If you were to trace the origin of one of Jamba Juice’s freshly squeezed juices, it wouldn’t take long before you ended up face to face with its most important supplier: Mother Nature. Whole fruits and vegetables from her gardens, groves, and orchards fill Jamba Juice's stores: kale, apples, pineapple, carrots, beets, and other produce. Although it’s serious about filling cups with wholesome, natural ingredients, the company is a little more playful when it comes to the palate.
Sure, there are classic juices on the juice menu. Purely Carrot, for instance, which is as elemental and straightforward as it sounds. But there’s also the Tropical Greens, which combines apple juice and pineapple with super greens and chia seeds. And there’s Kale Orange Power, loaded with kale, bananas, and orange juice—all of which are packed with a serious helping of vitamins and manganese. Regardless of which flavor you choose, each 12-ounce juice packs in at least 1.5 servings of fruits and veggies, making it a convenient way to restore energy and get nutrition on the go. The same commitment to simplifying healthy eating can be found throughout the Jamba Juice menu, from its Fruit and Veggie smoothies to its Artisan Flatbreads.
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 over 500 stores serving the full freshly squeezed juice menu, Jamba Juice is the perfect way to blend in the good.
Though the flavorful combinations are seemingly endless, there's one thing you can count on from the pizza at Bravos Pizza & Italian restaurant: freshly baked crust topped with whole-milk mozzarella and creamy sauces. Chefs create a multitude of options by customizing pies from the crust up. They smear the pies with a choice of red, white, garlic, or barbecue sauces, which they then top with ingredients as different as pineapple and artichokes. To create their specialty pizzas, they combine complementary flavors, such as the seafood combo's shrimp, baby clams, and garlic over a white-sauce base. But the chefs don't just make pizzas. They also craft traditional Italian favorites, from veal scallopini to fettucini tossed in pesto. Diners can enjoy meals while sipping wine or beer as they watch the restaurant's big-screen TV to figure out which sports team has the strongest t-shirt cannon.
Dad’s Cafe disseminates to diners a menu overflowing with dishes inspired by everyday family recipes. Tablemates can battle for the last scoop in a complimentary spread of chips, bean dip, and salsa, before perusing a list of burgers that costar with a choice of one of four sides ($6.99–$10.99). The All-American keeps it simple with lettuce, tomato, and onions and the California makes a splash with a wave of sautéed mushrooms, avocado, and jack cheese. A bacon-barbecue burger doubles meat doses with a juicy beef patty and strips of crispy bacon buried beneath cheddar cheese and barbecue sauce and mushrooms can fill in the holes of swiss cheese on the turkey burger. Augment the flood of flavor by imbibing gulps from a 16-ounce beer ($4.75), with taps spouting selections as varied as Stella Artois, Sierra Nevada Pale Ale, and Shock Top Belgian White. Dad’s Cafe libation servers courteously pour each beer at a cold temperature, eliminating the need to bring along a bucket of ice or a sack of snow.
At Sahar's Gyros & Kabob, colorful plates of Greek and Afghani fare greet patrons with their fresh veggies and halal meats. Aside from dishes couched in basmati rice, pitas, and samosa dough, succulent burgers and cheesesteak sandwiches represent classic American tastes. The casual Antioch eatery is free for lunch, dinner, or just to chat seven days a week, and its staff caters off-site events.
Aladino’s Pizza is a family owned establishment that focuses to bring you only the freshest ingredients. We have eight T.V.s including one fifty-five inch, that always are showing the big games! We offer a salad bar that is always stocked with the freshest vegetables.
When it came time for the team at Johnny Carino’s to come up with some new recipes, they began rifling through their personal cooking histories. Executive chef Chris Peitersen took his first kitchen job at a barbecue joint when he was 14, so he was primed to create italian baby back ribs. By infusing brown sugar barbecue sauce with balsamic vinegar imported from Modena, he’s given the marinade a more acidic bite than typical barbecue sauces. As the ribs slowly roast and char on an oak grill, he bastes on his creation before finishing the dish with a dusting of parmesan.
The ribs are one of Carino’s many menu items that follow the restaurants’ approach of classic Italian preparations modified by forward-thinking flavor combinations. Diners will find a Black Angus burger capped with mozzarella and fried pepperoni, or sautéed tilapia spiced with garlic and jalapeño. Other signature dishes include the 16-layer lasagna, Skilletinis that sizzle with spaghetti and a choice of meat, and tiramisu made from scratch.