Pizzas heated over a wood fire and fresh selections of meat and seafood entertain the taste buds of visitors seeking a Tuscan dining experience at Grissini Trattoria. The restaurant's nimble-handed kitchen collaborators top caesar salad with calamari ($12), and smother blank crusts in house-smoked chicken and barbecue sauce on the smoked chicken pizza to proteinize a power lunch ($14). Dinner delicacies, meanwhile, can be preceded by an antipasto of butternut squash ravioli ($9.50), or beef carpaccio, sliced paper thin and served with aged parmesan and a toasted baguette ($9.50). The accommodating staff will cheerfully explain the differences between penne and ziti and demonstrate which noodle can be interlocked into better action figures while you cleanse your physical and metaphorical palate with shrimp linguine ($17) or veal saltimbocca ($24).
Buttercup Grill & Bar serves up an extensive and eclectic menu of hearty American fare for breakfast, lunch, dinner, and breakfast for lunch or dinner. Start a day of paragliding right with a hearty order of chicken fried steak and eggs ($8.99), or opt for a fresh-fruit-topped Belgian waffle ($6.99). The mid- and late-day menu offers any and everything to satisfy palates of all preferences, including starters such as a cup of soup ($2.99) or lunch-sized salad ($4.95+), or sandwiches like the slow-roasted prime-rib French dip ($7.99). Burgers ($7.59+), pastas ($8.99+), grilled favorites (such as chicken and shrimp jambalaya, $12.99), and other meaty treats ($9.99+) round out the tasty menu. The selection of beer, wine, and frozen non-alcoholic drinks make excellent candidates to chauffer the tasty bites down the body's food chute, and eventually into the gastronomic ball pit at the bottom.
Taste buds stage impromptu pillow fights on the beds of rice that serve as the basis for many of Biryani Mania’s Indian-inspired menu items, from chutney-packed biryani bowls to piquant curry dishes. Patrons can tame the Bengali tigers clawing at their stomachs’ insides with a zesty biryani bowl topped with vegetables, chicken, or lamb ($3.99). Thali combination platters call forth a monsoon of flavor with a pairing of two curries and a smorgasbord of sides that includes rice, dal, flatbread, and chutneys ($6.99). Chicken masala and curry dishes burst forth with a river of spicy sauce ($4.99), and the creamy Indian cheese curds of the matar paneer recall the rolling hills of Tamil Nadu ($3.99). Patrons can wash down the spice with a mango lassi ($2.50) or chai latte ($1.50).
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soymilk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages 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.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Ginger, saffron, and other aromatic spices mingle in Hot Basil Cafe's kitchen, where chefs create dishes inspired by Indian and Thai cuisines. The kitchen maestros prepare Thai dishes such as cashew-nut chicken and spicy catfish, filling place settings alongside tiger prawns and cream pepper chicken baked in an Indian clay oven. They round out each meal with Thai-style iced coffee and indian fruit lassis, as well as wines and ice creams.