy gets it in the end).
That s what Popeyes is counting on with its latest menu item, a fried flounder sandwich with a touch of Cajun seasoning.
The chicken chain is clearly keen to re-create the market-altering, viral sensation that was the spicy chicken sandwich it debuted in 2019 as a clapback to Chick-fil-A s soaring popularity. The much-Instagrammed bird famously sold out, eventually was restocked, and put pressure on fast-food rivals to take up arms (er, wings) in what came to be known as the Great Chicken Sandwich Wars.
Share January 28, 2021, 7:28 AM Chris Powers of Bethesda, Md., is recruited by The Washington Post s food reporter for an authoritative opinion of Pizza Hut s new Detroit-style item.
Chris Powers: Anyone who grew up in Detroit would probably be offended. The 37-year-old is from Metro Detroit and is in the food and beverage industry as co-founder of Ivy and Coney sports bar in Washington. Powers grew up just north of the Motor City, writes Emily Heil, and added Detroit-style pizza to Ivy and Coney’s takeout menu after the pandemic made more delivery-friendly food a necessity. So in addition to trying two varieties of the chain s deep-dish square pie herself, Heil had a pair delivered to Powers because I thought I should enlist someone for whom the Detroit-style is a native language.
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Pizza Hut s Detroit style is crunchy and cheesy, but one expert says Motor City natives would be offended
Emily Heil, The Washington Post
Jan. 27, 2021
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Pizza Hut s new Detroit Style, double cheese pizza, featuring the familiar stripes of sauce over thick, crispy-edged slices.Washington Post photo by Emily Heil.
Unless you grew up in Michigan, Detroit-style pizza is probably not familiar pie territory. But the square-panned, crunchy-edged dish recently has been catching on like a Motown earworm far beyond the borders of the Wolverine State, fueled by diners interest in regional specialties - and the simple fact that the cheese-all-the-way-to-the-edges style can be pretty delicious, even to those who grew up drinking soda, not pop.
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