With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and artesian flatbreads that pack only about 320?420 calories each.
In 1966, taxi drivers Sam Levine and Fred Bartoli finally became fed up with their stop-and-go lives full of honking horns and rush-hour traffic. So they shut off their engines, handed in their keys, and took root. Along with pal George Loverde, they invested in property just off the bustling Magnificent Mile, but then didn?t know what to do with it. According to a 2004 profile in the Chicago Tribune, they got their direction when someone finally said, ?Put pizza in it.?
Though the rest is history, it wasn?t quite easy. Bartoli and Loverde came from Italian and Sicilian backgrounds, but neither knew the key to a good pizza. It wasn?t until they hired Alice Mae Redmond, the woman responsible for the dough at Pizzeria Uno, that the Gino's East Chicagoans know and love was truly born. Although Alice Mae retired back in 1989, the recipe for her flaky, golden deep-dish pizza crust lives on.
Today, Gino?s still stands at its original spot on Michigan and Superior but has also stretched to 10 other city and suburban locations. Whether dining downtown or in St. Charles, customers find Alice Mae?s signature crust piled with mounds of cheese, sauce made from vine-ripened tomatoes, and plenty of fresh toppings?from sausage and pepperoni to jalape?os and ground beef. Hot from the oven, pizzas arrive at tables snuggled inside seasoned deep-dish pans, ready to welcome a fork and knife. Thin-crust varieties are also available for those who don?t know how to work silverware, as is a bounty of sandwiches.
In spite of its name, Asian Tokyo takes a broad approach that combines classic Japanese and Chinese recipes on the same menu. Iconic dishes such as kung pao chicken and homemade egg rolls appear alongside steak teriyaki and hibachi-grilled scallops. Additionally, the sushi chefs prepare orders of nigiri and sashimi as well as more than 50 different rolls, which can incorporate everything from tempura lobster and asparagus to smoked salmon and cream cheese.
Simple tables and dark wooden booths fill the earth-toned dining area. Red lanterns hang from the ceiling, casting their light across the bar's stone wall? which supports a pair of flat-screen televisions?and lending a soft, rosy glow that makes the dining room a perfect setting for a romantic date or a staged reading of Cabaret.
In the city, coffee shops tend to thrive so much that guests often have to circle the seating area like airplanes until a seat opens up. Coffee Planet tries to bring the appeal of city cafes to its family-owned suburban location in Rolling Meadows, which features a fireplace, couches, and board games, but without the seating backlog. Even the name of its beans smack of urbanity: Metropolis Coffees get brewed in the traditional manner or poured over into cups, dripping slowly into a hot mug and thawing the palate after a stressful morning or a snowcone binge. The coffee comes in a variety of options, including a Guatemalan and Honduran mix. But the baristas can appeal to other tastes, too, by brewing Rishi Teas or hand-crafting espressos.
The chefs at Muscle Maker Grill put a healthy spin on flavorful dishes inspired by Italian, Asian, American, and southwestern cuisines. The chain was founded in 1995 by Rod Silva, a fitness enthusiast who grew weary of fast-food eateries that bogged customers down with unhealthy morsels and toys sculpted from butter. What began as a smoothie stand has expanded into a successful franchise that slings pastas, burgers, salads, and Tex-Mex-style wraps and proudly displays the calorie content and relationship status of each dish on the menu.