Oasis Food Cafe's founder Feras Elrayes believes that food can be both fast and healthy. That's why he populates his cafe's menu with a variety of quick, Mediterranean-inspired meals that make use of fresh veggies and olive oil, from gyros to chicken schwarma. But Feras also makes sure to keep vegetarians in mind when planning his dishes. For example, those in search of a hearty salad can tuck into a healthy mix of kale and pecans, or a blanket sewn of lettuce.
After their personal experience with juicing revolutionized their lives, the husband and wife behind Drinkbar. Juicery decided to share their story with the public. The self-described “flexetarians” respect all food choices but choose to imbue their cleanses with raw juices, local coffees, and smoothies that help flush the body of toxins while flooding it with nutrients. Crafted from all-natural ingredients such as fresh carrots, apples, lemons, and kale, the juices can help customers shed pounds, evict harsh chemicals and toxins from the body, and even gain more restful sleep.
Nearly 15 years ago, Lollicup Coffee & Tea founder Alan Yu helped introduce America to a drink popular in his native Taiwan: boba milk tea (a.k.a. bubble tea), named for the chewy tapioca balls known as boba that hang suspended in the beverage. These gummy treats make the drink something of a snack, too?people slurp them up using oversize straws, chewing them between sips or collecting them in their cheek pouches.
Lollicup's specialty is milk tea flavored with almond, jasmine, coconut, or other infusions, but boba can also be added to most of Lollicup's other colorful drinks, from grapefruit green tea to watermelon juice and signature soy pudding. There's food, too: shareable morsels of fried meats and veggies, or rice plates if a well-rounded meal is in order. Thanks to word of mouth and a spot on the Food Network's Unwrapped, Lollicup has expanded to dozens of locations across the country and has outposts opening soon in Europe and the Middle East.
With almost 2,000 caf?s in 14 countries, the South Korea?based Caffebene line of coffee shops has fans. Lots of them. And it's not hard to see why. Food options range from sweet to savory, frozen to molten, and snack to full meal, while drinks span a spectrum of coffee drinks, frappes, and smoothies. The bistro offers the ultimate in multicultural mixing and matching. After a bread bowl brimming with New England clam chowder, one might opt for the caf?'s modified patbingsu, a dessert that layers green tea ice cream and red bean paste over shaved ice mixed with rich, condensed milk.
All you have to do to find Lemon Drop Juices is listen to the whirl of the blenders mixing up juice and smoothies. The appliances brim with fresh fruits and veggies mostly culled from local, organic farms, rather than a child's Play-Doh set. Customers visiting Lemon Drop can also browse the bins of fresh produce or grab a mason jar packed with the makings for a nutrient-rich salad.
Upon first glance, Tiki Monster H2O looks like your average snack shop—there's shelves packed with colorful candies and bags of chips, coolers filled with frosty soda bottles, and a counter lined with flavored syrups for snow-cones. Examine the inventory more closely, however, and you'll encounter retro, novelty, and unusual treats interspersed with familiar selections of Coca-Cola cans and packets of Cheetos. There are more than 100 different types of gourmet sodas, many in inventive flavors such as chocolate-covered maple-smoked bacon, green-apple jalapeno, and key lime pie. Shelves are also lined with vintage candies and international sweets, ranging from kitschy candy cigarettes to Asian red-bean ice-cream bars.
As guests marvel at the colorful labels of cartoon-character energy drinks and peruse racks of sunglasses, staffers keep busy behind the counter. They blend up simmering specialty Marley coffee beverages and shaved-ice drinks in flavors such as orange cream, chai tea, and salted-caramel cream. They frequently screen old westerns on the shop's TV, transporting viewers back to a time when cowboys still rode horses and regularly dined on tree bark.