T.G.I. Friday's
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(SPOT.ph) After a tough week at work, we always want that familiar comfort; somewhere we can collapse into a chair and sink our teeth into something thoughtlessly, mind-blowingly delicious.

While it’s proverbial favorites like chicken tenders or burgers that attract us to T.G.I. Friday’s in the first place, a slew of new appetizers, entrees, pastas, and desserts is adding a fresh perspective to the familiar, homestyle palate. The Grand Nachos (P695), for instance, with heaps of smoky chicken chunks, chili beef, lettuce, scallions, jalapeños, onions, and tomatoes, is a much bigger, more jam-packed version of a beloved original. Another appetizer, the Caribbean Chicken Wings (P295), spiked with rum sauce and pineapple tidbits, is a brighter, sweeter take on buffalo wings.

A palette of flavors, textures, and colors is the Almond Crusted Chicken Salad (P645); it’s a medley of tangy Mandarin oranges, sharp bleu cheese, sweet cranberries, crunchy toasted almonds, and juicy chicken breast slices. East meets West in the Dragonfire Salmon (P825), succulently flaky Norwegian salmon gorgeously glazed with fiery Kung Pao sauce. Other must-try items include the Jack Daniel’s Triple Chicken Sampler (P1,325), featuring spicy wings, sesame jack strips, and Parmesan-crusted chicken quesadillas; Rigatoni Brisket Bolognese (P395), and Honey Pecan Salmon (P895).

Friday’s Carrot Cake (P295) is also making a much-anticipated comeback, joining the roster of desserts together with a new Fried Ice Cream (P355), an exquisite display of cinnamon-sprinkled tortilla chips and vanilla ice cream encased in a crunchy crust and drizzled with caramel and chocolate.

There's nothing too ornate in Friday's latest lineup of dishes: just simply scrumptious meals that, thanks to their down-home goodness, warm our hearts—or should we say stomachs?

Photos courtesy of Raquel Hizon and by Sasha Lim Uy