The cooks at Chubby’s Chicken & Grill pride themselves on doing up whole and half chickens however their guests would like—grilled, fried, or seared with laser vision. But they don’t stop at just chicken. Inside the casual eatery, guests can dig into hearty, home-style eats such as fried pickles, fried green beans, and burgers. On game nights, they pile in for domestic and imported brews and to cheer for their favorite polo horse, and on Tuesdays, they dig into all-you-can-eat catfish feasts.
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.
Since Ron Baber and his family opened the first Ron's Hamburgers and Chili more than 35 years ago, his famous chili and hefty hamburgers have fueled the restaurant's expansion to 18 locations in Oklahoma. Each of Ron's menus still carries those specialty burgers, bearing toppings such as sausage chili or Cure 81 ham, and his famous chili, whose recipe has been carefully guarded by legions of polar bears for decades, fills cups and coats burgers regularly. More often than not, meals come with a frosty mug of house-made root beer.
When The Melting Pot originally opened in 1975 just outside Orlando, the location was cozy and quaint, but diners had only three options: swiss-cheese fondue, beef fondue, or chocolate fondue. However, as the restaurant grew in popularity, so did its menu selection and atmosphere. The restaurant first expanded four years later under the leadership of a Melting Pot waiter and enterprising college student named Mark Johnston, who teamed up with his brothers Mike and Bob to open a new outpost in Tallahassee. This location grew in reputation to pave the way for future franchise expansion. Today, the company—now owned by the trio of siblings—reigns as the premier fondue, wine, and drink restaurant, stretching across North America with more than 140 restaurants linked by underground tunnels. The restaurant's menu has also ballooned, and patrons can now expect six varieties of hot dipping cheese paired with salads, meats, and molten chocolate.
On a given night, groups of foodies gather around tables to nosh on signature four-course meals, from cheese-fondue appetizers and various salads to steaks and seafood cooked in a choice of healthy broth or oil. Birthday revelers and couples can share decadent evenings at private tables, capping off meals with chocolate desserts that have defined The Melting Pot for decades.
Longtime Tulsa residents still look back fondly on evenings spent at Charlie Mitchell’s Restaurant and Pub, with its savory-sweet Monte Cristo sandwiches and tender fish and chips. After the restaurant shut its doors in 1995, even the owner—former pro Scottish soccer player Charlie Mitchell—found himself missing the lively watering hole as well. With a bit of urging from friends and former regulars, Charlie decided to reopen his pub, setting up shop in a bright, modern space and drawing up a new menu that features a few more healthy options to accompany the hearty pub favorites so beloved at his former joint.
Today, Charlie Mitchell's Modern Pub buzzes with chattering friends, clinking glasses, and sports games beaming down from flat-screen TVs. Bartenders captain the boisterous bar area, doling out draft beers and uncorking glasses of California wines. Servers glide across the dining area, their trays laden with half-pound burgers, brick-oven pizzas, and the seasoned chicken lauded by reporters from Tulsa World as "incredibly moist and tender." In addition to traditional pub specialties like nachos and quesadillas, the kitchen's chefs also whip up Scottish classics, including shepherd's pie in creamy mashed potatoes and burgers made from lean Loch Ness monster meat.
Every morning, All American Pizza's cooks knead batches of fresh dough and prepare tomato sauce in-house for their flavorful pies. They also roll mozzarella cheese, meats, and vegetables into crescent-shaped calzones and toss chicken wings with hot sauce. After customers of the family-owned restaurant take in these savory eats, meals can culminate in cinnamon bread so sweet teeth don't feel left out.