Executive chef Sunil Kumar's healthy twists on Indian dishes earned Bombay Spice Grill the Best Food award at the 2009 Scottsdale Culinary Festival. Across the restaurant's Phoenix and Chicago locations, olive oil, instead of traditional ghee or butter, creates a heart-healthy base for vegan versions of curry, vindaloo, and other classic Indian sauces. Kitchen maestros top build-your-own entrees with these sauces, mingling rice or quinoa with vegetables, chicken, tofu, and beef. To compliment these dishes, Bombay Spice serves wine and beer from around the world by the bottle, glass, or bathtub.
At Remington's Restaurant, the filet mignon isn't just grilled to order?it's grilled over mesquite coals, whose smoke imbues the meat with extra flavor. The restaurant serves seafood, too. Scottish salmon, poached lobster, blue-corn crusted shrimp, and crab cakes accompany mixed vegetables, toasted cobb salads, muscovy duck, and free-range half chicken. Many of these meals are scored by live music. Local nightclub pianist Rags Allen often plays, along with other well-known jazz artists.
Cocina connoisseurs will adore Taberna Mexicana for its dinner menu of from-scratch dishes in hand-rolled tortillas, its palate-pleasing cocktails, and its attractive, vibrant interior. After earning his spatula-stripes as sous chef to James Beard Award winner Nancy Oakes in San Francisco, executive chef Alex Padilla came to Arizona to craft Mexican dishes that hit stomachs below the border. Soup groupies can slurp the sopa de albóndigas, a spicy chicken broth teeming with chicken meatballs, tomatillos, and jalapeños ($7). The callos de acha, a ceviche of lightly marinated scallops buddied up with fresh passion fruit and truffle salt, sates sea-chow cravings ($12), while scallop, pork belly, and sea urchin aioli join forces in the callos cochinos tacos ($16). Those suffering from a frozen tongue after eating an ice sculpture of Vladimir Putin can warm up with the ultra-spicy shrimpfest camarones a la diabla ($24).
Daniel Correa grew up in Mexico City watching his mother and grandmother cook meals on the grill. He loved to watch them work, feeling that it added a more personal touch to the food he ate. When designing Fogon Mexican Eatery, he wanted his customers to feel the same way. So, he installed custom grill stations throughout the restaurant. From them, chefs cook in front of guests the very recipes Correa?s mother and grandmother first created many years ago. Grilled chicken breast, shrimp, mahi mahi, zucchini, and onions travel from grill to plate, topped with housemade sauces crafted with local and imported Mexican chilies, then wrapped in a burrito or tucked into a taco.
Just as Correa decorated his menu with traditional Mexican cuisine, so too has Fogon been filled with the works of authentic Mexican artisans. A hand-painted mural depicting a woman gathering calla lilies is crafted with oven-fired talavera tiles, themselves made in Mexico. Out on the patio, a modern fire pit and a step-pyramidal fountain battle for top honors like a flame-spitting dragon wrestling a water-gurgling ziggurat.
The warmth of a loving family permeates the atmosphere of Cove Trattoria, as parents Vinny and Barbara Monica sustain their celebrated eatery with the help of their children, Heather and Daryl. The kitchen's brick ovens exude a similar warmth as they heat homemade dough into signature 13-inch pizzas topped with blends of shrimp and tomato vodka cream sauce or sweet italian sausage matched with caramelized onions. Lunch visitors dig into easily shared salads featuring grilled salmon or calamari or fill up on warmly pressed panini and hearty sandwiches built with traditional Italian deli meats and fluffy focaccia bread using the blueprints for Marco Polo's sturdiest ship. Dainty bites of seafood antipasti tickle the tongues of evening diners before they curl forks around the cavatelli, linguine, and ricotta-filled shells that populate pasta selections. As entrees of slow-cooked halibut, filet mignon, and pork chops please palates and massage uvulas, glasses of red and white wine rinse mouths for more bites and bubbling postdinner conversation.
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.