Traditional recipes

Arby’s Giant ‘Meat Mountain’ Sandwich Now Comes With a Fish Filet

Arby’s Giant ‘Meat Mountain’ Sandwich Now Comes With a Fish Filet

The original sandwich now comes with the option to include an Alaskan Pollock filet

The ‘Meat Mountain’ clocks in at 1030 calories before piling on the seafood.

Arby’s doesn't beat around the bush when it comes to mighty meat offerings.

It's sky-high “Meat Mountain” sandwich, which debuted in 2014, comes loaded with two chicken tenders, turkey, ham, corned beef, brisket, Angus steak, roast beef and pepper bacon.

Now, guests can add fish to the mix.

The original sandwich, which clocks in at 1030 calories before piling on the seafood, now comes with the option to include a wild-caught Alaskan Pollock filet. Customers can get the fish-topped version by asking for the sandwich "Denali-style," which references the mountain in Alaska where the fish originates.

The original Meat Mountain was first served after customers reportedly viewed a promotional poster showing the chain's wide variety of meats available and wondered if they could get them all together.

“People started coming in and asking, ‘can I have that?’” Christopher Fuller, Arby’s vice president of brand and corporate communications told the Washington Post in 2014 when the Meat Mountain first hit the market. Shortly after, the sandwich that’s too big to fit into the clamshell packaging, started to become a viral hit.

But some fast food fans aren't sure that proteins from the land, sky and sea all belong in the same meal.

The Arby’s menu isn’t just getting fishy. The chain also recently added a Chicago-style beef dip to its “Big City Sandwiches” selection, which offers regionally styled meals like a Fire-Roasted Philly and New York Reuben.

The Meat Mountain (with fish) is available now through the end of March.

This article was originally published on March 6, 2017 on FoxNews.com.

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Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.


Japan’s popular 'standing room only' steak restaurant opens first US location

Steakhouses may be everywhere in the Big Apple but a new dining concept from Japan brings a major twist to traditional meat eating.

That’s because Ikinari Steak, which just opened in Manhattan's trendy East Village neighborhood, is famous for not having chairs.

The new restaurant maximizes its space with 40 standing-room only spots for diners. If you can't stomach the idea of standing while you eat, the restaurant does have seating, but only for 10 patrons. The brand has become popular in Japan for serving quality food at a reasonable price-- as quickly as possible.

So, how does it work? As Eater explains, Ikinari founder Kunio Ichinose has pioneered the shared chef-patron cooking method to maximize efficiency.

Upon entering the restaurant, guests stop by a counter and place their order (options range from rib eye to filet). A butcher then proceeds to cut the meat and promptly serves it to the patron rare.

That 40-day wet-age beef (at the New York City location, it's sourced from an Illinois-based company) is served on a hot, cast-iron platter so that diners who want their meat more well-done can cook it to the temperature they desire. But according to Takashi Tsuchiyama, who is now running the restaurant in the U.S., most people eat the meat rare.

Guests then take their meal to a standing station, where they can finally start eating. Ikinari offers a wide variety of sauces and seasonings including the classics like salt, pepper, plus spicy wasabi, a special “J-sauce,” garlic paste and more. They also get sides of onions, corn and rice.

And it’s reasonably priced-- a 14-ounce chuck eye steak with a salad, soup, rice (and built-in tip) is just $20.

Still, the idea is to get guests in and out in under half an hour. Accordingly, there are no appetizer or dessert options.

“In Japan, like in America, steak is kind of a special meal,” Tsuchiyama said. “It was a revolution, because they offered the same quality of meat as high-end restaurants for half the price. But what you have to give up is the seating.”

Tsuchiyama says that there are plans to open 20 locations in Manhattan during the next five years.

That plan may sound ambitious but Ikinari has opened more than 100 restaurants in Japan in just three years.