Honeycutt Coffee, located in the Maricopa Business Center, wakes up patrons headed to work with fresh cups of coffee and a menu of cafe-style breakfast sandwiches and baked goods. During the afternoon, its dark wooden tables and comfy leather chairs often host professionals having lunch meetings or researching sick-day illnesses they could have plausibly contracted since 8 a.m.
Fueling their activities are sandwiches and salads, including spicy turkey paninis with a chipotle pesto spread, roasted garlic chicken paninis, and chicken caesar salads. Honeycutt tries to source its wares from local businesses whenever possible, and its coffee is roasted by Phoenix's Espressions.
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.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.
The cooks at GiGi's Cafe call their cuisine soul food––and that's true if your soul happens to crave tender beef or pork ribs slathered in housemade hot or mild barbecue sauce, fresh-baked desserts like sweet potato pie, or Broaster chicken, a less greasy alternative to fried chicken. Of course, it's hard to imagine any entity––celestial or otherwise––turning down succulent pulled pork or chicken or neatly cut squares of baked mac & cheese or fresh-cooked corn on the cob. When it comes to universal crowd pleasers, though, the real winner might be GiGi's impressive triple-decker chocolate cake with cream cheese frosting, a slice of which makes an especially fitting ending to a decadent meal or a bad first date with a personal trainer.
Bergies Coffee Roast House may have all the comforts of home—cozy couches and armchairs inside, an umbrella-shaded patio out front—but the coffee crafted by its owners, brothers Bruce and Brian Bergeson, is nothing like the stuff that comes from your kitchen coffee maker. They source their beans from countries all over the world, including Central and South America, Africa, and Indonesia, depending on which region’s crop is in season and weather forecast predicts the most frothed-milk storms. Once beans arrive, Bruce and Brian custom-roast them in small batches, painstakingly tracking the temperature every step of the way. Once they’ve reached their peak of aroma and flavor, one of the brothers performs a taste test to make sure the java lives up to the Bergies name. Strict freshness guidelines ensure this attention to detail doesn't go to waste—the beans that star in each cup at the coffeehouse are never more than two weeks old. And those cups are many. More than a dozen styles of hot and cold espresso drinks populate the menu, including unusual selections such as their signature iced Brucée. To complement their sips, visitors can find live music on the stone patio most Saturday evenings.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.