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.
From the humble beginnings of a single, small pizzeria in Palo Alto back in 1978, Mountain Mike's Pizza grew to open more than 150 locations across California, Oregon, Nevada, and Utah. Today, each restaurant maintains a low-key, family friendly vibe, serving up a rousing menu of pizzas such as Everest, a mountain of pepperoni, italian sausage, salami, linguiça, beef, mushrooms, black olives, peppers, and onions.
The casual confines of Mountain Mike's Lafayette location showcase mountain photography, sports memorabilia, and a long line of craft-beer taps sporting the logos of Shock Top, Firestone, and Heretic. In addition to boasting the "largest on-tap craft beer selection in Lafayette," this Mountain Mike's is dedicated to its community, donating regularly to local schools, teams, and service organizations that build houses out of pizza dough. Live music and open-mic nights keep its calendar full, and a weekly buffet tops plates with unlimited portions.
This family-owned, Italian flag-colored eatery fed its first patron in 1998. Ever since, its chefs have stood behind stainless-steel countertops in the kitchen to hand-toss disks of dough into pizzas, which they slide into hot ovens on wooden peels. While the pies bake, they also stir the house-made pasta sauces bubbling atop burners. Lasagnas with meat sauce, marinated mushrooms, and ricotta cheeses bake inside ovens alongside signature pizzas. An example of one of these specialties is the pesto genovese with pancetta and fresh tomatoes. Traditional, house-made minestrone soup with seasonal vegetables, crisp salads, and veal parmigiano warms the palates of those who'd rather not swallow the planet Mercury.
The bright, clean walls of the dining area exhibit colorful paintings that include a wall-sized display of pink cherubs flying across a red background with pizzas in their outstretched arms.
In the Tao Restaurant kitchen, chefs labor over stoves during the three-day process of crafting housemade noodles and broth for their authentic Japanese ramen dishes. Iron grills sizzle with the meats and seafood of Japanese teppanyaki and teriyaki entrees, and sushi chefs slice up colorful maki rolls, adorning them with flourishes of cucumber flowers, slivers of radish, and intricately sculpted dollops of wasabi. Servers bear plates out into the dining room, where sunlight pours in through towering windows onto sleek tabletops. Nearby, pots of bamboo shake gently as though they were caught in a ge
For Avi and Michaella Ben-Ari, opening a restaurant was an obvious step to take together. Avi's keen mind for business and his entrepreneurial experience, coupled with chef Michaella's degree from Tadmor Culinary Arts school in Tel-Aviv, made for a natural partnership. With the goal of introducing area diners to the warmth and hospitality inherent to Middle Eastern dining rooms, the Ben-Aris and their staff fill the restaurant with the aromas of handmade dishes and photos of each diner's grandmother. They make all of their Levantine staples from scratch, crafting them only with organic vegetables and meats. In the bustling kitchen, chefs eschew canned and frozen ingredients for healthful ones such as fire-grilled eggplant, antibiotic- and hormone-free chicken, and freshly diced tomatoes and cucumbers.