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.
Rina Mele, and her husband, Frank, treat guests to family-favorite Italian dishes at Bella Italia. Cooking since the age of 13, Rina owns the kitchen as she stuffs spinach inside ravioli pockets and saut?s veal in a marsala wine sauce. Salami, chicken, capers, and artichokes bedeck pizza crusts, and meatballs tuck into panini sandwiches.
The husband-and-wife team truly make their eatery a family affair. The couple?s daughter works alongside them, and their son Pino takes care of the catering. ?That?s my specialty," he says in a local news feature about his catering role. "I can walk into your backyard and overlook it and tell you exactly what the layout would be.? Before Rina?s sandwiches and gourmet pastas are delivered to anniversary and graduation parties, Pino dresses up customers' f?tes with tents, tables, and pi?atas in the shape of tortellini.
For more than 50 years, Shrimp House - Fontana has served up more than just shrimp?but of course, it's got that, too. At the cozy and hospitable local staple with a playful, nautical interior, kick off meals with sweet snow-crab salads and cups of Boston-style clam chowder. The hand-breaded jumbo shrimp are fried until they're crispy and tossed into sandwiches, baskets, or onto skewers after getting a brush of spicy and smoky chipotle sauce. The restaurant also boasts a bar with craft beers on tap, wine by the glass, and freshly made red or white sangria.
Since the first Logan's Roadhouse opened in Lexington, Kentucky in 1991, the restaurant has grown to more than 200 locations, bringing its grilled roadhouse food as far west as California. At each location, the floors of which are typically covered in shells from the buckets of peanuts at each table, eaters can carve into top sirloin and pull apart baby back ribs that have been slow roasting for eight hours. The grilled grub is complemented by beers, cocktails, sweet teas, and sides, such as baked potatoes, coleslaw, and mac 'n' cheese.
Though the name conjures images of rural American comfort food, there's a lot more than four-egg omelets and charbroiled steaks on the menu at Chef's Country Cafe. In fact, there's a discernible international vibe here, thanks to dishes such as the breakfast crepes and the European-inspired deli sandwiches. The one thing these dishes have in common? They're all crafted in-house and served with a smile. Don't leave before sampling a slice of fruit pie or tripping comically into a cream pie.
Armed with fresh ingredients, Ronald uses fryers and smokers to create southern dishes such as gumbo, beef links with barbecue sauce, and smothered pork chops. Entrees on colorful plates pair well with sides such as red beans and macaroni salad. For dessert, Ron and his crew serve up sweet-potato pie and peach cobbler. At the end of the day, Ron donates all of the restaurant’s leftovers to locals in need of a hot meal.