Juicers turned to high speeds whizz inside of JuiceLand, wafting the fresh aromas of crisp apples and ginger into the air. Guests sip on elixirs that moments ago transformed from solid to liquid, enjoying flavor combinations that work to satisfy taste buds and fortify bodies with leafy greens and their health benefits. In addition to serving refreshing juices and smoothies, JuiceLand also curates five-day juice cleanses that equip guests with a gallon of freshly squeezed juices each day; the juices are designed to clean livers, improve skin texture, and provide enough light energy to complete the first transatlantic jog.
Austin Java incorporates fresh, local ingredients into its menu whenever possible, serving only cage- and hormone-free eggs and organic, fair-trade coffee, prepared locally using a low-emission, biofuel-powered roaster. Sample the community-minded cuisine by diving fork-first into breakfast (served all day), lunch, and dinner. The Caesar Chavez salad, a highly organized concoction of romaine lettuce, leads croutons and parmesan cheese on a victory march to your mouth ($5.99), while vegetarian-friendly options such as the confetti pasta ($8.99) and the spicy African peanut soup ($3.99 for a cup, $4.99 for a bowl) keep hungry herbivoyeurs in check. Build your own burger ($7.79, with additional ingredients $0.59–$0.99 each), or decode the DaVinci chicken sandwich, topped with marinara, parmesan ($8.29), and the blueprint for a flying machine. Austin Java also offers all-day breakfast, with options such as omelettes ($7.29–$8.99), eggs benedicts ($7.79–$7.99), and build-your-own-breakfast tacos ($1.99 with three ingredients; $0.69 for each additional item) pleasing palates. The Barton Springs location also boasts a new full bar, allowing for savory sips of brews and booze between burger or breakfast taco bites.
Chef Jam Sanitchat’s cooking career began at 5 years old, when she began following her grandmother around their kitchen in Thailand. After journeying to Austin for graduate school, she opened Thai Fresh delicatessen, where she began teaching classes and cooking. Thrice Cafe is her newest culinary undertaking—an expansion of Thai Fresh that pairs coffee drinks with innovative Thai-inspired dishes, all cooked fresh when customers order.
Sanitchat and her crew cobble together local meats, eggs, and vegetables into light and healthful breakfasts, sandwiches, and salads. They also concoct vegan and gluten-free baked goods, which pair with specialty beverages brewed from Casa Brasil coffee or selections from the lengthy wine and beer list.
Cushy couches and tables populate the interior, and umbrellas shade a verdant outdoor patio. Throughout the week, the café hosts live music and open-mic nights, where guests can showcase their talents to a receptive audience instead of a collection of unresponsive sock monkeys.
Bananarchy operates on a deceptively simple principle: frozen, Turbana bananas are dipped in the customer’s choice of four melted dips and then coated in their choice of 11 toppings. Hundreds of combinations result. Patrons can opt for a wholesome snack, devouring a banana dipped in vegan chocolate and granola, or indulge in a satisfying dessert with a banana dipped in chocolate and coated with toffee, cookies, and M&M's.
In addition to offering a warm-weather alternative to snow cones or snowman tears, Bananarchy boasts a complex origin story that earned co-founder Laura Anderson a feature on McSweeney’s. In a Q&A session, she explains that the idea was inspired by the frozen banana stand on the TV show Arrested Development.
The salty hint of peanut butter contrasts the velvety tang of fresh cream and the bitter spice of dark chocolate and chilies within a scoop of peanut-butter mole. This type of flavor complexity is common at Ice Cream Social, reflecting Lee and Meredith Dockery’s commitment to elevating ice cream from mere dessert to gourmet delicacy. They perch a rotating cast of ambrosial ice creams and sorbets inside chocolate-dipped waffle cones, adorning them with haute toppings such as cardamom-toasted coconut and miniature top hats.
The scoops are all the more striking considering they originate from a modest bus parked on Jessie Street. Once patrons have collected their treats from the window, they can savor them in the surrounding parking lot outfitted with umbrella-shaded tables and the occasional live band.