Craig Gandolph entered the deli business in Long Island, making the sandwiches he’d always eaten growing up in New York. When love brought him to Salt Lake City, he missed the flavor of his hometown. So he opened the first Gandolfo’s New York Delicatessen and named his sandwiches after the Big Apple locales that he missed. Today, his little sandwich shop has grown to encompass dozens of franchises across the United States, slinging sandwiches from both brick-and-mortar joints and gridlocked food trucks.
The Mission Viejo location, one of four in California, is owned and operated by sisters Yami and Elizabeth Marin, according to a 2009 article in the Orange County Register. Yami's husband grew up in Queens and helped her discover deli food during many East Coast trips to visit his family. Inside the restaurant she shares with her sister, red accent walls, exposed ductwork, hardwood floors, and photographs of New York landmarks work together to transport diners to a New York deli.
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.
At Nirvana Grille, the chefs and owners take pride in their ingredients, culling the best-available foods from local growers and purveyors. To create what she calls ?clean California cuisine,? award-winning chef Lindsay Smith-Rosales uses ingredients including natural meats with no hormones or antibiotics, sustainable seafood, and organic poultry from Mary?s Free Range Chickens. These provisions are the building blocks for entrees such as loup de mer seabass with sauteed French lentils, pistachio-crusted rack of lamb with goat cheese mashed potatoes, and roasted kabocha and butternut risotto with sage browned butter. And to accommodate those with dietary restrictions, they offer full gluten-free and vegan menus.
Long-grain basmati rice, fragrant herbs, and charbroiled meats are common components of Persian cuisine, the fare found in the kitchens of Iran. The chefs at Hatam Restaurant embrace these ingredients as they whip up traditional dishes such as shish kebabs, savory stews, and ground-meat entrees called koobideh. One of the most popular items on the menu is the broiled lamb shank, which simmers slowly in a homemade sauce before getting cozy on a bed of rice flecked with dill and saffron. Vegetarians need not despair, as all the stews can be prepared sans meat, allowing the flavors of veggies to ring through like a timpani being pelted with eggplants.
Maui Grill celebrates island flavors with a menu of tropically tinged cuisine. The island-style plates feature such centerpieces as Hawaiian barbecue chicken or fried salmon paired with scoops of rice and macaroni salad. Like Hawaiian culture, the food is infused with Asian influences: there are appetizers of egg rolls and fried dumplings, as well as musubi, a Japanese-inspired entree with spam or chicken on a square of rice wrapped in dried seaweed. Like a straw that's lost its will to live, boba sinks to the bottom of a few beverages, including milk teas and fresh smoothies.
When the rest of the city is fast asleep, the chefs at Taqueros are setting up in the kitchen. Starting at such an early hour allows for plenty of time to prepare every ingredient necessary to make all of the dishes on the menu, starting with breakfast steak and egg burritos and huevos rancheros. Later in the day, chefs stuff tacos and burritos with chicken, beef, and fish, along with housemade guacamole and salsa. Meals can be washed down with a number of Mexican beers, including Corona and Tecate, served by the bottle or can.