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
If you were to trace the origin of one of Jamba Juice?s freshly squeezed juices, it wouldn?t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it?s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there?s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there?s Kale Orange Power, loaded with kale, bananas, and orange juice?all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
In addition to providing healthy options to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative is focused on improving childhood nutrition and fitness by encouraging fans to join the Team Up community of celebrities, athletes and other leaders committed to helping the nation stay fit?which you can do by visiting the main Jamba Juice website.
With over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
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.
Bonfire Pizzeria’s staff admits that their goal is simple: they just want to make tasty thin-crust pizzas and create a warm environment for family and friends to enjoy it in. The chefs do everything they can to fill their salads, piadinas, and pizzas with local and organic ingredients, some plucked straight from the pages of a Beatrix Potter book. The specialty pizzas verge on the gourmet with medleys of truffle oil, caramelized onions, and yukon gold potatoes. They also assemble classic margherita-style pizzas with Bonfire's marinara, fresh-grated parmesan, and dollops of fresh mozzarella. Piadinas—a type of flatbread with dough made onsite—support housemade meatballs or combinations that include spinach and chicken.