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 Artisan 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.
For the Bryan family, barbecue sauce is in their blood. Their tradition of award-winning barbecue began over a century ago, in 1910, when Elias Bryan's family faithfully followed him from Cincinnati to Dallas, where he opened the original Bryan's Barbeque. The restaurant established a firm following, which led Elias’ son, William, to open his own restaurant. It was there that the third-generation Bryan, William "Sonny" Jennings Bryan Jr., learned how to properly smoke brisket and concoct tangy, spicy sauces. In 1958, on February 13—the exact same date on which Elias and William opened their eateries—Sonny served the first rack of ribs in his newly opened Sonny Bryan's Smokehouse.
The small chain now shares its spin on traditional Texas barbecue across Utah and Dallas. Sonny Bryan's original barbecue sauce spices up its savory pulled meats and ribs, which have been devoured by U.S. presidents, famous entertainers, sports legends, and A-list animated Disney characters alike. Sonny's seasoned chefs also cater heaps of fresh brisket and smoked chicken to parties and events.
Sonny Bryan's Smokehouse has been on the culinary radar since 1989, snapping up awards and publicity from People magazine, Food Network, the Travel Channel, and The Barbecue Bible. The modest barbecue joints have also earned some highbrow epicurean chops through a 2006 Zagat rating and a 2000 James Beard Foundation award for Culinary Excellence and Achievement.
Proudly bearing the name of the NFL's winningest coach in history, Shula's 347 Grill takes as much pride in its steaks as Don Shula took in being a legendary leader. Inside, dark wood reaches from corner to corner, creating a rich atmosphere awash in the aroma of cooked-to-order cuts. Settled in a booth or at the long bar, browse the menu to discover classic steak-house cuisine with flair, such as parmesan-dusted polenta fries, blackened sea scallops, and 8-ounce filet mignons cooked entirely by fireworks.
Drive Thru Philly curbs hearty appetites with mammoth philly steak or chicken sandwiches constructed on soft hoagie buns. Patrons can moonwalk up to the counter or motor through the convenient drive-thru to adorn a beefy behemoth with a choice of accouterments. Cheese-slice aficionados opt for provolone, while old-school, Philadelphia-trained palates prefer their cheese sauce, like their child prodigies, in "whiz" form. Five choices of toppings, such as grilled onions or mushrooms, complement meaty bites, and jalapeño relish adds fuel to mouth fires. Famished individuals or two hungry diners and their doppelgängers can also bedeck four sandwiches with various condiments, including mayonnaise, ketchup, and fry sauce.
Hogi Yogi and Teriyaki Stix band together to level a.m. and p.m. cravings with speedily served meals. Breakfast sandwiches and omelets come piled with egg, cheese, and morning-time meats such as bacon, ham, and sausage, and breakfast burritos envelop chosen mélanges in the protective embrace of paternalistic tortillas. A side of french toast awakens mouths, and two sausage links complete the final wall of a Lincoln Log cabin. Teriyaki Stix's bowls of Asian flavor come steaming over rice, such as the hot-and-spicy chicken bowl, which is marinated to tongue-singeing perfection. Breaded orange chicken is tossed in zesty signature orange sauce, and the curry bowl's potatoes, carrots, and onions form a stew around teriyaki chicken spiced with savory seasonings. A pair of spring rolls tucks into tummies' remaining corners, leaving guests more satisfied than tabby cats in laundry hampers filled with yarn.
The chefs at Red Maple Chinese Cuisine craft perfectly portioned dim sum alongside Chinese specialties, and have helped earn the eatery praise in the Salt Lake Tribune. Peruse the menu before electing the sizzling house special, in which an ensemble of shrimp, scallops, chicken, beef, and pork take a bow as chefs bring down a curtain of house brown sauce ($11.95). General tso’s chicken deployed from Northern China conquers cravings with sweet and spicy flavors ($9.95), and kung pao chicken pairs vegetables with roasted peanuts, red peppers, and a spicy sauce ($8.95). Children recoup energy after shingling the roof of a couch fort by selecting entrees from the kids' menu, while adults contentedly slurp seafood soup alongside bamboo pitch ($10.95) in a spacious, gold-inlaid dining room.