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.
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 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.
Customers can choose from three kinds of barbecue sauce which glaze the hickory-smoked meats at Rocky’s Rib Shack: a Carolina-style mustard sauce, a spicy Texas-style sauce, and the eatery’s signature Kansas City–style sauce. That last dressing, dubbed Rocky’s Sauce, is a tomato-based paste that's prepared 24 hours in advance and composed of 15 different ingredients. These sauces add a savory glint to many of the restaurant's slow-cooked creations—ribs, piles of pulled pork, brisket, and brisket burgers, all available here for your scratch 'n' sniffing pleasure.
As one of America's oldest and final bastions of the pizza, arcade, and animatronic-variety-show trifecta, Chuck E. Cheese upholds an important entertainment legacy. Though their core philosophy and slogan, "Where a Kid Can Be a Kid," sounds like a simple-enough mantra to maintain, many years have passed since Atari inventor Nolan Bushnell opened the first location in San Jose.
Despite the ever-changing nature of entertainment consumption, Chuck E. Cheese has done nothing but flourish. Intrinsic to this continuing knack for capturing kids' imaginations is its incorporation of modern entertainment and adherence to the robotic act that got it started in the first place. Chuck, Jasper T. Jowls, and Helen Henny are all still there, suspending a new generation's disbelief in gargantuan singing animals. Their charms, though, have been bolstered for the appetites of modern kids with more immersive games, wilder rides, and sweeter prizes.
Skytubes traverse the ceilings as an oversize human Habitrail, offering fantastical escape for energetic kids above the lights and sounds of the arcade. Staples such as skee ball and hoops now stand alongside sense-saturating simulator rides and the latest video games. At many locations, even the variety show has been modernized for the digital era. In its place is an interactive experience dubbed Studio C, where, thanks to bluescreens and video cameras, kids get to jam with Mr. Cheese himself.
One of the original pioneers of the yogurt industry, Golden Spoon has been whirling yogurt since the early 1980s. With six small servings of frozen yogurt to redeem, sweet-teethed customers can enjoy a several of the rotating flavors, including tastes such as just chocolate, peanut butter, café latte, butterscotch, and boysenberry. At 25–29 calories an ounce, health-conscious consumers can enjoy licks without translating each tongueful into the number of jumping jacks or flying-starfish impersonations needed to offset it.