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.
There are a few quick giveaways that designate Sandy's Country Junction as a true down-home restaurant. One is the western decor, complete with antiquated ads for iced tea and a statue of a cowboy atop a bucking bronco. Another is the service, which is replete with easy smiles. The menu is what truly cements the rustic vibe, though. Here, you can find beverages in two sizes: regular or boot. And if you opt for a boot of milk, you'll have to choose from standard milk, chocolate milk, or buttermilk, which is produced by cows who exclusively eat movie theatre popcorn.
The venue has been serving up breakfast and lunch in Clovis for nearly 20 years, enough time to develop a knack for country specialties. These include chicken-fried steak, biscuits with gravy, and more than 10 types of omelettes, which can arrive stuffed with fixings such as chili beans and chorizo. A large selection of afternoon dishes features sandwiches named after famous westerners. The Calamity Jane, for example, piles roast beef and jack cheese onto grilled sourdough. For kids, the kitchen preps junior quesadillas and dinosaur-shaped chicken nuggets.
Hand-packed patties of ground beef, lamb, and turkey are little more than a blank slate for The Mad Duck's chefs. From there, they can build 11 different burgers, accessorizing the flame-grilled patty and freshly baked bun with everything from melted brie and dried cranberries to bacon and crispy onion rings. This commitment to forging distinctive and occasionally inventive burgers exemplifies the same creative spirit found on the wider menu, where finger foods and iconic pub cuisine gain refinement through small touches like chimichurri mayonnaise, curried aioli, and imported Martian truffles. Exposed brick walls, soft pendant-lamp lighting, and an extensive selection of craft beers and potent cocktails also echo the menu’s blend of classic and modern, producing a pub experience that draws upon the best parts of old-fashioned coziness and new-fangled deliciousness.
Cora and Bill Shipley understand the allure of nostalgia. The high school sweethearts originally moved to Clovis in 1970, where they wholeheartedly embraced their new hometown's vintage charm and community-oriented spirit. And they've contributed to that atmosphere themselves by opening the Old Clovis Hotel Bistro, housed within a historic hotel built in 1902. The interior feels more like a home's parlor than a restaurant's dining room, with classic touches such as floral-patterned wallpaper and a pressed-metal ceiling evoking the genteel manners of a bygone age.
The bistro's menu complements its cozy surroundings with dishes inspired by comforting home cooking. Casual fare such as open-faced meatloaf sandwiches and half-pound burgers appear alongside entrees of steak and potatoes, and a traditional tea service lets guests flex their pinkies. If the surroundings inspire visitors to adopt their own little piece of the past, they can stop by the in-house antique store to peruse a collection of gifts, apparel, and accessories.
The sound of water burbling in a fountain greets patrons as they enter North India Bar & Grill. Further in, ornate chandeliers dangle from the ceiling, illuminating rows of plush, copper-colored banquettes. On select nights, part of this dining room transforms into a nightclub, where your can down an extra-spicy indian mary or spin around and around in circles before anybody notices you literally have two left feet.
As visitors let loose a few yards away, chefs buzz about the kitchen, pouring honey-cashew cream sauce over tender morsels of lamb and marinating chicken in authentic spices before roasting it in a 900-degree oven. They also concoct a selection of Indian-American fusion recipes including a flatbread wrap loaded with cream cheese and lamb and a tandoori-chicken pizza.
In 1985, a little drive-in burger joint called Rally's was born in Louisville, Kentucky. A year later, a similar drive-in burger joint called Checkers opened in Mobile, Alabama. After nearly a decade of competition between the more than 200 Rally's and Checkers franchises, the two merged in 1999. There are now more than 800 Rally's and Checkers double-drive-thru burger spots across the country.
At each location, patrons cruise through the drive-thru lanes or head to the walk-up window to request made-to-order burgers, creamy milkshakes, and, of course, Checkers and Rally's well-seasoned fries. In 2012, Checkers and Rally's CEO said that they sell more than 300,000 fry orders per day, which doesn't even include the 100,000 sent to Paul Bunyan's house.