Le Peep's focus on breakfast and lunch stems from a decision made more than 40 years ago, when Buddy and Rhoda Waldman opened The Village Pantry in Aspen, Colorado, and?not wanting to miss a half day of skiing?would close the kitchen each day before noon. The duo would continue to tinker with their concept, stare at it through a novelty-sized microscope, and change its name before it eventually migrated to Texas.
Nowadays, the kitchen staff perpetuates the breakfast-crafting tradition by offering omelets, eggs benedict, skillets, and build-your-own pancake options that use ingredients such as walnuts, bacon, pineapple, and chocolate chips. Traditional dishes are augmented with unique twists, such as the Gooey Buns, english muffins broiled with brown sugar, cinnamon, and almonds and served with a signature side of Mom's Sassy Apples. During midday hours, a variety of salads, burgers, and sandwiches parades out of the kitchen accompanied by smoothies, juices, or Mother Parkers coffee. Le Peep's catering service delivers breakfast and lunch fare to homes, events, or filibustered neighborhood-watch meetings.
Every day at more than 770 locations, Jamba Juice proves that good nutrition can be both convenient and delicious. Since the beginning, the company has based its philosophy on choosing whole fruits and all-natural ingredients over artificial flavorings and preservatives. The menu is completely free of high-fructose corn syrup and artificial trans fats, and it makes additional accommodations for vegan and gluten-free diets.
Although Jamba Juice is serious about using wholesome ingredients, the company is a little more playful when it comes to the palate. Whole fruits and veggies can be blended into an extensive menu of great-tasting smoothies and freshly squeezed juices. But Jamba Juice?s commitment to keeping healthy eating simple informs its solid-food options, too. Customers can kick-start their morning with a steaming bowl of slow-cooked, steel-cut oatmeal, or stay energized throughout the day with six varieties of Energy Bowls: nutrient-rich blends of whole fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits.
In addition to nourishing and energizing the human body, Jamba Juice fights childhood obesity by sponsoring Team Up for a Healthy America. The initiative encourages 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.
Most anything tastes good when tossed onto a pizza, but for Palio's Pizza Cafe, that's not an excuse to work with subpar ingredients. The chefs make all their dough from scratch and layer pies with all-natural sauces, 100% real cheese, and produce fresh from local farms. They use these elements to build pizzas as varied as they are delicious. There's The Scorcher with spicy sauce and fresh jalape?os; the Hawaiian Sunrise with pineapple and sun-dried cranberries; and the Nutty Chicken with spinach and roasted cashews. Just like at a dream DMV, though, pizza's not all that's on the menu. The menu also abounds with pasta entrees and sandwiches paired with kettle-baked chips.
Bodacious Cones is really three things in one: a coffee shop, a smoothie bar, and a gourmet snow-cone emporium. For the young at heart, staffers blend together premium cream, cookies, candies, chocolate-covered coffee beans, and more to create more than 100 flavors of its signature sweet cream treat, one for every hour of the day. For the young at heart, staffers blend together cookies, candies, chocolate-covered coffee beans, and more with its signature sweet cream ?Chaa? to create more than 100 gourmet treats. The shop also brews a smooth and tasty blend of Kona coffee and serves the caffeine-packed beverage hot, iced, or as a frappe.
FruitiYogi's self-serve frozen yogurt machines and bountiful toppings bar allow guests to create limitless combinations of frozen confections. The shop rolls out 10 flavors of frozen yogurt at a time, keeping sweet teeth on their toes with rotating varieties that may include strawberry, coconut, and pumpkin. Sprinkles, gummy bears, nuts, and chocolate chips headline a selection of 60 toppings that pile into cups and protect froyo from the sun, especially when it wears its monocle.
Orbs of freshly made dough chug along the lustrous metallic conveyor belts of Marquez Bakery and Tortilla Factory's enormous tortilla-making mechanism, polka-dotting the chainlink pathways as they're flattened, baked, and morphed into the eatery's trademark fare. The chefs at the family bakery load the disks with traditional Mexican meats, such as chorizo and chicharrón, by hand, whisper "goodbye" to each morsel, and send them off to catered events or the onsite restaurant. They also sate sweet teeth with meticulously constructed custom cakes, harking back to founder Jose Marquez's legacy of selling donuts, pies, and sweet bread from his own home.