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.
Just like the real Paradise, filled with edible angels and knowledge of good and evil trees, Paradis's flavors change with the seasons and the mood of its cows. No day is ever the same, but it will always have inventive flavors for even the most discerning: 2009 saw the introduction of silky ice cream concoctions such as strawberry buttermilk and peanut crunch chocolate chip as well as effusive sorbets such as mint lime and orange chili. One scoop goes for $3.50, milkshakes with two flavors go for $5, and ice cream by the pint ($10) and quart ($20) for parties and Arctic picnics.
The majority of the activity at Code Blue Cafe takes place outside. Under a canopy and warmed by heating lamps, guests lounge on couches and nibble on American and Middle Eastern dishes while puffing flavored smoke from elegant hookahs. Dishes include burgers loaded with onion rings or guacamole, beef kebab sandwiches, and gigantic ice-cream cookies. Fifteen flavors of Al Fakher hookah and 44 of Exotic Starbuzz hookah range from the straightforward such as spearmint, mango, and royal grape, to the more mysterious such as Pirates Cave, Passion Kiss, and Pink.
"To be honest, when I opened DISH I was just looking for a place where I could get a good grilled cheese sandwich for my kids, and a decent cup of coffee for me," says Kevin Finch, the founder of DISH. The idea grew exponentially over time; Kevin had spent the late 1980s working the culinary boom of Sonoma County, so he naturally was inclined to include great wines and slightly more sophisticated menu items. But not too sophisticated: the hallmark of DISH that it's comfortable, a place where you can eat food that might remind you of what your grandmother used to make. In that spirit, the restaurant itself has an antique vibe LA Weekly described as "an old-fashioned, slightly rustic feel, like a farmhouse kitchen in an orange orchard, 1925."
The magazine went on to say that, "At breakfast, the room is as bright and sunny as a conservatory." The dishes are bright, too, such as yellow omelets studded with avocado and red potatoes and made from cage-free eggs from the smartest chickens. The five-page breakfast menu is also popular for the jonnycakes––cornmeal cakes that conceal whole kernels of sweet corn. Later in the day, guests can order an old-school cobb salad adored by LA Times food critic Merrill Shindler, Black Angus sirloin burgers, and pork belly paired with macaroni and cheese. The dishes are made using ingredients from local farmer's markets and food purveyors, a touch that no doubt helped the restaurant land its Three-Diamond Award from AAA.
Featured on Good Day LA and ABC, as well as the occasional celebrity snapshot in Star, chocolatiers at ChocolateBox Cafe cloak tongues with artisan chocolates, gelato, and hot cocoa crafted with Belgian expertise. Visitors can also fuel up with a savory mélange of crepes and wraps stuffed with French words. Whether nabbing a gift box of pralines, sniffing out a truffle as an afternoon snack, or arranging a catered wedding or event, chocolate fiends can get their fix in the form of finely, ornately decorated candies and gourmet hot chocolate.
Goldstein's fresh bagels are made by hand daily, dipped into a boiling bath and hearth baked for a glossy sheen and hearty interior. A bevy of circular creations await your mouth hub, including specialty bagels like cinnamon-raisin, asiago cheese, and delectable peanut butter chocolate chip, as well as classic favorites such as egg, poppy seed, and pumpernickel (usually $6 for six bagels). Upgrade doughy disks with schmears of herb, strawberry, or lox cream cheese, or pair with fresh-squeezed orange or coffee.