Jolly Boy Burgers specializes in meaty hamburger patties stacked with flavorful ingredients. You can get a classic burger with melted cheese on a bun or add a few strips of bacon to keep your taste buds guessing. Pair your burger with a side of chili cheese fries or onion rings coated in a crispy batter. You can also expand your flavor horizons, with chicken fingers, corn dogs, and tacos.
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.
Mexican coffee; lemonade with chia seeds; Mexican-style eggnog over flan. The authenticity of La Casita Mexicana’s offerings even extends to its beverages. You won’t find tacos or burritos on this menu—but you will find a variety of moles, including a mole poblano passed down from the chefs' grandmothers.
When owner Frank White took over this Downey eatery—then called Granata's Italian Restaurant—in 2011, the Granata family had already been serving Italian cuisine there for more than 54 years, according to the Downey Patriot. Today, White still plucks recipes from the family cookbook but has also added his own touch with a new menu of hot and cold Spanish-style tapas. Made with gourmet ingredients such as fresh clams, spanish piquillo peppers, and rich serrano ham, the new plates are small enough to be shared with friends or slingshotted spitefully at enemies. The chefs also use locally sourced ingredients for classic Italian meals whenever possible, festooning linguine carbonara with fresh sweet peas and veal parmigiana with rich tomato sauce.
In the renovated dining area, blue pendant lamps light the full bar and surrounding cherry-wood tables and chairs. Flat-screen TVs share wall space with murals of the Venetian canals where Leonardo da Vinci first learned to jet ski.
Originally founded in 1936 in Glendale, California, Big Boy?s flagship location initially bore the name Bob?s Pantry after owner Bob Wian. At a diner?s request, Bob piled two beef patties onto a bun to create the Classic Big Boy?an original double-decker hamburger that would become so popular that the small burger stand would eventually grow into a franchise of more than 100 U.S. locations. Legend has it that Bob named the creation after one of his most loyal customers: a 6-year-old boy in droopy overalls who would one day ascend to mascot stardom.
Though the menu has since expanded to include sandwiches, homestyle dinners, and breakfast, the eatery still serves its namesake burger stacked high with two patties, american cheese, shredded lettuce, and a special sauce. A large, overall-clad statue stands guard at every location, reminding patrons of the restaurant?s humble beginnings and that children will turn to stone should they not eat enough cheeseburgers.
After leaving home for Hollywood at age 14 and donning a butcher's apron, Uncle Henry opened his own deli in 1959, helmed today by his nephew and great-nephew, George and George Gaul III. Beer steins hang on the back wall above an old-fashioned marquee menu as staffers in red aprons pile sandwiches with pastrami, roast beef, sharp cheddar, sauerkraut, and other fillings in Whimpy, Super Size, and 13-ounce Baby Bomber portions. Uncle Henry's also caters special events with gargantuan party subs, and rents out sturdy kegs large enough to keep parties quenched or 8-bit plumbers from attacking pet Donkey Kongs.