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.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.
Executive chef and manager Devin Walsh builds relationships with quality farms throughout Arizona and the West Coast to craft elegant dishes on Calistro's DC Ranch Crossing and Hilton Village menus with the freshest ingredients available. Terrines of mixed vegetables or beets crown grains or salads of crisp lettuce, and elaborate sauces such as cabernet-tarragon jus and red-wine-and-black-truffle gastriques drizzle across duck confit or cuts of grass-fed meats. Behind the bar, house-infused spirits shake with slices of fruit or sparkling sodas, and taps unleash foamy rivulets of seasonal and local beers. Cream-and-rust-colored walls soften the dining rooms’ warm, intimate lighting, casting fire-like glimmers across the hardwood floors and polished tables. The sounds of a busy line and scent of fresh food emanate from the open kitchen, and shelves behind the bar hold liquors in boxes designed to look like framed pictures or Prohibition Wanted posters.
Village Coffee Roastery was founded by a chemist, which goes a long way in explaining the café’s scientific approach to brewing the perfect batch of beans. An onsite roaster does most of the heavy lifting, infusing the shop with rich aromas in the process.