The Cheesecake Factory Just Added 22 New Items to Its Menu (and I Ranked Them, for Science)

• What It Is: sushi-grade ahi tuna and poached shrimp, tossed with green onion, cilantro and lime juice and served with guacamole and crispy corn tortillas
• Price: $19

This was easily one of the most stunning presentations of the whole tasting. That said, this dish was at the bottom of my list. I thought the ratio was very guacamole-heavy. I would have preferred sliced avocado to the dip, and it would have felt more like ceviche if it was just the seafood in the citrusy juice and oil at the bottom, minus the creamy aioli and guac. I feel like calling this seafood guacamole would have been more accurate. I wish they’d have “cooked” the sweet shrimp, which was a bit tough, in lime like traditional ceviche instead of poaching it. I did enjoy the fresh tortillas, which were crisp and not over-salted.

• What It Is: charbroiled branzino with lemon and fresh herbs, served with mashed potatoes and green beans
• Price: $28

The highlight here was the ridiculously crunchy breadcrumbs and chic presentation. The fish, although flaky, fresh and succulent, was very under-seasoned (although a generous spritz of lemon helped). The mashed red potatoes were rustic, garlicky, buttery and creamy with toothsome chunks and flecks of peel throughout. The green beans were cooked perfectly tender-crisp, but could have been more robustly seasoned.

• What It Is: charbroiled ribeye steak with red wine sauce, grilled onions, garlic-herb butter and Parmesan French fries
• Price: $30

The steak was very juicy, but a touch chewy. It came cooked medium. The savory wine sauce broke, leaving an unappetizing ring of oil around the plate. This dish was excessively saucy; I think one or the other—the butter or the sauce—would have sufficed. As for the Parm fries, I had zero complaints. They were just cheesy and funky enough without being excessive. They had a crunchy-yet-tender texture and paired beautifully with both the butter and sauce.

• What It Is: rice noodles, snow peas, shiitake mushrooms, bean sprouts, green onion, egg, cilantro, chopped peanuts and shrimp
• Price: $23

The noodles were chewy but not mushy, cooked al dente. They were thoroughly coated in a bright, sesame-forward sauce. I thought the crisp bean sprouts offered refreshing texture, and the ginger shone brightlt against the shrimp. The shrimp were flawlessly cooked (juicy, tender and not rubbery); I preferred them greatly over those in the ceviche. However, the ratio felt off—there could have been more produce for the amount of sauce and noodles on the plate.

• What It Is: sushi-grade ahi, seared rare, with avocado, tomato, sesame, soy, cilantro and mixed greens in shallot vinaigrette
• Price: $25

The tuna was high quality, super buttery and peppercorn-y with a pleasantly surprising, tingly heat that built up as I ate. The vinegary sesame dressing was stunningly complex and balanced. The greens were crisp and evenly dressed without turning soggy. My biggest critique? I thought the deconstructed presentation was interesting but maybe not the easiest or most enjoyable to eat. (I feel like salads should have a bit of everything in each bite, but I guess this way, you get to build each bite as you go.) I also thought the tuna pieces could have been about half the size, so the ratio of seared to raw fish would have been more even.

• What It Is: imported mortadella, melted fontina cheese, lemon ricotta, arugula and onion-garlic aioli on toasted ciabatta, served with French fries or green salad
• Price: $19

This was straight-up delectable. First of all, it came loaded with meat, and the bread was literally perfect (soft on the inside, crunchy on the outside, super fresh). The balance between toppings was just right, too. There was tang and acidity from the citrus and aioli, plus sharp, peppery notes from the arugula and pickled onion. The ricotta made it sing with an ideal dose of decadence. I wouldn’t mind having this sandwich cold either.

• What It Is: pita filled with grilled chicken, tomato, house pickles, onion, garlic and cilantro, served with French fries or green salad
• Price: $18

This new Cheesecake Factory menu item smelled super herbaceous when it hit the table. The chicken was incredibly tender, and charred without being devoid of moisture. The pita was honestly perfect—pillowy and doughy, but still warm, toasty and sturdy. I liked that it was on the small side, so each bite contained an even balance of fillings. The garlicky white sauce was genuinely divine, and the hot sauce was drying and peppery. Overall, this dish was light, fresh and satisfying.

• What It Is: tender pieces of filet mignon, sautéed with shiitake mushrooms, snap peas, peppers and onions in spicy sesame-ginger sauce, served with white rice
• Price: $27

I thought the presentation was gorgeous, and I was impressed by the crisp, thorough sear on the steak. Despite being cut into small pieces, I found the meat more tender than that of the steak frites. The sauce hit all the right notes between nutty, savory, salty, acidic and round. I liked that the bell pepper pieces were chopped small for easy eating. The snap peas were delightfully crunchy, the fresh ginger was aromatic and complex and the thin-sliced mushrooms were an eye-catching addition. The main con was that the rice, although plentiful, was overcooked and a touch mushy.

• What It Is: shortcake, strawberries, vanilla ice cream and whipped cream
• Price: $6

Even after all that food, I had plenty of stomach space left over for this summery, delightful dessert. The biscuit was awe-inducing: super craggy with coarse sugar, bready and buttery in flavor and rounded out with the optimal amount of salt. I loved that the strawberries were fresh instead of in a sauce or compote. I honestly could have done without the ice cream, since the whipped cream was there, although it was rich and superbly smooth with no iciness.

• What It Is: two beef patties, two slices of cheese, grilled onions and special sauce on a toasted brioche roll, served with French fries or green salad
• Price: $17

I knew this handheld was going to blow me away—not just by the looks of it, but because of how much I loved the happy hour burger I tried on my last visit. The patties were paper-thin, beefy and savory. They were greasy in the best way, but perhaps a touch under-salted on their own. With the cheese, pickles and sauce though, this new Cheesecake Factory menu item was flawless. Sure, it was messy, but the kind of messy you want in a cheeseburger. The pickles were sour, crisp, cold and the ideal thickness (for me, anyway). The bottom bun did get a bit oversaturated from the onions, which I might have put on top of the burger instead of underneath. The fries were fresh, evenly salted and a perfect 50/50 between soft and crispy.

• What It Is: lightly battered, fried fritters with fire-roasted chiles, cheddar cheese and green onion
• Price: $12

When my fork broke into the first fritter, I audibly said ooh! This might have been the lightest, most delicate breading I’ve ever had on a fried food. Think of it like a thin, shatterable tempura. (The manager told me the secret to its texture is club soda.) The filling was just as superb as the exterior, with ultra-tender, impeccably seasoned chicken and a mild dose of heat. The produce on top lent fresh, vegetal, bell-peppery notes to the rich fritters. But wow, the garlicky, creamy, scallion-kissed aji verde! It was epically complex and balanced—tangy, herbaceous, bright and sour, courtesy of tomatillos. This is a stellar starter that feels like an indulgence, but it won’t ruin your appetite. (You need to save room for cheesecake, no?)