The founders of zpizza think of their pies as edible art and imbue each slice with things that are good for you, from organic flour and tomato sauce to rich Wisconsin cheese from grass-fed, hormone-free cows. Innovative topping combinations create a menu of distinctive pizzas such as the Tuscan with cremini and shitake mushrooms and the curry chicken and yam with mango chutney. Classic cheese and pepperoni pies also emerge from the oven with distinctive crispy crusts, which are hand-thrown each day using regular, whole wheat, or gluten-free dough.
Using predominantly organic and local ingredients, Coogie's Beach Cafe puts a distinctly Californian spin on traditional American comfort food—a natural combination to fill its traveler-friendly oceanside perch just off the Pacific Coast Highway. Chefs fete early birds with breakfast treats such as blueberry pancakes topped with maple-glazed granola and serve a spicy bayou scramble alongside zucchini muffins. Lunch and dinner find organic greens and wild arugula admiring the brawn of Angus beef, filet mignon, and herb-roasted free-range chicken. The menu is broad enough to harbor options for vegetarians (garden veggie tacos), the gluten-averse (quinoa pasta), and kids (sesame-crusted chicken fingers). House-made desserts include Granny Smith apple pie.
The bar sends forth a fountain of fruit smoothies, fresh-squeeze juices, homemade lemonade, and organic hot teas, depending on the season. When sea breezes are favorable, diners relax on a palm-shaded patio; otherwise, they munch beneath a big central skylight and weathered wooden surfboards, safely hiding out from vengeful waves.
The chefs at The Pita Pit stuff fresh white and wheat pitas with patrons' choice of more than a dozen toppings, 14 sauces, and four cheeses. Like placing sequins on a turtleneck, diners customize their pitas to taste, but the eatery's menu suggests premade configurations such as the spicy black-bean vegetarian pita with an array of garden greens and the prime-rib pita, which cossets taste buds with tender slices of beef. Sink herbivorous fangs into the falafel pita or give a coliseum-style thumbs-up to the chicken caesar pita filled with bacon and parmesan cheese. Any wrap can slip off its pita to seduce tongues in the form of a salad loaded with toppings such as hummus, cucumbers, and pineapple.
RAWvolution founders Janabai and Matt Amsden serve up raw foods chock-full of healthy vitamins and enzymes, earning praise from celebrities such as Cher, Susan Sarandon, and Alicia Silverstone. Forged from locally sourced organic produce, the Amsden?s array of gourmet wheat-, soy-, and gluten-free vegan fare tickles health-conscious palates at two caf? locations in New York City and Los Angeles. Their prepared-meal service, The Box, also fills clients? fridges with four to five days? worth of premade organic meals for at-home noshing.
Scientists envision a future where crust scraps will be used to fuel Americans insatiable desire for fuel made out of crust scraps. Today's Groupon helps pass the time with $20 worth of cheese-spackled, toppings-topped, earth-friendly mealpies for $10 at Pizza Fusion, an eco-conscious pizzeria. 1905: Einstein's famous equation, E = mc2, hypothesizes a fusion-style reaction, while Einstein himself hypothesizes a romance between Meg Ryan and Tim Robbins. 1946: Designer bombs tested at Bikini Atoll create a variety of decorative cloud shapes, including beach ball, dolphin, and silhouette of the United States.1978: Attempts to use nuclear fusion to prevent magician David Copperfield from appearing on TV are largely successful. 2010: Simultaneous, worldwide experiments with nuclear fusion result in the renewed popularity of player pianos and the transformation of friendly cats into gigantic-instrument-of-mayhem cats.
On opening day in 1993, a crowd of 100 clamored for a table at Real Food Daily. Founder Ann Gentry was shocked—she hadn’t spent a penny on advertising. But the overwhelming response shouldn’t have been all that surprising, since Ann had spent the past four years gaining a following through home delivery of her gourmet vegan cuisine––when she wasn’t busy working as Danny Devito's personal chef, that is. Ann's meat-free fare struck a chord with the opening-day crowd, which merely foreshadowed the hordes that would descend upon Real Food Daily across the next 20 years. Today, she and her staff still craft healthy meals by making almost all of the food in-house without refined sugars, white flours, preservatives, or microwaves—the kitchens don’t even have them. 90% of ingredients––including fresh veggies, legumes, beans, nuts, seeds, fruits––hail from local, organic-certified farms, adding homegrown flavor to dishes such as kung pao tempeh, seitan tacos, and black-bean burgers. Today, Ann's eats can be found at three Real Food Daily locations, and the chef regularly brings some of her innovative dishes to The Today Show, The Talk, Vegetarian Times, and VegNews.
Beyond creating taste-good, feel-good food, Ann’s practices also lend themselves to sustainability. The West Hollywood location sports recycled-teak wood on table- and countertops, and the staff at all three of her certified green eateries compost kitchen scraps and package food in to-go containers, which are designed to biodegrade like a witch in the rain.