Utensils have it easy at AJ’s Sandwiches. From time to time, forks may get called upon to dig through one of the shop’s fresh salads. Other than that, though, it’s all hands. Visitors wrap their paws around slices of freshly baked artisan breads that bookend popular creations, such as The Godfather, whose family of ingredients includes oven-roasted turkey, zesty peso, and melted provolone. Aside from sandwiches, all-natural ground beef burgers keep hands full, too. The Marysville Rodeo, for instance, combines breakfast and lunch into one savory stack, with a sunny side-up egg and bacon heaped upon a half-pound of beef. For do-it-yourself diners, AJ’s also offers a “Build Your Own” menu, though the shop does not supply the bolt of lightning needed to make sandwiches think.
Mammoth portions of sandwiches, comfort fare and classic breakfasts test table strength within the log-cabin interior of Lumberjacks Restaurant. After perusing the lengthy menu, patrons can gaze up at the towering façade of roasted turkey clubs ($8.99), whose three layers of toast house bacon, american cheese, lettuce and tomato. A chili burger ($8.99), topped with cheddar and onions, doffs its uppermost bun to chivalrously greet suiting mouths. A slow-braised post roast with vegetables and gravy ($12.99) assumes its honored position among dinner entrees, arriving at tables with a choice of a side as well as soup or a custom-made lettuce amalgamation from the salad bar.
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 soy milk, 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.
Originally branded as the Top Hat Drive-In, Sonic Drive-In didn’t acquire its nationally recognized name until 1959—six years after its inception in 1953. Today, the franchise operates out of 3,500 locations across the country, making it the nation’s largest chain of drive-in restaurants. Sonic Drive-In specializes in made-to-order American classics, including burgers, hot dogs, milk shakes, and Ford Thunderbolts—which customers order and receive without ever having to leave their cars. Unique menu items include toaster sandwiches stacked on thick slices of texas toast as well as the brand’s signature tots and fresh limeades. Sonic Drive-In’s numerous awards include a 2011 Zagat survey ranking it among the top five fast-food restaurants in three categories: best value menu, best milk shake, and best drive-thru. The benevolent eatery has also donated more than $2 million to public schools throughout the country through Limeades for Learning, which helps to fund educational projects and retirement plans for classroom guinea pigs.
The chefs at Ninja Sushi wield culinary skill like a sword, cutting a menu of sophisticated sushi and Japanese entrees preceded by starters such as edamame ($3.95), calamari ($6.95), and fire balls of spicy red tuna and crab ($9.95) for a more adventurous nibble. Rolled sushi offerings include the irresistible Bad Boy roll and its renegade posse of spicy tuna, cucumber, and chili sauce ($10.95). Paying homage to famous local cylinders, the Sacramento roll blends salmon, masago, and the restaurant's trademark sauce ($9.95), and the philly roll packs east coast flair with salmon, avocado, and cream cheese ($7.95). Evening guests fill up on traditional entrees such as chicken teriyaki ($13.95) and vegetable tempura ($10.95).
At Sizzling Wok, chefs wield fiery-hot woks chock-full of stir-fry dishes from a menu of Chinese specialties such as peking pork, chow mein, and kung pao chicken. Combination plates grant the power of choice to hunger-havers, helping them pack plates with their choice of two stir-fry entrees, chow mein, fried rice, and a crispy fried drumstick ($7.99). Sizzling Wok's cooks learn to juggle up to two quarts of tender chicken breasts, aromatic spices, and crisp vegetables, which they toss into piping-hot woks for dishes such as the peanut- and jalapeño-laced kung pao chicken ($5.99/pt.). Pan-fried pot stickers burst with a filling of tasty meat and vegetables ($3.99 for six) and, when paired with fried tempura shrimp ($4.99 for six), demolish international side-dish-specific cravings.