For 10 years, Mona Personius worked as a personal chef for Los Angeles's elite, including Annie Potts and Tim Curry, as well as denizens of San Francisco's posh Pacific Heights neighborhood. Wanting both a bigger kitchen for her catering business and a homey space in which to actually witness patrons' enjoyment of her cooking, she opened Mona's Table. A cross between an old-fashioned diner and a chic French bistro, the restaurant serves thick sandwiches, soups, and a different flavor of quiche every morning. Among Mona's signature dishes, the vanilla-brined pork-loin sandwich won a Fearless Fork award from the Alameda Sun in 2007, and locals have gossiped about the corned-beef hash ever since the mayor was seen sharing a cup of coffee with it. Every dish is made from scratch; even the coffee is brewed on a by-order basis. Daily specials are a mystery until guests take a seat in the warm space, but a critic at the East Bay Express shares an insider hint: the "best dishes have a subtle glow … a combination of simple ingredients layered simply together by an innately talented chef."
Boats slowly glide across the blue water of the Oakland-Alameda Estuary, their white sails puffing and billowing in the gentle breeze. Some dock in guest berths reserved for guests of Pasta Pelican. With its windows overlooking the water, this restaurant provides the perfect location for gazing at the passing vessels or shouting at the seagulls for refusing to wax your boat.
Inside, glowing embers flicker from the dining room's stone hearth, lighting the dark wood tables where guests savor classic appetizers or soups, such as the clam chowder. Pastas dressed in rich sauces or tender cuts of veal, chicken, and seafood make up the main course. Each Friday night, live musical performances draw crowds to the dance floor in Pasta Pelican's lounge as bartenders pour glasses from the extensive wine list.
Shawn Shay grew up on the East Coast, feasting upon that region’s sandwiches, which rely heavily on meatballs, steak, and other meats. His future wife, Wendy, was enjoying California-style sandwiches, sprinkled with emerald fistfuls of veggies. In Shay’s Café, the two now combine their culinary passions beneath the eatery’s blue and gold walls, which glow in the natural light from floor-to-ceiling front windows. The light pierces the steam that rises from soups wrought from adventurous ingredients such as kaffir lime leaves, leeks, and fresh asparagus. The menu divides signature sandwiches by coast, with Eastern favorites including philly cheese and Western options laden with pesto, brie, and grilled salmon. Glasses of beer and wine form toasts, plinking occasionally like a xylophone player with only one mallet.
Notes of roasted garlic, pesto, and feta intertwine with fresh pastas, seafood, and veal, launching aromatic dispatches from Zeytini's kitchen. Beneath the steam floating off simmering wine sauces, Mediterranean influences slip onto plates to introduce hummus, meat kebabs, or grilled fezzes. The dining room’s red and gold draperies cinch together against canary-hued walls, and paintings of the Italian countryside preen beneath arched wooden frames. Warm breezes tug at diners lounging beneath periwinkle umbrellas on the outdoor patio, and a clay-tile awning hangs over guests perched at the bar and protects them from Bacchus' efforts to rappel into drinks.
Fruits & Chocolate dips Mother Nature’s sweets—such as fresh and organic strawberries, bananas, apples, and pears—in tastefully arranged layers of gourmet chocolate and nuts. Other bite-size confections include dried mango slices, pineapple rings, pretzel sticks, and gummy bears, which can be drizzled with white chocolate and milk chocolate. Sweet teeth can order snacks in one-dozen or half-dozen packs that will be packaged inside signature lime-green boxes tied with purple ribbon to protect sweets from jealous produce they may encounter on the way home.
If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.