Blenders at The Juice Press constantly whir as smoothie specialists mix scoops of sherbet, splashes of juice, and chunks of fresh fruit to create more than 40 smoothie flavors. The Purple Pineapple Passion smoothie fuses raspberry juice, pineapple sherbet, and blackberries; another specialty, the Tickle-Me-Mango, combines guava juice and orange sherbet with mangos, peaches, strawberries. Savory selections, such as the chicken bacon sandwich or the chicken caesar wrap, complement the menu’s spectrum of drinks, as do fresh-baked cookies and muffins. During the colder months, visitors can stay warm by swapping their smoothies for flavored hot chocolate rather than stocking their parkas with acorns and hibernating inside the nearest tree.
Somewhere deep in the Australian smokehouse's kitchen, the ethereal Wallaby brews up batches of a mystical elixir known as barbecue sauce made from scratch. This tongue-pleasing sauce produces a gravitational pull that attracts patrons toward slow-smoked meats available in small orders (5-ounce meat, one side) and larger orders (7-ounce meat, two sides). Meats include hand-pulled pork ($7.99–$9.99), beef brisket ($8.49–$10.49), and smoked turkey ($8.49–$10.49). Saddle up some sides on that mountain of meat with the popular smashers (potatoes), baked beans, coleslaw, fresh veggies, and more. There are also combo platters for the indecisive or those who want a multi-meat explosion. Wallaby's also serves many salads ($6.99–$9.49), salmon ($12.99), and shrimp on the barbie ($11.99).
Wiseguyz Pizzeria slings pies across the Salt Lake City area, offering a host of specialty pizzas, hot sandwiches, and crispy golden calzones at five separate locations. The signature pie is coated with barbecue sauce and topped with chicken, cheddar, and fresh cilantro. Classic sandwiches include the Philly steak and cheez, which features meat, alfredo sauce, mushrooms, peppers, and melty mozzarella and Swiss.
The cooks at Sammy’s reinvent American diner classics by piling 1/3-pound beef patties with unusual ingredients and blending numerous varieties of pie into gourmet milk shakes. Burger behemoths include Ben's Big Belly Burger, with a meaty base that hides beneath swiss cheese, grilled onions, grilled pineapple, guacamole, teriyaki sauce, and mayonnaise. Other treats include the Hey Nikki You're So Fine grilled-chicken sandwich and the Something About Mary, a black-bean patty caught in a farcical love hexagon of sautéed onions, pepper jack, pico de gallo, avocado, lettuce, and tomato.
In addition to concocting signature pie shakes in flavors such as mint Oreo and four different types of cheesecake, the team at Sammy's blends smoothies, regular shakes and malts, and cupcake shakes in flavors such as spiced carrot cake with cream-cheese frosting. Alongside the reformed diner fare, Sammy's regularly serves up live music events and a hip, relaxed atmosphere.
The team at Sub Zero Ice Cream creates delectable desserts using a flash-freeze process, which minimizes the formation of flavorless ice crystals and preserves the cream?s savory smoothness. Patrons may choose from a menu of more than 30 flavors or compose an original taste by blending any two flavors together. First, choose the cream base, available in premium ice cream, low-fat ice cream, custard, yogurt, soy, rice, or almond, before adding combinations, mix-ins, and specifying texture. The skilled ice wizards then speak the appropriate incantations to flash freeze the mixture with liquid nitrogen at -321 degrees Fahrenheit, the substance used by NASA to preserve precious moon pies.
The year was 1968. Just four days after the Purple Turtle had opened its doors, high-school senior Clark Evans joined the ranks of the kitchen’s burger-flippers. A quick study, he spent his days learning the ropes of the restaurant business. Eleven short years later, he bought the eatery from original owners Lloyd and Linda Ash. Now, though decades have passed, the kitchen team still prepares fast-food classics with the same attention to detail that helped Clark launch his career. The cooks cut fillets of halibut by hand for fish ‘n’ chips, slice fresh onions for onion rings, and grill burgers to order rather than pulling them from a cryogenic freezer. They also understand the value of an honest dessert, sweetening postmeal moments with shakes, banana splits, and ice-cream cones.