Afghan Cuisine & Banquet Hall's chefs make a mean kabuli pulao. In the words of Seattle Weekly food writer Hanna Raskin, the dish—which consists of broth-boiled basmati rice, shredded carrots, raisins, and a juicy lamb shank—"makes you want to eat nothing but lamb forevermore."
Lamb is just one of the meats that chefs skewer onto kabobs at Afghan Cuisine & Banquet Hall. Others include marinated chicken and meatballs seasoned with curry, ensuring that they leave an easily trackable, bright-yellow trail when they roll away. Family recipes dictate the careful creation of main dishes as well as their saucy compliments, such as garlic-yogurt and cilantro chutney, which diners can sop up with fluffy naan. They can sample authentic Afghan drinks, too, in the form of Afghan tea or dogh, a cucumber-yogurt drink.
After attending culinary school, Lebanon-born Moussa Elmoussa decided to open a restaurant using Mediterranean recipes borrowed from the mother of his half-Grecian wife. More than 17 years later, he continues to prepare a menu made with nutritious, healthy ingredients such as lemon juice, chopped cucumbers, and low-fat yogurt from dieting cows. Chefs at both locations carve kosher and halal lamb, chicken, and beef for gyros, stuff grape leaves with rice, and ladle out housemade tzatziki sauce.
Every patty of antibiotic-free, never-frozen ground chuck is a blank canvas at Stacks. After sampling multitude of other burgers, the beef connoisseurs at Stacks decided to start from scratch to reinvent the burger. From there they founded a unique eatery, where guests can build a custom burger by selecting white or wheat bread (or, if they'd like, a lettuce wrap in lieu of bread) and adding sauces and toppings. The topping selection includes everything from classics like lettuce tomato, and onions, to mushrooms, Stacks sauce and jalapeños. To accompany these freshly cut burgers, Stacks's menu also features hand-cut fries made from Washington State potatoes as well as milkshakes made with 100% hand-crafted ice cream that are so indulgent they're blended with cookies, candy, or yacht debris.
With its black-and-white tiled floors and gleaming tables, Stacks fully embraces the Americana-tinged spirit of a classic burger stand. At the same time, the restaurant features a handful of modern touches, such as a sound system that plays internet radio with contemporary music and five flat-screen televisions that hover above the front counter, an ideal option for watching the game.
Fatburger's gourmet burgers range from 2.5 oz. single-patty "baby fat" burgers ($2.49) to the XXXL 24 oz. thrice-stacked "triple king" ($9.69), with three more moderate options in between. Made from 100% lean beef, Fatburger's gourmet burger combos start at $4.99 (beer/burger combos start at $5.99), and all of the grilled goodies come topped with fresh veggies, while optional add-ons ($.59–$.89 each) are available for a custom chow-down. Plop a scoop of chili on your burger and cover it with a slice of cheese for a decadent dining experience, or create a breakfast-themed burger with bacon and an egg. Fatburger's chicken sandwich ($4.99 alone or $8.99 for combo; grilled, fried, or spicy), turkey burger ($4.49 alone or $7.99 for combo), and veggie burger ($4.79 alone or $8.49 for combo) offer awesome alternatives to bovine-based meals. Homemade onion rings ($2.89) or skinny fries ($2.39) act as lovable sidekicks for your brooding, misunderstood burger without a cause, while a sweet Maui-banana or cookies-and-cream milkshake ($3.79) can double as the skankified Olivia Newton-John it wins during the final musical number.
With an extensive menu of island-inspired eats, the eatery blissfully deserts feasters on an island of inspired cuisine. Start with an order of Spam musubi and enjoy the canned delicacy swaddled in a nori wrap with egg and rice ($4.95) or go for an order of Shanghai-style lumpia, a Pac Island family recipe of pork, shrimp, and vegetables in an eggroll-esque package ($5.50). Dinner at the eatery offers an abundant bounty of nourishment, with everything from noodles, rice, and burgers to their 13 barbecue combination platters. The loli chicken and Kalua pork, whose delectable pairing of barbecue chicken and slow-smoked pulled pork sautéed with cabbage ($10.49) was crowned best entree in the 2007 Taste of Tacoma festival, while the teriyaki-marinated kalbi short ribs ($10.95) was top entree in 2006. Most platters are served with two scoops of rice and either macaroni salad or island slaw. Salute sweet teeth with a tropical-fruit smoothie ($4.50), slice of pineapple upside-down cake ($3.75), or slice of molten-chocolate "luv-a-lava" cake ($5.95).
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.