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.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.
With its straight-shooting name, you might think The Coffee Shop specializes in just one thing—but you’d be wrong. Helmed by two local families, the shop does indeed consider its coffee and espresso drinks––think peppermint patty monsoons, cafés au lait, and spanish lattes sweetened with condensed milk––its strength. But judges on the Food Network show “Cupcake Wars” might beg to differ; they awarded The Coffee Shop the crown in a 2010 cupcake showdown after tasting one very intriguing creation: a coffee and cigarettes cupcake. It’s been a few years since The Coffee Shop’s national TV victory, but customers can still taste the grand prize winner––a tobacco-infused cupcake topped with “ash” made from powdered sugar and cocoa––along with plenty of other creative cupcakes. The flavors, which rotate daily, include boston cream, bubble gum, horchata, and pb&j, as well as Cruelty Free Cupcakes’, their vegan versions of the classic treat. Guests can taste-test and compare all the flavors—or chow down on the shop’s hearty, homemade breakfast and lunch fare—out on the patio, where a communal "farm table" lies nestled amid a blossoming rose garden, inspiring friends and strangers to bond over coffee and food or propose to their egg salad sandwich.
Bergies Coffee Roast House may have all the comforts of home—cozy couches and armchairs inside, an umbrella-shaded patio out front—but the coffee crafted by its owners, brothers Bruce and Brian Bergeson, is nothing like the stuff that comes from your kitchen coffee maker. They source their beans from countries all over the world, including Central and South America, Africa, and Indonesia, depending on which region’s crop is in season and weather forecast predicts the most frothed-milk storms. Once beans arrive, Bruce and Brian custom-roast them in small batches, painstakingly tracking the temperature every step of the way. Once they’ve reached their peak of aroma and flavor, one of the brothers performs a taste test to make sure the java lives up to the Bergies name. Strict freshness guidelines ensure this attention to detail doesn't go to waste—the beans that star in each cup at the coffeehouse are never more than two weeks old. And those cups are many. More than a dozen styles of hot and cold espresso drinks populate the menu, including unusual selections such as their signature iced Brucée. To complement their sips, visitors can find live music on the stone patio most Saturday evenings.