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. Blended drinks dominate the menu, with options including fruit refreshers—made with naturally hydrating, electrolytic coconut water—and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Mighty Leaf teas flavored with hibiscus flowers or peppermint. 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 a trio of california flatbreads, each packing only about 320–420 calories, which can be pleasantly capped off with cups of Whirl’ns frozen yogurt.
At Drybar, a pair of scissors or hair-coloring foil is nowhere to be found. That?s because the business?s founder, Alli Webb, opened the shop strictly for blowouts after her in-home business skyrocketed. Featured extensively in the media, each of the more than 25 white-hued, airy shops revolves around a center bar where customers sit for around 45 minutes as stylists blow-dry, straighten, and curl their hair. From a menu booklet, clients select a cocktail-themed hairstyle, such as The Mai Tai, which imparts beachy waves, and The Manhattan, which streamlines locks with a sleek finish that mimics the straight lines of downtown New York and can be outfitted with a tiny doorman who hails cabs for you. The staff at Drybar also crafts updos, travels on location for an additional fee, offers high-end products and tools available for purchase, and tallies bar tabs so that customers can pay for multiple blowouts at once.
A scattering of sidewalk tables introduces passersby to Zara Mediterranean Restaurant. Inside, large, spacious windows and opposing mirrors frame booth seating and dining tables, accompanied by a wood-accented bar set with high stools. Another outdoor space, an umbrella-covered patio, bookends the dining realm. But at all of these place settings, patrons feast on the same authentic Turkish and Mediterranean cuisine. Lunch and dinner menus catalog selections such as ali nazik—marinated cubes of tender beef atop a purée of grilled and spiced eggplant and bell pepper—or imam bayildi, a vegetarian mélange of eggplant, bell peppers, onions, pine nuts, pistachios, and raisins with or without sunglasses. In addition to the restaurant's ample in-house seating, they also offer free delivery to anywhere in Palo Alto on orders of more than $15.
After ten hours of slow-cooking, the barbecue ribs at Joe’s American Bar & Grill land on tables tender and ready to fall of the bone. Served with fresh-made coleslaw, these ribs are the centerpiece of a menu overflowing with upscale comfort food. Chefs cut potatoes by hand to accompany bacon cheeseburgers topped with aged cheddar and bread-and-butter pickles made in-house rather than flown in by a talking stork. Grilled pizzas are made fresh to order and never frozen, and hefty sandwiches and hand-cut steaks stack plates with sustenance. On the weekends, brunch dishes come out of hibernation to sate guests with made-to-order omelets and specialties such as eggs benedict and prime-rib hash. Diners enjoy the fresh air on the outdoor patio or cluster around the bar to keep track of sports scores or find out who really got married on Days of Our Lives.
When they’re not blending imported leaves into 120 tea varieties, the tea gurus at Tea Time lead tasting classes that empower sippers to explore the 3,000-year-old beverage’s origins, aromas, and health benefits. The classes reflect Tea Time’s mission to make its tea room a welcoming community hub. In the shop’s “sniffing corner,” staff members help customers sift through 150 glass jars of tealeaves in search of their ideal blend. Free WiFi, bamboo tables, and a menu of French-style pastries and English-style sandwiches furnish tranquil afternoons, and a slew of teatime accessories line solid oak shelves.
Baklava's owner showcases his Turkish roots and passion for the country's cuisine with a sumptuous spread of tasty meze, colorful sauces, and juicy marinated meats. Starters of flaky pastry and flavorful baba ghanoush spread out on white tablecloths to prime appetites for Old-World Mediterranean flavors before patrons skewer beef, lamb, and chicken or joust for their date's honor with kebabs. A cosmopolitan m?lange of flavors and textures peppers the palate, with creamy yogurt accentuating meats and veggies alongside aromatic spices and rich tomato-based sauces. Baklava's captivating d?cor envelops guests in a rustic aura with murals of Turkish landscapes on the walls and high ceilings of timber beams, and an open kitchen invites diners to discuss Ottoman history with hardworking chefs.