As one of America's oldest and final bastions of the pizza, arcade, and animatronic-variety-show trifecta, Chuck E. Cheese upholds an important entertainment legacy. Though their core philosophy and slogan, "Where a Kid Can Be a Kid," sounds like a simple-enough mantra to maintain, many years have passed since Atari inventor Nolan Bushnell opened the first location in San Jose.
Despite the ever-changing nature of entertainment consumption, Chuck E. Cheese has done nothing but flourish. Intrinsic to this continuing knack for capturing kids' imaginations is its incorporation of modern entertainment and adherence to the robotic act that got it started in the first place. Chuck, Jasper T. Jowls, and Helen Henny are all still there, suspending a new generation's disbelief in gargantuan singing animals. Their charms, though, have been bolstered for the appetites of modern kids with more immersive games, wilder rides, and sweeter prizes.
Skytubes traverse the ceilings as an oversize human Habitrail, offering fantastical escape for energetic kids above the lights and sounds of the arcade. Staples such as skee ball and hoops now stand alongside sense-saturating simulator rides and the latest video games. At many locations, even the variety show has been modernized for the digital era. In its place is an interactive experience dubbed Studio C, where, thanks to bluescreens and video cameras, kids get to jam with Mr. Cheese himself.
One of the original pioneers of the yogurt industry, Golden Spoon has been whirling yogurt since the early 1980s. With six small servings of frozen yogurt to redeem, sweet-teethed customers can enjoy a several of the rotating flavors, including tastes such as just chocolate, peanut butter, café latte, butterscotch, and boysenberry. At 25–29 calories an ounce, health-conscious consumers can enjoy licks without translating each tongueful into the number of jumping jacks or flying-starfish impersonations needed to offset it.
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.
At D Boys BBQ & Grill, hearty feasts of pulled pork, St. Louis ribs, smoked-chicken salads, and spicy sausage delight visitors with the rich, savory flavor of slow-cooked meat paired with satisfying fixings of coleslaw, fresh-cut fries, and baked potatoes. The bill of fare blends influences from the Mediterranean with down-home country cuisine, serving tender chicken souvlakis and lamb and beef gyros alongside brisket, ribs, and chicken wings. At dine-in feasts or catered barbecue banquets, the restaurant's signature housemade "nasty sauce" infuses beef, poultry, and Carolina-style pork with tangy flavor.
White tablecloths and red roses set the stage for elegant dinners at Chef's Table, where the chefs give as much thought to the presentation of dishes as their preparation, artfully drizzling sauces over traditional American entrees made with vibrant fresh ingredients.
Awards and Accomplishments
New World Cooking with Old World Influences
In virtually every dish, the chefs add a bit of American flair to classical European cooking techniques. The 6-ounce cut of filet mignon arrives with an unbreaded crab cake and a glaze of bearnaise sauce. Pineapple gastrique lends a vibrant acidity to the servings of macadamia-crusted halibut. Even the game hens get an unexpected twist as the chefs stuff each one with the ingredients of a traditional caprese salad: fresh mozzarella, basil, and tomato.
A Peek Inside
A gleaming black piano greets visitors as they walk past the stained glass windows of the entryway. A commitment to classical elegance is also evident along the dining room's walls, on which hang ornately framed paintings of landscapes, city scenes, and the retirement castle Julia Child carved herself out of butter.
A giant owl sculpture guards the front entrance of Roll Up Crepes, a brick façade painted with woodland scenery. Inside, another tree takes up residence in the middle of the dining room, its branches extending across the ceiling. Though containing no twigs or leaves, the menu is as eclectic as the decor, with crepes stuffed with savory and sweet ingredients that include pulled pork in barbecue sauce and berry cheesecake. After a brief stay in a panini press, the rolled-up treats are served with sides of potato chips or ice cream. The staff also carts bite-size crepes to weddings, corporate events, and chain-gang reunions. Roll Up Crepes keeps late hours, staying open until 1 a.m. and hosting open-mic nights and monthly concerts from local artists.