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.
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.
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 protein-packed mini wraps, toasted bistro sandwiches and artesian flatbreads that pack only about 320?420 calories each.
At BerrySimple Yogurt, customers use self-serve machines to dispense more than 15 flavors of frozen yogurt into waiting cups. They then navigate through a toppings bar, customizing their creations with spoonfuls of fresh fruit, candy pieces, and boba balls. A ladle of hot fudge, caramel syrup, or one of many dessert sauces tops off the treat and hides the fact that some people actually like candy corn. In addition to self-serve frozen yogurt, BerrySimple offers frozen yogurt pies and floats featuring IBC Root Beer, Sprite, and other sodas paired with frozen yogurt. All of BerrySimple’s yogurt treats are made with Dannon’s YoCream, which is never dehydrated or reconstituted, so it retains all the original active cultures and health benefits of yogurt.
Since 1964, Mike's Pizza has been customizing golden-brown pies from top to bottom?literally. The pizzeria boasts more than 15 toppings to choose from, ranging from classic peppers and sausage to international delights like feta and Canadian bacon. Below those, melted cheese blankets a choice of sauces, such as classic tomato, alfredo, and tangy barbecue sauce. Patrons have options beyond that, too, thanks to a culinary team that whips up crusts in three styles and a variety of sizes. Luckily, the pizzeria's hours leave plenty of time for indecision?it's open until at least 10 p.m. nightly.
Stay 2 Play’s 2,500-square-foot play town miniaturizes a real city center, recreating such locales as the post office, grocery store, and fire station. At each spot, kids’ imaginations have free rein to dream up games and imitate their elders as they take the theatre stage as a ballerina or upsell their peers at the fix-it shop. An adjacent café houses parents and caregivers who can sip coffee or nibble snacks while their kids have fun.
Home cooking can be hard to find when home is on an entirely different continent. But the owners of Himalayan Restaurant knew how to bring the flavors of their South Asian home to Chicago. They sought out Chef Bishnu Subedi, who relies on his 12 years of experience as well as his training in a Kathmandu culinary school. Befitting the subcontinent’s rich and diverse history, Chef Subedi designs expansive menus, which embrace the Northern Indian, Nepalese, and Asian subcultures that define the region’s cuisines.
This cultural fusion is readily apparent in dishes such as the momos: steamed Nepalese-style dumplings that are typically stuffed with minced chicken or vegetables and served by street-food vendors throughout Nepal. Northern Indian flavors completely shine through on certain dishes, including the tandoori chicken, which marinates overnight in spiced yogurt before the chefs quickly barbecue the meat inside a traditional clay tandoor oven. House-made paneer cheese and fluffy naan also evoke the flavors of South Asia; the restaurant further embraces its cultural roots by serving Indian beers and water from melted Nepalese glaciers.
“Popcorn” is a name that reeks of the patriarchy. Deciding to “give Mom some recognition” instead, according to their website, the founders of Momcorn reclaimed the name for mothers everywhere by crafting a menu that blends corn-based treats such as corn on the cob with dishes inspired by Latin American street fairs. Chefs stuff flaky empanadas with ground beef and veggies and fill breakfast tortas with egg, cheese, and chorizo sausage. With its authentic recipes and age-old cooking methods, Momcorn’s Latin favorites are steeped in cultural tradition, much like the American flag’s depiction of alternating 4-inch-long hot dogs.