With more than 700 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.
Blended drinks dominate the menu, with options including fruit refreshers?made with naturally hydrating, electrolytic coconut water?and pre-boosted smoothies that can fill nutritional gaps with infusions of protein, immunity boosters, or antioxidants that neutralize accidentally swallowed pool water. The drink list also includes organic house-blend coffee and Talbot Teas, including Paris Breakfast and SOHO Earl.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
The Steve behind Steve's Krazy Sub opened his sandwich shop more than 30 years ago. Today, he and his sons carry on the Krazy Sub tradition. Though Steve and sons keep the Krazy Sub menu simple and straightforward, visitors still have more than 15 sandwiches to choose from. Folks can go whole hog with the super sub, a meat lover's dream packed with ham, salami, capacolla, pastrami, turkey, and provolone?all of the most popular treats on Halloween in Chicago. Some of Krazy Sub's sandwiches are especially unique, such as the pizza boat, which features hunks of pepperoni floating in torrents of marinara sauce.
Family Cafe's artful chefs dish up home-style Midwestern eats for breakfast, lunch, and Friday dinner from within a newly opened feeding hub. Morning meals commence with the cracking of eggshells, which fuel the savory Meatlover's omelet ($8–$9.99), packed with bacon, ham, and sausage, and experimental, yolk-powered automobiles. The spicy Baja breakfast burrito ($8.99) lines a tortilla shell with tasteful scrambled egg, chorizo, and green chili wallpaper splashed with a dash of salsa and cheddar jack cheese. Lunch sandwiches ensconce fixings with more layers than an philosophy-studying onion, featuring the meatloaf sandwich made from a generational recipe and precariously piled with mashed potatoes and gravy ($7.50).
Sugarland Cupcakes specializes in made-to-order cupcakes fashioned from scratch. During their two-hour cupcake-decorating class, a seasoned pastry chef supplies tools, ingredients, and instructions while students bake four of their own treats, decorating them with frosted designs and portraits of local crossing guards. Students are free to bring their own cocktails to spice up the curriculum. Patrons who opt for a dozen cupcakes can order popular flavors such as pink champagne or pumpkin spice with cinnamon-cream-cheese frosting.
Comfortably nestled in the shadows of the San Tan Mountains, owner Perry Rea and his family coax silken oils out of the olives they grow in their own groves. After more than 10 years of experiments, they finally settled on planting a few more than 16 distinct varietals, which thrive in the otherwise unforgiving Arizona deserts. Extending thoughtful care to each harvest, they avoid using any pesticides or genetically modified trees, employ water-conserving drip irrigation, and hand-pluck their olives at the peak of ripeness. Within 24 hours of picking, the staff then presses the crop in order to extract oils that taste as fresh as honey taken directly from a bee's pantry.
The fresh oils line the shelves of the mill's marketplace alongside imported wines and locally made goods. In addition to gourmet food items, the store stocks an extensive collection of Italian ceramics, works by local painters, and bath-and-body products infused with extra-virgin olive oil.
Queen Creek Olive Mill's oils also appear on the menu of del Piero, the facility's Tuscan-inspired bistro. Based on the Rea family's own recipes, each entree incorporates organic ingredients whenever possible, including locally sourced meats and herbs from the organic garden.
Sate insistent appetites with the fresh, homemade fare from Simplicity's world-wandering menu of lunch and dinner favourites with tempting twists. Lunch breakers and fixers alike can chow down mercilessly on sandwiches like the New Orleans-inspired muffaletta ($7.50) or slow-stewed pulled pork with crispy onions ($8) that come on a choice of Simplicity's four homemade breads. Lunch and dinner each provide leafy options like the crunchy Greek and Caesar salads ($6.50 each at lunch, $7 at dinner) and soups like silky French onion ($5.50 at lunch, $6.50 at dinner) that are fresher than a frisky first date with a four-month old golden retriever. Dinner guests in this casual cookery can fill cheeks with the slow-roasted half-chicken ($19) or the 8-ounce striploin ($20), served with one of Simplicity's five signature kitchen-made barbecue sauces.