Ruby Tuesday has expanded plans for a new barbecue brand that was originally intended to be a virtual concept but will now also be available to dine-in customers. The Libby's BBQ brand will include pulled pork and brisket entrees and sandwiches, as well as side dishes such as baked beans and coleslaw.

Miami-based chef Jess Varughese made some changes to his forthcoming Japanese restaurant to allow it to launch amid the pandemic, and the eatery will open next month for private dining. The restaurant will be open to members only for its first year, serving a 10- to 12-course omakase menu for just one party each night.

The pandemic thwarted Ronnie Munoz's original plan to expand his fried chicken concept from his Los Angeles home to a full restaurant space, but the chef pivoted to launch Ronnie's Kickin' as a food truck. The star of Munoz's menu is a sandwich made with chicken brined in buttermilk and fried in beef fat, which produces a unique, rich flavor.

Kosher products are expanding from traditional items and adding foods that appeal to more than just the Jewish population who keeps kosher, as more turn to the certified food for health and safety reasons. The maker of Gold's Horseradish this year introduced wasabi and barbecue sauce, and Challywood is releasing specialty challah flavors such as apple cinnamon and honey-glazed.

LJ's Backstage Café, in Homestead, Fla., serves brisket, ribs, chicken and other barbecue classics. Recipes for oven-barbecued brisket and slaw made with celery and pine nuts are included.