All it takes is a single bite for a diner at Raul's Striper Cafe to be transported to the country. Flaky biscuits drenched in gravy, fluffy pancakes, and overstuffed breakfast burritos help start mornings with a bang, while chicken fried steak makes lunch-goers full enough to cancel dinner. Brunch is also offered for those who can't decide between breakfast or lunch.
At Sahar's Gyros & Kabob, colorful plates of Greek and Afghani fare greet patrons with their fresh veggies and halal meats. Aside from dishes couched in basmati rice, pitas, and samosa dough, succulent burgers and cheesesteak sandwiches represent classic American tastes. The casual Antioch eatery is free for lunch, dinner, or just to chat seven days a week, and its staff caters off-site events.
Aladino’s Pizza is a family owned establishment that focuses to bring you only the freshest ingredients. We have eight T.V.s including one fifty-five inch, that always are showing the big games! We offer a salad bar that is always stocked with the freshest vegetables.
Dad’s Cafe disseminates to diners a menu overflowing with dishes inspired by everyday family recipes. Tablemates can battle for the last scoop in a complimentary spread of chips, bean dip, and salsa, before perusing a list of burgers that costar with a choice of one of four sides ($6.99–$10.99). The All-American keeps it simple with lettuce, tomato, and onions and the California makes a splash with a wave of sautéed mushrooms, avocado, and jack cheese. A bacon-barbecue burger doubles meat doses with a juicy beef patty and strips of crispy bacon buried beneath cheddar cheese and barbecue sauce and mushrooms can fill in the holes of swiss cheese on the turkey burger. Augment the flood of flavor by imbibing gulps from a 16-ounce beer ($4.75), with taps spouting selections as varied as Stella Artois, Sierra Nevada Pale Ale, and Shock Top Belgian White. Dad’s Cafe libation servers courteously pour each beer at a cold temperature, eliminating the need to bring along a bucket of ice or a sack of snow.
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.
When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a Black Angus burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.