8 New California Pizza Kitchen Menu Items, Ranked and Reviewed by a Food Editor

• What Is It: Don Julio Reposado, agave, fresh lime and Grand Marnier
• Price: $15

As a former bartender who’s worked at both corporate and independent establishments, I tend to steer clear of drinks from chain restaurants. They’re usually pricy for the pour and made with less-than-ideal ingredients. However, plenty of people do spring for cocktails, so I had to give it a go. This margarita leaned very sweet for my taste and didn’t have that sour, bitter edge that fresh lime usually offers. (There’s also a new Skinny & Spicy ’Rita, made with Casamigos Blanco, agave, fresh lime, shaved serranos and a Tajín rim, if that’s more your style.)

• What Is It: Woodford Reserve bourbon, peach, orange and lemon
• Price: $13.50

This libation tasted much stronger than the marg, not to say that it contained more alcohol. I wish they used peach juice, nectar or purée instead of what I presume is peach schnapps, but I did like the tartness of the citrus. This would pair nicely with iced tea for a boozy, fruity Arnold Palmer.

• What Is It: house-made Neapolitan pizza sauce, slow-roasted cherry tomatoes, Parmesan cheese, creamy burrata, extra-virgin olive oil and fresh basil; option to add spicy pepperoni
• Price: $18

I don’t have many complaints about this pie, but it didn’t blow me away either. The tomato base was simple and sweet, and the burrata was fresh, mild and milky. I wish they’d chopped the basil or used smaller leaves for better distribution (my friend and I each accidentally ate the entire leaf on our first bite because it instantly slid off the pizza whole). Maybe I’m biased as a Jersey native, but if I’m going to get traditional pizza, I’m getting it from a local spot rather than a chain. I tend to prefer less conventional options from chains—more on those later.

• What Is It: original crust topped with goat cheese, roasted Brussels sprouts, applewood smoked bacon, caramelized onions, Romano and Parmesan cheeses and black pepper
• Price: $20

This fall staple is back for the season, and I understand why CPK fans love it so much. The bacon is smoky, crispy and well done (that’s how I like it), the Brussels are delightfully tender and the onions offer a touch of sweetness that cuts through the lip-smackingly salty goat cheese just right. I thought the pie was a bit dry (ricotta or more goat cheese smeared on the crust, or even a cream sauce would help) and a bit too salty, but the flavors were perfectly matched.

• What Is It: crispy breaded chicken tossed in sriracha Buffalo sauce with ranch dressing, topped with a salad of celery, cilantro, scallions and gorgonzola
• Price: $11

CPK’s Buffalo cauliflower is a staple, but this poultry-based alternative didn’t disappoint either. The breading was very crunchy and thick (so if you like a lighter fry, you may want to steer clear), and the sauce was tangy and spicy, a flawless foil for creamy ranch dressing. I also quite enjoyed the cold, crunchy salad on top and the pockets of punchy, funky gorgonzola. The main con here, IMO, was that the chicken pieces were large for being called “bites,” but that’s nothing a knife can’t fix.

• What Is It: fresh shiitake mushrooms, jicama, cabbage and scallions, tossed in spicy ginger soy sauce; option to add shrimp, chicken or both
• Price: $16 (with shrimp)

Texturally, this is a flawless appetizer. The tender mushrooms, crunchy veggies and succulent shrimp make for a deliciously diverse bite, and I also loved the contrast of the hot fillings and the cool, refreshing lettuce. The teriyaki-like sauce is equal parts sweet and savory, and sort of reminded me of Sarku Japan’s teriyaki chicken. The leftovers would make a bonafide meal with the addition of rice—if you don’t devour it all at the restaurant, that is.

• What Is It: original crust topped withsmoked brisket burnt ends in BBQ sauce, smoked gouda and mozzarella cheeses, pickled red onions and fresh cilantro
• Price: $20

This was my favorite ’za of the lot, and that’s not totally surprising since CPK’s most famous one stars the house BBQ sauce. That, and a double dose of cheese, made for a moist slice. The brisket was savory, tender and just fatty enough; I just wish there was much more of it on the pie. I also loved the pickled onions but thought they could have been more acidic (or potentially pickled longer). A drizzle of vinegary hot sauce (a green one would pair especially well) would have made all the components really sing.

• What Is It: tender seared filet in garlic-sesame soy sauce, served over spaghetti with sliced onions, scallions, serrano peppers and fresh herb salad of cilantro, basil and mint
• Price: $27

Sure, it’s pricy for something you could probably make at home…but don’t doubt this sleeper hit. The noodles were cooked perfectly al dente. The sauce was sweet, savory and packed with tingly, creeping heat that I thoroughly enjoyed. The lightly charred scallions and onions offered crunch and sweetness, and the meat was surprisingly tender and well seared. I think I might prefer pickled jalapeños on top, but the raw ones provided vegetal freshness and additional heat that I didn’t mind.