Dhat Island spawned out of Island, a former catering company specializing in Caribbean and Creole fare. When loyal clients of the catering company began making requests for "that rice" and "that chicken,? it prompted the company?s owners to create a full-fledged restaurant with a new name: Dhat Island. Dhat Island's head chef uses elements from her husband's Haitian recipes and blends them with traditional Southern cuisine in a varied menu. Plaintain fritters, oxtail tamales, and bourbon chicken are featured alongside mainstays such as whole red tilapia, which is seasoned, fried, and nestled on a bed of lettuce, tomatoes, and avocados.
In Dhat Island's Sunday Feast series, diners gather around a communal table to enjoy family-style portions of chicken, seafood, and beef and brag about their most recent report cards. For dessert, you can pick from a platter of sugar-dusted beignets.
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.
In 1997, friends Dena Tripp and Debra Shwetz set out to create a luscious, melt-in-your-mouth bundt cake. What began as an endeavor in their own home kitchens soon blossomed into a bustling business with bakeries in 21 states. Rich cocoa browns and soft pastels lend a nostalgic feel to each bakery, where every day ovens warm up cake batter made from fresh eggs, real butter, and cream cheese. Flavors such as chocolate chocolate chip, red velvet, and white-chocolate raspberry are favorite staples, and a new seasonal flavor makes a guest appearance each month. Cakes come in several sizes, from the standard 8- or 10-inch bundt to the single-serving bundtlet and the bite-size bundtini, all crowned with signature cream cheese frosting.
For those who want something traditional, the chef at Paradiso whips up classics such as vegetarian pesto penne, chicken piccata with spinach, and shrimp fettuccine. For those with a more adventurous palate, the chef marries international flavors, creating thin-crust pizzas crowned with red onions and bourbon barbecue chicken, pasta shrimp creole, and hearty meat lasagna. Feasts, accompanied by glasses of local and imported wine and beer, unfold inside Paradiso's romantically lit dining room, which showcases artwork from locals.
Helmed by Alabama native Big Dan, Big Mama’s Soul Food smokes up barbecue and fries classic southern cuisine to fill a robust, soulful menu. Dan’s deep-fried catfish sandwich ($8.95) destroys hunger pangs with kicks of golden crunch, and entrees get backup support from a chorus of classic sides such as collard greens, corn on the cob, candied yams, and black-eyed peas ($3.95/8 oz.; $10.95/32 oz.). Dinner plates span the southern spectrum with the saucy barbecue of a half-rack of pork spareribs ($17.95) and fried chicken breast battered and crisped bone-in ($12.95)—all plates come with cornbread and a choice of two sides. Big Mama's Soul Food keeps sugar-spirits up with sweet postprandial treats including peach and sweet-potato cobbler ($6 each).
The culinary craftspeople at Cello's American Bistro effortlessly assemble a menu full of chic, fresh fare served in a relaxing atmosphere. Starters such as the shrimp scampitini ($14) loosen mouth muscles to prevent chewing sprains and improve the accuracy of howler monkey impressions. Main events such as bone-in pork chops with seasonal vegetables ($25) and mussels flanked by tomato and chorizo ($26) fuel folks with layered flavors and oomphs of freshness. The spinach-and-ricotta-stuffed eggplant cannelloni ($18) heartily sustains plant eaters, and Cello’s welcoming staff can help guests navigate the menu or select an heirloom-tomato variety to name a new baby after.