Burrito Joint's meal maestros stuff traditional Mexican fare with the freshest fillings available. The cooks steadfastly refuse to employ reheated or frozen ingredients, banning microwave ovens and outlawing Mr. Freeze from the kitchen. The Joint's nine varieties of burrito wrap a whole-wheat or white-flour tortilla around a choice of protein such as steak, tofu, or carnitas pork, with additional fillings including black or pinto beans and lime cilantro. Burrito Joint's menu fills out with Kick Ass fajitas, Bravas enchiladas, and Bumpin' tacos such as the original baja fish, a creation that nestles grilled or breaded tilapia inside soft corn tortillas, all crowned with chopped cabbage, mild salsa roja, and chipotle-ranch sauce.
Twenty years as a chef has taught Bua Nartpranin, a self-proclaimed cooking perfectionist, the secret to delicious food: fresh ingredients combined with just the right amount of spices and herbs, grown in her very own garden. Her culinary talents have taken her to northeastern Thailand, Atlanta, New York, and finally New Jersey, where she whips up dishes in the kitchen at Lotus Thai Cuisine with the motto of "always cook with love and passion." Her garden-fresh herbs and spices are found in a smattering of sauces—from the spicy chili sauce that blankets crispy red snapper to curries and basil sauce that flavor chicken and tofu. And when she is not busy cooking at the restaurant, Bua happily cooks for her three children at home or for anyone she hears is hungry and stuck in a nearby elevator.
Of all the utensils and appliances in the kitchen of Let It Be Grill, few are as crucial as the thermometer. The kitchen staff uses it to monitors the level of doneness in an host of rib eyes, sirloins, and T-bones, as well as nearby meats such as meatloaf and turkey. They also prepare Italian dishes such as spaghetti with meatballs and southwestern eats such as Texas-style ribs, churrasco skirt steak, and flan. The BYOB eatery, which also serves up large pancake stacks and omelet ziggurats for breakfast, lets diners take up the mic on weekends during karaoke evenings.
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.
Befitting its name, Mexican Festival Restaurant strives to celebrate the flavors of traditional Latin cuisine while immersing diners in a vivacious setting that embraces a similarly vibrant spirit.
Time-Honored Cooking Techniques
Servers make every order of guacamole at guests' tables, adroitly mixing onions, tomatoes, cilantro, and jalapeños into the creamy avocado. When it comes to entrees, the chefs demonstrate a similar dedication to time-honored techniques. Beef-filled enchiladas suizas arrive topped with creamy tomatillo sauce and melted chihuahua and oaxaca cheeses, mole sauce lends a decadent richness to orders of roasted chicken, and grilled salmon fillets feature a sweet-and-spicy sauce made from mangoes and ancho chilies. Homemade flan with grilled pineapple ensures meals conclude on a refreshingly sweet note.
An Eponymous Mural
Adobe-hued and textured walls reinforce the restaurant's deep regional ties. The dining room's most prominent piece, however, is a massive mural entitled Mexican Festival, which was painted by Mexican artist, Juan Lopez. The sprawling mural features an assortment of vignettes—including images of bull riders and villagers in traditional Mexican clothing—which complement the vibrant colors of the blue-green wooden rafters and the cerulean alcoves filled with votive candles and blooming flowers.
Hornblower Cruises started in 1980, when founder and CEO Terry Macrae bought a charter yacht business. It's fleet? Two yachts. Since then, though, it has grown exponentially. Nowadays, it's big enough to staff nine ports, in spots from New York to Newport Beach, home of the company's most noteworthy boat, the M/V Wild Goose. The historic yacht was actor John Wayne's private vessel for years, before Hornblower bought it in 1995. At this point, it's a celebrity unto itself.
The company's captains helm that yacht, and many more, on myriad types of trips. One San Francisco ferry ride whisks passengers off to Alcatraz Island for tours of what was once Al Capone's jail. Other cruises slice through the waters on whale watching excursions. In New York, of course, there's a cruise to the Statue of Liberty, and at most locales, the company also hosts dinner cruises, a pleasant alternative to no-dinner-for-you cruises. Regardless of the luxury boats' destinations, though, they all have one thing in common—they impact the environment as little as possible. The company's award-winning Respect Our Planet Initiative means the team strives to use reclaimed and eco-friendly materials in new yachts, and draw on wind and solar energy when possible.