Ninety Nine Restaurant & Pub launches its fall menu on October 19, anchored by a new 14 oz. USDA Choice hand-cut ribeye priced at $36.99 — the highest ticket on a lineup built to stretch check averages well above the chain's $14.99 entry points.

The seasonal refresh covers four dayparts of the menu — entrees, salads, sandwiches and a new bowls platform — plus a cocktail list that taps celebrity-founded spirit brands for premiumization.

What's driving the check?

The ribeye and a weekend-only prime rib, also $36.99, sit at the top of the pricing ladder. The prime rib runs Friday after 4 p.m. through Sunday, served with horseradish sauce — a limited-availability play that creates urgency without permanent inventory commitment.

Core comfort entrees cluster in the $16–$19 range:

• Homestyle Chicken Pot Pie — returning favorite, baked to order, with mashed potatoes — $16.99
• Roasted Turkey Dinner — slow-roasted breast, cornbread stuffing, one side — $16.49
• Braised Beef Macaroni & Cheese — red wine-braised beef over cavatappi — $18.99
• Apple Harvest Chicken Salad — grilled chicken, feta, Fuji apple vinaigrette — $14.99

What does the bowls platform signal?

The biggest structural addition is a build-your-own bowls program — a menu-engineering move that lets Ninety Nine serve perceived-healthy demand with a single set of cross-utilized ingredients. Every bowl starts from the same base: jasmine rice, red lentils, arugula, cucumbers, grape tomatoes, avocado, jalapeños, scallions and chili crisp.

Guests pick one of five proteins — sliced grilled chicken, crispy chicken tenders, fried shrimp, seasoned salmon or crispy cauliflower — which spreads a narrow protein inventory across a broad menu surface. Three flavor profiles:

• Lentil Power Bowl — additional lentils, feta, pickled red onion, hard-boiled egg — $17.99
• Korean BBQ Bowl — kimchi coleslaw, Korean BBQ sauce, sesame — $18.99
• Southwest Bowl — mesquite seasoning, Monterey Jack and cheddar — $17.29

Sandwiches round out the mid-tier: a returning Turkey Club at $14.99 on Texas toast and a Philly Steak Grilled Cheese at $16.99.

How is the bar program priced?

The cocktail list pairs seasonal builds with athlete-founded spirits — a licensing-adjacent premiumization lever. Papi's Punch uses Ozama Blanco Rum from Baseball Hall of Famer David Ortiz; the Berry Blitz features Corvus Grilled Pineapple Vodka, founded by Pro Football Hall of Famer Ty Law.

Seasonal cocktails price between $11.59 and $12.29:

• Tito's Tall Cranberry Spritz — Tito's Handmade Vodka, cranberry, ginger ale — $11.59
• Winter Spice Margarita — El Mexicano Reposado, Patrón Citrónge, winter spices — $12.29
• Charred Lemon Smash — Maker's Mark, Patrón Citrónge, grilled lemon, lemonade — $12.29

The bar pricing matters for the P&L: beverage attachments at $12-plus on entrrees averaging $17–$19 push blended checks toward the mid-$30s where guests add a cocktail.

The full menu is available at participating locations beginning October 19, with the prime rib limited to weekend service while supplies last.