Planet Java’s menu adds a healthy jitter to one's morning step with delicious, fresh-roasted joe juice served from a convenient drive-through brew shack. Feed your need for black liquid speed with a mondo (20-oz.) cup of regular coffee ($2), or try a tall (12-oz.) Aztec mocha ($3.60), which blends espresso with cinnamon-chocolate and steamed milk to fill your demitasse with a healthy dose of post-all-nighter elixir. Otherwise, cool off after a hotcake-eating competition with a 20-oz. iced option; bathe your sweaty mouth with the refreshing nectars of a cold chai charger ($3.95), a concoction of espresso, vanilla chai, and steamed milk or water. For something more hedonistic, let the caramel and milk chocolate contents of a hot or blended caramel decadent ($4.35) effervesce within your stomach while you bathe in a cistern of foie gras and watch masked servants dance for your amusement.
Juice it Up! began in Southern California in 1995 as a purveyor of healthy, fresh-squeezed raw juices. Now, there are more than 100 Juice it Up! storefronts across four states, and at each location, juicers transform whole vegetables and fruits into tasty blends designed to boost mental and physical health. An orange, carrot, and ginger “Awakener,” for instance, contains the vitamins essential for good vision and accurate alarm clocks, while a combination of apple, cucumber, spinach, and kale is dubbed “The Immunizer.”
Beyond juices, staff also blend fresh fruit, non-fat yogurts, and creamy sherbets into custom-created smoothies, ranging from the classic—such as strawberry-banana and pineapple punch—to power blends packed with protein powder, specialty blends made with tea and coffee, and lower-calorie "delightful" blends. They can add vitamin-packed Booya! boosts to any drink to enhance energy, memory, and immunity, and fill acai bowls with granola and fresh-sliced fruit.
On The Edge presents an appetizing slate of coffee beverages and breakfast and lunch sandwiches, to be sure. But it might be the outdoor patio that compels a visit more than anything. Sprawling umbrellas grant shade as guests admire a mural that towers over the scene. The mural's figures play music beneath exposed brick arches, and in front of the mural real flowers bloom, providing eye candy as patrons taste roast beef or focaccia turkey sandwiches and sip hot or frozen mochas.
Although Jamba Juice is serious about using wholesome, natural ingredients, the company is a little more playful when it comes to the palate. In addition to their extensive juice menu, their commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads. Customers can also kick-start their days with six varieties of Energy Bowls?antioxidant-packed blends of fresh fruit, Greek yogurt or soy milk, and an assortment of dry toppings and fresh fruits like acai berries and strawberries?all made to order and packaged in a convenient portable bowl.
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 nearly 600 stores serving Energy Bowls, Jamba Juice is the perfect way to blend in the good.
Country-style wooden chairs and a hodgepodge of art on the walls give Mainstreet Cafe a cozy, hometown atmosphere. The comfortable atmosphere is key, as staff at Mainstreet Cafe hopes its diners will come to eat all three meals and feed all four stomachs, with a menu that encompasses breakfast, lunch, and dinner. In the mornings, the griddle sizzles with eggs and pancake batter. Later in the day, guests can order hearty sandwiches and Black Angus burgers, steak dishes, or the café’s specialty german sausage and housemade zwieback.
With baskets full of hand-plucked, wild blueberries, Vincent Colombet and his cousins happily crammed into their Alsatian grandmother's tiny kitchen. In that quaint room, equipped with only a wood-burning cast-iron stove, Vincent learned over the years how to tuck berries into pies, prepare meats sourced from neighboring farms, and eventually produce elaborate meals for his entire family.
Driven by his passion for French family-style cuisine, he traveled to Paris before a longing for experiences abroad tugged him across the pond and into the arms of the Windy City in 2004. The following year he opened Cook Au Vin, where he leads three-hour BYOB cooking classes centered around classic techniques and organic ingredients. Patrons may also enlist the Cook Au Vin team to cater special events, or swing by Colombet's Logan Square bakery, La Boulangerie, for butter-infused inhalations, freshly made crepes, and crusty baguettes.