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.
Whether it's a simple cup of black coffee, a thick fruit smoothie striped with a line of cream, or a hot panini layered with meat and melted cheese, every item at XII Stones is made to order. The menu also ventures outside traditional coffee-shop boundaries?there are hearty breakfasts of biscuits and gravy, as well as lunch sides of barbecue cheese fries. The spiritually inspired cafe serves its food up until 5 p.m. on weekdays, so you can even grab an early dinner or an exceptionally early tomorrow's dinner.
Executive chef and owner Wesley T. Beard draws from his travels in America and abroad to craft internationally inspired upscale eats, which focus on fresh ingredients, high-quality proteins, and multisensory experiences. Glazed, golden hues slather walls that stand guard around a relaxed dining space, where guests nibble and admire décor inspired by metropolitan areas such as New York and Chicago. When they're not distinguishing their entrees with French techniques or Latin-American sauces, the skilled kitchen crew whips up internationally themed dinners that spotlight smorgasbords from such nations as Italy, Russia, and Thailand. The restaurant suggests a wine pairing for each entree to help guide guests to harmonious flavor combinations without hiring a children's choir to sing the menu in its entirety.
With its traditional Hawaiian plate lunches, sandwiches, and salads, Hawaiian-owned Pounder's brings a delicious whiff of the Pacific to mostly landlocked north-central Utah. Its simple menu features a carnivorous cornucopia of grilled meaty treats made fresh daily. Pundits of porcine and poultry products can savor the kalua pork, a pile of pulled pork slow-cooked to luau-worthy perfection, and four different chickeny preparations, including chicken katsu, a chicken breast lightly breaded with Japanese panko and served with delectable katsu sauce for dipping. Beefy fare includes the kalbi marinated beef short ribs and the protein-packing Loco Moco, a seasoned hamburger patty smothered in a bedlam of eggs and brown gravy, full of sound and fury, signifying nothing.
The arctic artisans at Zeppe's Italian Water Ice concoct an innovative menu of frozen delights to satisfy even the most persnickety of sweet teeth. Cool down palates with a refreshing italian water ice—a fresh-fruit purée with the rich consistency of ice cream minus the fat, cholesterol, dairy, and incessant mobile jingle. The innovative treat comes in 25 rotating flavors (with 10 on the menu each day), including strawberry lemonade, root beer, and coconut crème ($1.59 for a kids' size, $2.29 for a regular, and $2.85 for a large). The creative menu also features old-fashioned custard, an egg-based, creamy mouth-pleaser, which showcases its rich, smooth texture in chocolate-lovers' chocolate, pure vanilla, or twist ($2.19 for a kids' size, $3.19 for a regular, $3.89 for a large).
Located at the Inn at Snow Meadows, Kerasma Restaurant offers picturesque views of Bear lake along with New American cuisine for breakfast, lunch, and dinner Thursdays through Sundays. The breakfast menu features comforting classics, such as buttermilk pancakes paired with applewood-smoked bacon, along with egg-skillet meals, huevos rancheros, and omelets. At lunch and dinner, guests can feast on french dip sandwiches or pear salads topped with gorgonzola cheese, candied walnuts, and juicy raspberries, as well as entrees, such as avocado-lime salmon with seasonal veggies or Executive Chef Brittany Alston's daily pasta creations.