I ate every exclusive menu item at the first Applebee's and IHOP hybrid restaurant and ranked them from worst to best

When I visit a chain restaurant, I almost never order a salad. I tend to gravitate toward heartier options like chicken tenders or classic burgers. However, I decided to give this exclusive menu item a shot, regardless.

The berry balsamic grilled chicken salad cost $14.49, excluding tax.

I thought the sliced red onion in the salad overpowered a lot of the other flavors, and the dressing was just a little too sour and tangy for my tastes.

The strawberries did taste fresh and added a hint of sweetness that cut through the tart notes of the dressing and red onion, but the red onion was just too much for me.

The strawberry waffle sundae includes two Belgian waffle pieces, glazed strawberries, vanilla ice cream, and whipped cream. It costs $2.99, excluding tax.

The waffles' crispy texture was balanced by the sweet and flavorful vanilla ice cream, while the strawberries added a tart bite to the dish.

The vanilla ice cream was thick and creamy, with a lot of flavor packed into a small bite.

Overall, I was impressed, especially given the low price point of this dessert.

Since Applebee's is primarily known for its burgers and IHOP for its breakfast, it made sense for the chains to combine for an elevated breakfast burger.

The burger cost $13.99, excluding tax.

The burger, which comes topped with hash browns, two slices of American cheese, two bacon strips, an over-easy egg, and poblano hollandaise sauce, reminded me of a classic bacon-egg-and-cheese breakfast sandwich.

The egg and bright, tangy poblano hollandaise sauce added moisture to this sandwich. The crispy bacon added a deep smoky flavor, balanced by a soft, fluffy bun. I would definitely order this again.

It was a standard breakfast sandwich kicked up a notch — paired with seasoned fries, this burger set me up for the day.

Inspired by the array of steaks available on the Applebee's menu, this twist on classic steak and eggs includes an 8-ounce sirloin steak, three eggs served any style, and two buttermilk pancakes.

It cost $19.99, excluding tax, making it the most expensive dish I tried.

The steak had a peppery crust on the outside but was juicy and cooked to a perfect medium. It was moist and flavorful — my only critique was that the sirloin steak wasn't the most tender.

Sirloin steak tends to be a tougher cut of meat compared to filet mignon or ribeye. I had to chew it quite a bit before swallowing. However, for less than $20 for the entire plate, perhaps that's to be expected.

I thought the eggs were buttery and moist, and practically melted in my mouth.

The pancakes, topped with a ball of butter, were fluffy and light. I also used the syrup available on my table.

I thought this entire plate was a massive portion. Between the 8-ounce steak, eggs, and side of pancakes, it could have easily fed two people.

Peyton said the company carefully considers portion size when determining the kind of value Applebee's and IHOP offer customers.

"Value's got a very specific definition for us, which is great food, a really generous portion, great service at an accessible price," he said. "We have to focus on those four things to yield to our guests more than ever in 2025."

Peyton and the hybrid restaurant's franchisee partner, Danny Hakim, both mentioned the new menu item when they sat down with BI at the grand opening.

As a huge fan of Buffalo chicken — and after trying chicken tenders at multiple chain restaurants — I was interested to see how Applebee's combined its tenders with a breakfast classic.

The loaded Buffalo chicken omelet costs $14.79, excluding tax. It's made with cut-up crispy chicken tenders, a four-cheese blend, ranch, and Buffalo sauce, and it's topped with even more chicken tender pieces.

The chicken pieces added just the right amount of crunch, while the tenders' breading was well-seasoned and packed even more flavor into each bite. The drizzle of ranch and Buffalo sauce added moisture to the dish.

Overall, this was a Buffalo sauce lover's dream.

This dish was decadent but also familiar. It combined the flavors I typically looked for at Applebee's — spicy and savory — with a buttery, breakfast favorite I might order from IHOP.

This menu item embodies what the hybrid restaurant is trying to achieve: a perfect symbiosis between the Applebee's and IHOP brands.