Crusty Tasty Bistro's artisanal bakers and sandwich constructors craft a menu of Hungarian-American fusion fare and fresh baked goods. Steamy Hungarian goulash ($7.99) dazzles palates with a spicy paprika swirl, and fried dough sings under a shower of sour cream and garlic ($3). Sandwiches ($7.29) swaddle a variety of hearty, just-cut meats, and are available au naturel or grilled, and pastries ($1.39–$3.50), such as linzers, burst with sweet almonds and fruit. Bread loaves ($3.60), ranging from pumpernickel to challah to sandwich rolls, donate a just-baked smell to the atmosphere, giving noses a glimpse of the old country without the inconvenience of attending Renaissance fairs or ceasing to pay the electric bill.
With more than 845 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. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to getting kids active?which they can do by visiting the main Jamba Juice website.
The Winchester Pub & Eatery’s resident chefs channel the culinary traditions of English and Irish pubs to craft a menu that merges gastronomic ritual with contemporary flair. Commence noshing with an appetizer of cracked wings; coated in the Winchester’s signature sweet orange-bourbon glaze, the wings traverse tongues with a sense of culinary adventure that surpasses Magellan’s most daring forays into Vietnamese cooking. Bolstered by homemade mashed potatoes and brown gravy, entree plates of bangers and mash put a hurt on pesky hunger pangs, and homemade meatloaf sticks to ribs with a nostalgic embrace. Throngs of beverages—including microbrews, specialty cocktails, and Thomas Kemper root beer—wait in the wings to quench parched palates or spontaneously combusting napkins.
At The Majestic Caf?, everything is homemade?even the ketchup. Proudly sticking to classics?with a few contemporary twists?it's been lauded by Open Table diners as a "neighborhood gem." The chefs work with small, local purveyors to source super-fresh ingredients that compose each dish. Menus unfold to reveal starters of crispy shoe-string fries drizzled with tangy, housemade gorgonzola sauce, and Majestic white bean and butternut squash hummus with toasted crostini. The signature french dip sandwich, lined with house-seasoned and roasted beef and shredded lyrics to "Da Dip," shares the spotlight with new york strip steak, fish and chips, and St. Louis ribs. Weekend brunch is offered to those who need their morning fix of huevos rancheros, spinach florentine scramble, or the Northwest benedict with housemade crab and bay shrimp cakes, all of which can be paired with bloody marys, screwdrivers, and greyhounds.
Blue Heart Art's passionate staffers hand-select every locally created treasure that they stock, which includes photo-enhancing picture frames ($5.99–$15) and fruit-themed towels, ideal for making soaps salivate and subsequently lather themselves ($6.99–$7.99). Like early morning office hours and turtle races, viewing the shop's art and home furnishings may be enhanced by the consumption of coffee. Blue Heart Art's on-site coffee lounge brews fair-trade, Seattle-roasted beans, and head barista Jordan crafts creative potables such as the smooth and sweet raspberry truffle latte ($3.95 for 16 oz.). The café's warm, lounge-like décor—replete with a couch and club chairs—encourages patrons to relax and hug throw pillows.
While living on Molokai, Bobby and Diane Nakihei couldn’t throw a stone without hitting a plate-lunch special. The classic Hawaiian dish—two scoops of rice, one scoop of macaroni salad, and an entree—is served at practically every fast-food restaurant and food wagon across the island. When the couple moved from Hawaii to the Pacific Northwest, they began to long for the once-ubiquitous island cuisine. So Bobby traded the stuffy shirt and tie of a bookkeeping career for the patterned, button-down shirts of his homeland and opened Bobby's Hawaiian Style Restaurant, drawing transplanted islanders and locals alike to his plate-lunch specials, which often come wrapped in taro leaves and seaweed.
His cuisine earned the restaurant a spot on the Food Network's Diners, Drive-Ins and Dives and praise from Scott Gorman of the Herald, who extols it as “prepared and presented with a good deal of authenticity and style.” Revered dishes include Kahlua pig, which Chef Bobby cures with hawaiian sea salt, covers in banana leaves, and roasts for eight hours. The meticulous preparation extends to the rest of the menu, which spotlights the leaf-steamed pork of laulau and the sushi-esque spam musubi. In addition to the cuisine, owners Bobby and Diane showcase Hawaiian culture by offering hula lessons, presenting live Hawaiian music and recycling diners' lawn clippings into grass skirts.