I Dream of Falafel's health-conscious chefs craft a menu of fresh, locally sourced Mediterranean cuisine, customizing each selection to meet individual dietary needs. Preservative-free vegetarian dishes and slow-cooked meat treats materialize from such high-quality ingredients as house-made falafel, cage-free chicken, and premium AA beef sirloin that is never frozen or forced to time travel. After scanning the menu, diners create their own meals by pairing a made-from-scratch laffa bread, salad, or organic hummus base with a hearty protein and farm-fresh toppings such as sumac onions and tomato-cucumber salad. Available ingredients accommodate the tastes and restrictions of any appetite, with options for vegan, gluten-free, low-fat, low-carbohydrate, and high-chickpea diets.
The name Sataza is a combination of the Hindi words for "seven"—the number of spices on their signature spice mix—and "fresh""—the condition of their ingredients. Eschewing cryptic menus and buffets filled with dishes that only psychics and those "in the know" might be able to identify, the restaurant custom prepares each meal based on the diner's preferences. Guests first choose a base of a locally baked flatbread wrap or a bowl filled with basmati rice or salad, and then select from such protein options as chicken tikka marinated in Tandoori spices or Tandoori paneer—grilled cheese dry-rubbed in piquant seasonings. Toppings such as chopped cilantro and cabbage salad add further flavors before guess tie their creation together with one of six chutneys, including the yogurt-and-cucumber mixture of raita and tongue-tickling peri-peri, made from serrano peppers, tomato, and onion. The chefs set their flavors apart from standard Indian joints by toasting and grinding each of their spices in-house, and blending their own mixture of garam masala.
Bella Bacinos owner Linda Bacin hasn't just been a culinary force locally—she's served on the Taste of Chicago committee—but also nationally, as she's been a National Restaurant Association board member for decades and made television appearances with Oprah Winfrey, Rachael Ray, and Guy Fieri. Perhaps not surprisingly, one of her most lasting impressions has been creating the first-ever "heart healthy" pizza to be featured in the Chicago Heart Association's Eat Well Guide.
These pizzas, deep-dish or thin-crust creations topped with anything from broccoli to italian sausage and peppers, can be enjoyed at Bella Bacinos. Like the other dishes on the menu, they're made from ingredients that are organic and free of trans fats and preservatives whenever possible. Though known for its pizza, Bella Bacinos also serves breakfast, including three-egg omelets and french toast, as well as classic Italian entrees such as shrimp linguini and veal saltimbocca.
In honor of Women’s History Month, Groupon is celebrating an inspiring group of women: business leaders whose companies and brands enrich their communities. Thanks to the dedication and ingenuity of these leaders, local communities across the country are stronger and more diverse.
Shop the Women in Business collection.
Debbi Fields opened her first cookie shop in 1977, launching what would soon become a household name. Today, Mrs. Fields bakers from all over the world carry on her legacy, whipping up her signature semisweet chocolate-chip cookies with the same top-secret recipe that Mrs. Fields invented. They carefully fold real butter, whole eggs, and pure vanilla into delicate, buttery batters to create soft, chewy cookies that fill nearby nostrils with irresistibly sweet aromas. Using these same ingredients and recipes, they also bake up cookie cakes that can be decorated with colorful icing and personalized messages such as birthday wishes, inside jokes, or bank-account passwords. When they’re not handcrafting milk-chocolate-chip, cinnamon-sugar, and peanut-butter cookie batters into mini, regular, or cake-size cookies, these bakers are busy making gourmet brownies with pecans and walnuts.
In 1988, Auntie Anne's founders Anne and Jonas Beiler purchased a Pennsylvania farmers'-market stand, where they experimented with dough until they created a pretzel that seemed to strike the perfect chord with their customers. Today, at their more than 1,350 locations worldwide, the pretzel makers still hand roll the original recipe but have added to the menu with inventive options such as the eight signature dipping sauces. The team constantly explores new uses for the pretzel dough, such as wrapping it around hot dogs and slicing it into bite-size nuggets. To transform the snack into a meal, they accompany it with specialty drinks, including frozen-lemonade desserts.
When not twisting dough, Auntie Anne's team partners with the national charitable organization Alex’s Lemonade Stand Foundation, which raises funds to fight childhood cancer. Auntie Anne's also reaches out to the community through fundraising opportunities.
With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and artesian flatbreads that pack only about 320–420 calories each.