Sacto Chicken Co. doesn't want to be just another fried chicken joint. They also want to be a place free of gimmicks, where customers can feel good about what they're putting into their bodies. The chickens' natural flavors are enhanced by the eatery's chefs, who season the cuts in a range of spices. These include the flavorful Caribbean jerk seasoning, as well as the zesty lemon pepper rub and the classic Southern-fried batter. Guests can also sample a bevy of other menu items, including sandwiches, hot dogs, wraps, and salads.
Brewing coffee at home is a crapshoot of ratios, freshness, and equipment. Instead of waking up to smell the home-brewed coffee, start leaping out of bed in a streaking sprint to the Coffee Garden to expose your nostrils and fuzzy slippers to the flowerful fragrance of roasted bean juice. Perk up in the midmorning sun amid a potted jungle of greenery on the back patio with a signature cup of coffee ($1.50 for 12 oz.) or an indulgent mocha ($3.25 for 12 oz.). When high noon hangs above, halt sweat beads in their browed beginnings with an iceberg's worth of iced tea ($2.25 for 24 oz.) or a cold café au lait $3.50 for 24 oz.).
Big Spoon Yogurt’s special topping bar complements hot cocoa and frozen yogurt ensembles with more than 75 novel accompaniments. Beverage construction commences at Big Spoon’s topping bar, where steaming chassis of hot cocoa ($1.25–$2.59) don marshmallow tires—in mint, german chocolate, cinnamon, and toasted coconut flavors—and warm-cookie steering wheels in a rousing race to anticipating taste buds. Patrons sweeten metric-system conversions with frozen yogurt by the ounce (price varies by location), available in chocolate, vanilla, and a rotating stock of non-dairy and sugar-free flavors. Seasonal winter flavors provide the taste of frozen eggnog without the hassle of holding company Christmas parties in a polar bear’s living room, and fall flavors scour a farmer’s windowsill for apple pie and pumpkin yogurt—all customizable with the bar’s more than 75 toppings.
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 soy milk, 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.
Icing on the Cupcake’s innovative, meticulously crafted cupcakes have made the shop a top local dessert business on the KCRA A-List for the past three years. Drawing from a cumulative 50 years of baking experience, chefs whip up a daily-changing menu using gourmet ingredients, such as madagascar bourbon vanilla, buttercream frosting, and bacon bits. Colorful displays of cupcakes stack up beneath contemporary decor inside the shop. The bakery also offers delivery services throughout the Sacramento area, bringing freshly baked morsels to customers' homes, offices, or hiding places behind the curtains of their favorite newscasters.
Business was booming for Original Mels Diner in the late 60s and early 70s. The restaurant, which started in 1947, had ballooned to 40 locations across the west coast, one of which, with its neon lights and retro look, played a prominent setting in American Graffiti. In the years following the film's debut, however, the restaurant experienced hardships symbolically capped off by the sale of the very location used in the film. Since then, the diner has been slowly rebuilding itself by focusing on its original blueprint: classic American diner food and 50's nostalgia. The result is a fun atmosphere flanked with neon signs and ads for classic cars and sodas where customers can stop in for burgers, fries, milkshakes, and breakfast all day.