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.
Just off of South Lamar on Barton Springs, Uncle Billy’s specializes in two things: beers and barbecue. To the left of the entrance, the bar’s glasses hang from the ceiling like stalactites, and a ledge of cans showcases the different types of beer available. Meanwhile, a blackboard lists the guest beers of the day, and in case all of that didn’t give things away, a giant red arrow proudly displaying “Drink Local” rests behind the bar. Real Ale Brewery is housed here, and through a glass window in the back of the restaurant, diners can see the fermenting tanks in action. Outside, guests can savor brisket, pork and other meats while enjoying live music in the patio area, while indoor guests can catch a game on the one of the many TVs throughout the establishment.
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.
CM Fit Austin is the brainchild of trainers Casey Champagne and Adrienne Morigi, two individuals who focus on more than just achieving short-term goals. In addition to helping clients drop weight or prepare for races, they instill practices that stick for life. This ability is borne of their personal experience in NCAA Division I swimming and national-level adult track and field, respectively. Today, they conduct one-hour personal-training sessions and half-hour group training, where they lead clients through circuit-based, high-intensity interval training.
In early 2010, small business owners David Ansel and Matt Shook both happened to grab a midday bite at the same local bakery, according to the Austin Chronicle. As David lamented the summer lags at his soup shop, Matt commiserated with recollections of wintertime dry spells at his smoothie business. The solution suddenly became clear: they would combine their seasonally oriented enterprises and together enjoy thriving business year-round.
Matt and David’s joint enterprise, Juicebox & Soup Peddler, launched in a small, rehabbed shed. There, the duo began to dispense their largely vegan, gluten-free, and dairy-free soups and sandwiches through a food window, as well as appease patrons with fruity juices and smoothie blends that are easier to throw in rivals’ faces than wet cement. In June of 2012, their venture expanded to include a storefront splashed with an orange hue and a mural of veggies, as well as a booming delivery branch that drops ready-to-heat soups and sandwiches on doorsteps or down chimneys.