There are a lot of steps to creating bagels. But rather than take shortcuts such as freezing dough and pre-baking items, the staff at Top of the Bagel Cafe complete every step in the early hours of morning. This helps them ensure their bagels are fresh, soft, and ready for customers by their 5:30 a.m. weekday opening time.
They begin by mixing the dough, which they then boil into perfect circles before baking them into fluffy, unsliced rounds. Once bagels have cooled slightly, chefs can slather them with one of the seven styles of cream cheese or lox, or slice them in half to create the shop's signature sandwiches. These include breakfast items made with scrambled eggs, or even open-faced melts topped with a gooey layer of cheese. In addition to bagels, they serve up a range of drinks, such as cups of coffee, smoothies made from fresh fruit, and sodas squeezed from fresh vending machines.
If you were to trace the origin of one of Jamba Juice’s freshly squeezed juices, it wouldn’t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it’s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there’s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there’s Kale Orange Power, loaded with kale, bananas, and orange juice—all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit—which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
At The Armenian Cafe, chefs have mastered the delicate art of adaptation. Their far-reaching menu spans the meals of an entire day, incorporating many entrees that seem American at first glance, but have actually been injected with Mediterranean flair. What appear to be crunchy chips are toasted segments of pita bread; breakfast omelets can contain gyro meat and falafel in addition to morning meat staples; and pieces of cured Armenian beef sausage dapple mozzarella and feta cheese on the soujouk pizza. Even desserts receive the fusion treatment, with layers of baklava filo dough sandwiching the creamy filling of an Armenian cheesecake.
Of course, the kitchen also produces recognizable classics of the culinary genre. The chefs closely guard the secret marinade that flavors their rack of lamb, just as they do the recipe for the garlic house dip—curious diners have only managed to discover that it does not, in fact, contain spaghetti. Shish kebabs and pita sandwiches, on the other hand, flaunt housemade tannouri pita bread and pair well with sips of Armenian coffee and sights of belly dancing on Friday and Saturday. From 2008 to 2012, this mix of the inventive with the traditional has helped the café win first-place or runner-up status from CityVoter for Best Mediterranean.
According to Zagat, the portions of breakfast plates at Broken Yolk Cafe can be "obscene"—although one could also consider them generous. Sometimes, these sizes are even considered a challenge. In 2010, Man Vs. Food's Adam Richman paid the restaurant a visit to tackle its infamous Iron Man Special: a 12-egg omelet, topped with chili and piled onto a 15-inch pizza pan.
Opened in 1979, Broken Yolk has spent decades fine-tuning its southwestern recipes—many enigmatically named for people such as "Betty" and "Tony G". Alongside steaming breakfast burritos and griddled buttermilk pancakes, the menu features nearly 20 omelets stuffed with fresh ingredients such as beef chorizo, avocado, and mushroom sauce. Shredded hash-browns are crafted from fresh potatoes, and the salsa is handmade each day. Until its official closing time at 3 p.m., Broken Yolk also serves sandwiches and half-pound Angus burgers. The local chain's six locations each feature their own private banquet room and secret underground passage to one of the other restaurants.
At Mediterranean Café, chefs inject Californian flair into a dinner menu of hefty meat-based and vegetarian table-toppers inspired by Middle Eastern and southern European entrees. Munching patrons and overly involved life coaches tear mushrooms, plum tomatoes, artichoke hearts, zucchini, and onions from the roasted vegetable medley ($13.50), which is planted atop basmati rice and served with minted cucumber-yogurt sauce. Identical trimmings add pizzazz to the kifta kebab ($16), starring beef kissed with spices, onions, and parsley, and fig spread camouflages the pancetta and fig pizza's ($15) thin crust from competitive eaters in training, cradling roasted chicken breast, pancetta, gorgonzola crumbles, mozzarella, and veggies.
At Ignite, chefs hand-sculpt specialty Angus burgers and pitch Neapolitan-style pizzas into a wood-fired oven. Caputo flour and San Marzano tomatoes import the flavors of Italy to the menu's authentic pizzas, topped with wild cremini mushrooms and roasted garlic ($10.95 for lunch; $12.95 for dinner) or artichoke hearts and homemade mozzarella cheese ($11.95; $13.95). Made from 100% Angus beef, the huntsman burger ($11.25) slays hunger pangs with a stack of hickory bacon, caramelized onions, and stilton huntsman cheese on a brioche bun, all served under a wooden box propped up with a stick. Sandwiches made with freshly baked flatbread ($8.95) anchor the lunch menu, and for dinner, seared scallops pair with a pecan wild-rice pilaf in light lemon sauce ($18.95). During either meal, diners can sit inside, where TV screens and artwork surround a 360-degree bar, or move to the outdoor patio, staring into the stone fire pit's mystical flames for visions of the latest stocks and hockey scores.