Although Jamba Juice is serious about using wholesome, natural ingredients, the company is a little more playful when it comes to the palate. In addition to their extensive juice menu, their commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads. Customers can also kick-start their days with six varieties of Energy Bowls?antioxidant-packed blends of fresh fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits like acai berries and strawberries?all made to order and packaged in a convenient portable bowl.
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 nearly 600 stores serving Energy Bowls, Jamba Juice is the perfect way to blend in the good.
Grab a bagel ring for all 12 fingers ($10.95 a dozen), or grab an individual for a baby bracelet ($1.14 per bagel). Many toppings, cream cheeses, and spreads are also available. Although Bagel Me!'s name is both direct and delicious, the menu expands beyond the realm of the round. Breakfast items such as gooey cheddar and egg melts served alongside cinnamon baked apples ($4.19) and freshly blended smoothies ($4.39) will cause smiles at sunrise. Afternoon diners can hang fangs on tri-tip steak sandwiches such as the jalapeno-pineapple pairing, loaded liberally with caramelized onions, Tillamook cheddar, and monterey jack cheese ($7.49). Or fork up a variety of starters, such as Irish nachos based in French fries and topped with bacon, onions, cheddar and jack cheeses, and lucky wishes ($5.79).
Pizza is only one of the many tasty specialties that Canyon Pizza has to offer, but it sets a good precedent for the care and quality the chefs pour into all their dishes. Fresh ground sausage adorn the Spicy Sicilian pie, along with jalapenos, vine-ripened tomatoes, basil, and a thick layer of cheese, and they also arrive stuffed inside hot toasted subs brimming with gooey, melted mozzarella. If you're more of a veggie-lover, the Veggie Delight pizza features a medley of the freshest mushrooms, green peppers, tomatoes, onions, and black olives, while salads see the same crunchy ingredients tossed together with lettuce that the chefs chop fresh each and every day. Other homemade items include the garlic spread that cooks spread onto slices of garlic bread, and the chocolate chip cookies that they bake-to-order to ensure they taste just as good as the ones customers bake at home or inside their car's toaster oven. Of course, if you'd rather play the role of chef, Canyon Pizza also invites guests to create their own pies by choosing from a list of nearly two dozen ingredients, including ground beef, pepperonchini, sun-dried tomatoes, and hot buffalo wing sauce .
Bartenders often use soda to offset the intense flavor of alcohol, but Hanayo Martin prefers another tasty counterweight: cupcakes. Topped with her signature cream cheese frosting, the decadent treats include strawberry cake infused with champagne and banana cake infused with dark rum. But Hanayo—along with childhood pal, Hapa cofounder, and frosting miner Akemi Lee—happily crafts non-alcoholic versions of her spiked treats as well, available in an additional half-dozen classic flavors. Classic, however, doesn't mean traditional; cupcakes can be crowned with rice cereal treats, seaweed, and green tea icing.
The aromas of Provençal cooking permeate Bistrot Massilia’s red-walled dining room, where vintage posters and photographs summon up the nostalgic atmosphere of a French country bistro. In the kitchen, chefs sizzle traditional delicacies such as escargot and frog legs in butter, or brown meaty entrees such as oven-roasted pork tenderloin, braised lamb shank, and sautéed salmon. Lighter fare such as crêpes and omelets round out offerings for breakfast and lunch. In addition, a guest sommelier pours out imported vintages during themed wine dinners the last Wednesday of every month.