There is no rush at Kiks Café. The cozy, bistro-style tables and complimentary WiFi encourage passersby to stop, sit for a while, and enjoy a mocha made with organic coffee beans and Ghirardelli chocolate. To complement these drinks, the cooks deftly assemble sandwiches atop pieces of french, wheat, or sourdough bread, covering the slices with everything from black forest ham to pureed kalamata olives. The casual menu also includes salads with bits of grilled chicken, feta cheese, or croutons scattered amid leaves of romaine lettuce.
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.
A massive selection of frosting, toppings, and gourmet cinnamon rolls await treat-seeking shoppers at Cinnaholic, where everything is 100% vegan and made with soy, beet sugar, and nonhydrogenated oils. The menu features specialty rolls?including fudge-brownie chunk, mocha almond, and rocky road? or customers can design their own. Starting with a freshly baked cinnamon roll, they can adorn it with frosting available in flavors such as lemon, orange, raspberry, or hazelnut. Then they can pick out toppings such as gingersnaps, jam, apples, or pecans before sampling their creations.
Alegio Chocolat? / Claudio Corallo uses cocoa made on a plantation, eschewing anything but the most basic ingredients, and sends palates halfway around the world?to a small African island, for instance. The volcanic S?o Tom? and Pr?ncipe houses the plantation of Italian born agronomist Claudio Corallo. He and his family raise plants that are descended from Africa's first cacao population, which arrived in 1819. Their traditionalist methods eschew using additives such as vanilla or soy lecithin. Claudio, who has been featured on the BBC's Full on Food, is the subject of Alegio Chocolat?'s tours, as he sends his storied creations to accompany his other handmade wares.
Bakers at CREAM - an acronym for Cookies Rule Everything Around Me - craft 10 cookie varieties entirely from scratch using a special family recipe. Available in flavors such as double chocolate chip and cappuccino, these sweets are sold by the dozen or used to assemble gourmet ice cream sandwiches in more than 16 different ice cream flavors. Staff members can also make 16-ounce floats, milkshakes, and malts.
CREAM's tasty treats are available seven days a week and until 2 a.m. every Thursday through Saturday. Along with catering to the late-night crowd, the crew caters events using either pre-assembled frozen ice cream sandwiches or live on-site ice cream sandwich assembly.
A chrome espresso machine whirs in Nefeli Caffe, where baristas brew illy coffee drinks as the kitchen staff whips up an array of Mediterranean dishes. Chalkboard menus announce entrees such as moussaka made with Niman Ranch ground beef, as well as tapas such as hand-rolled dolmades and mushroom-fennel “cigars” wrapped in filo pastry and served with tiny guillotines. Nefeli Caffe serves its dishes both indoors amid plants in rustic terra cotta vases, and outdoors at wrought-iron sidewalk tables.