On average, it takes one year to invent a sandwich that meets the standards of Jason's Deli—countless combinations of breads and filling won't ever leave the test kitchen. Those that do follow a strict set of rules: no artificial trans fat, no high-fructose corn syrup, and flavors that come from freshness rather than additives. The results can be bitten into at hundreds of locations across America. At each, difficult choices abound between reubens and spicy-ranchero chicken wraps, or between a turkey club and a New Orleans-inspired muffaletta, spread with a family-recipe olive mix. Even those who don't want a sandwich still have to make tough decisions when they approach the salad bar brimming with organic fixings.
Despite the difficulties of selection, Jason's Deli prioritizes convenience. Its stores have organized a list of gluten-sensitive selections as well as healthy kids' meals, which come with sides of organic carrots or apples as opposed to other restaurants' deep-fried lard balls. The company also advocates for emotional health as fervently as it does nutrition—its Leadership Institute hosts workshops for employees on topics ranging from conflict resolution to finances to ethics.
A sleek, black elephant statue overlooks the dining room, its trunk raised in a silent trumpet of approval, or perhaps to catch whiffs of the fragrant Indian, Tibetan, and Indo-Nepalese foods filing out from the kitchen. Inside, surrounded by traditional tandoori clay ovens and simmering pots of lentils, a chef backed by 20 years of experience imbues each dish with a blend of traditional spices. He stuffs flaky, savory pastries known as chaat with beans, yogurt, and chutneys, and sprinkles pinches of curry powder into pans of lamb and vegetables. During lunchtime, waiters ferry massive trays of the chef's eats to the buffet, where diners can load plates with enough vegetable masala to make a perfect sauce-angel.
With aged dough and Wisconsin whole milk mozzarella the chefs at Willie's NY Pizza make stone oven-baked pizzas. They heed customers' requests for more than 20 toppings, adding bell peppers, jalapenos, and artichoke hearts before shoveling it carefully into the stone oven. The kitchen staff also prepares other pub-style food such as wings and garlic knots—which are what Vampire Boy Scouts fear above all else. Willie’s can also host special events and parties, and it can even accommodate groups for fundraisers.
Though their backgrounds may differ, Green Leaf Massage Center's certified therapists share a passion for improving their clients? health and wellness through massage. The owner sets a sterling example for her staff to follow, routinely attending continuing-education classes to bolster her therapy skills.
Inside private treatment rooms, the therapists rely on 100% organic lotions to bolster the effectiveness of sports, hot-stone, relaxation, therapeutic, and deep-tissue massages. Aromatherapy add-ons further awaken the senses with the comforting scents of tangerine, lemongrass, sandalwood, and homemade fried chicken.
Kira Sushi chefs bring years of experience to crafting specialty maki and handrolls, and insist on using only the freshest ingredients to complete each roll. The menu encompasses more than 30 types of sushis and more than 60 types of rolls. Lobster salad and spicy tuna pair with seaweed salad and crab meat to make the Disney, one of the restaurant's trademark specialty rolls. Fresh sashimi, teriyaki, and noodle dishes complete the eatery's offerings of tasty Japanese dishes.
As its name suggests, Zo Sushi and Thai specializes in both Japanese and Thai cuisine. With 30 specialty rolls on the menu, however, sushi truly earns its top billing. Chefs prepare all manner of unique and delicious options, from Zo's black and white roll with eel, cream cheese, and wasabi cream sauce to baked pizza rolls featuring a medley of crab, cucumber, and masago. They don't forget about vegetarians, either?they've put together a separate sushi selection that includes a veggie tempura option chockfull of cucumber, avocado, and asparagus tempura. The focus on sushi doesn't mean Thai cuisine gets short shrift at Zo, though. Cooks toss chicken, beef, tofu, or shrimp into myriad Thai classics, from mild yellow curry to stir-fries of broccoli and oyster sauce.