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 soymilk, 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.
"Keep it simple." At Pure Parsippany, that isn't just sage advice?it's a philosophy. As the restaurant's name might suggest, the approach to food here isn't a complicated, muddled process; instead, it's built upon fresh ingredients and unaltered flavors.
Executive chef Michael Schmitt captains the kitchen, where he and his team craft a menu of upscale American- and Asian-inspired cuisine. Their spread includes familiar favorites such as filet mignon, pan-roasted pork chops, and miso-glased Chilean sea bass in addition to an ample selection of sushi rolls. Visitors dig into these hearty entrees in Pure's elegant, spacious dining room, where gold chandeliers shine light across cream-colored booths and chairs, dark hardwood floors, and exposed brick facades. At one end of the restaurant, bartenders mix more than a dozen signature cocktails at a large, square-shaped bar for guests to enjoy as a nightcap or a resting place for the loose olive skewers in their pockets.
They say you can't be all things to all people, but that apparently hasn't stopped Red Stone Tavern from trying. For starters, there's the decor: an aesthetic compromise that incorporates rustic building materials with a sleekness that feels decidedly modern. A walk through the restaurant reveals an expansive dining room with high ceilings and plenty of space, but it's partitioned in such a way as to make every meal an intimate experience.
Above all, however, people from all corners of Jersey flock to Red Stone Tavern for the food. Equal parts upscale and casual, the menu features hearty dishes of pasta and seafood alongside handmade pizzas topped with arugula, pesto, and balsamic glaze. Despite all this diversity, many guests stick to the grilled offerings. It's hard to blame them, as the choices include a 12-ounce sirloin steak, a zesty lime chicken breast, and a rack of St. Louis ribs signed by the chef in tangy barbecue sauce.
Tropical Juice Bar's menu places the emphasis on healthy, nonprocessed foods, but never at the expense of flavor. Dishes such the Cuban sandwich and the mofongo with garlicky plantains and fried pork skin showcase the essence of the tropics. Ditto on the empanadas, their crispy shells concealing pockets of chicken, beef, or cheese that bulge like the eyes of a surprised cartoon character. And then there are the drinks?juices and smoothies made from 100% freshly squeezed fruits, including passion fruit, tamarind, and orange.
At Thirst Lounge, glasses of draft beer and wine complement a menu of American pub food and Latin American favorites. Dishes range from beef sliders to mofongo, a Costa Rican specialty featuring fried plantains. Cubano sandwiches and buffalo wings pair particularly well with a pint of beer, whereas pepperoni or barbecue-chicken pizzas make for good coasters for the glass.