With more than 845 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as Peach Perfection and Strawberry Whirl to more indulgent creamy treats, including Peanut Butter Moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
Before chefs can begin cooking in the Jumbo Jumbo Cafe kitchen, they must undergo extensive training from co-owner Johnny Yen. Johnny introduces them to recipes from his native Taiwan, demonstrating how to fry squid until its crispy and tender, as well as how to properly season traditional beef noodle soups. Once the chefs have mastered Taiwanese techniques, they can join Johnny and fellow chefs in the kitchen to whip up fiery wings, tangy rice dishes, and the crispy fried chicken lauded as a must-try by reporters from the Washington Post. The chefs also extend their culinary expertise towards a variety of Chinese classics, including Szechuan beef, kung pao chicken, and sweet and sour shrimp.
Meanwhile, out in the dining room, Johnny's wife and co-owner Cathy captains a team of friendly servers. As they celebrate their 10th anniversary, they blend up tapioca tea drinks and smoothies in a variety of fruity flavors, including plum, pineapple, and coconut. The staffers obligingly answer any questions about the menu, such as if it likes anyone in the restaurant more than a friend, and suggest their favorite dishes.
On a hot summer day, the interior of Mr. Smoothie & Frozen Yogurt Bar looks a bit like paradise. Staff members man blenders whirring together non-fat yogurt and a choice of two fresh fruits into their signature smoothies, allowing customers to cool off with treats that are refreshing, healthy, and able to put out a very small fire. Everything made at Mr. Smoothie is customizable, and guests can opt to pare down the sweetness by only drinking freshly squeezed juice or creating fruity freezes from the same juices blended with chunks of real fruit. Eleven flavors of coffees are used to make frappes, with skinnier versions available for those desiring less calories and more protein. In fact, staff members can add a range of supplements and boosts to any smoothie or drink, adding ingredients that build muscle or nutrients that aim to improve hangovers.
The name Maki Cafe might be a bit misleading. Yes, the restaurant's chefs wrap delicate slices of fish and vegetables in sticky rice, but that's not their only gig. They also steep ramen or udon noodles in steaming bowls of broth, which they top with succulent meats, such as pork belly and salmon teriyaki. Signature entrees include Rock Crab, light fried jumbo short shell crab coated with spicy, sweet, and tangy sauce and Miso Salmon, which is choice cut salmon marinated in miso and baked with seasonal vegetables.
Coco Moka Café's cooks and baristas serve up New York-style Kosher Deli, Belgian drinking chocolate, and cups of Seattle's Best Coffee. Signature sandwiches and wraps enclose flavorful ingredients such as asiago cheese, Italian chicken breast, or white tuna fish salad. The café serves breakfast all day, and provides catering services for birthdays or sendoff parties for acquaintances who have recently purchased a seaworthy submarine.
To say Capital Teas? founders, Manelle and Peter Martino, know tea might be a bit of an understatement. Fifth-generation tea merchant Manelle?s great-great-grandfather, Francis Van Reyk, was a Dutch tea planter who immigrated in the 1870s to present-day Sri Lanka, where he planted and managed the Diyagama Tea Estate, from which the Martinos now source their Great Grandfather?s tea. Manelle?s family has been in the tea trade ever since, a tradition she has carried to her own specialty tea business, which has boutique locations throughout the Washington D.C., Northern Virginia and Maryland area. Additionally, Peter has become a popular speaker at World Tea Expos, where he frequently educates and inspires the tea world.
In addition to tea from Sri Lanka, Capital Teas carries more than 200 loose teas and herbal infusions from 18 countries including India, China, Japan, Malawi, and Kenya. A sniffing wall dispenses wafts of black, oolong, and green teas, and knowledgeable employees drift around the store?s tasting stations to explain each flavor?s nuances.
Capital Teas also pairs customers with accompaniments such as teapots, infusers, treats, and artisanal honey. In-store patrons may sample free tea samples?which are brewed fresh daily?while online purchasers receive a free sample with every order.