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.
Ever since Barbacoa Mexican Grill opened in 1998, ordering a meal has turned into a creative pursuit. At the fingertips of everyone who walks in the door is an edible artist's palette that they draw upon as they orchestrate the creation of their dream burrito, burrito bowl, or tacos. Inspiration begins with a foundation: hand-trimmed barbacoa beef slow cooked in a chipotle paste, shredded pork with roasted pineapple and a honey glaze, or even steamed vegetables. Then a rainbow of salsas, a choice of beans, and individually monogrammed grains of rice combine to create a fully personalized meal.
Now spread throughout Utah, Barbacoa Mexican Grill has also branched out beyond its inimitable meals. It strives to establish and strengthen communities by working with local nonprofit and charitable organizations. The primary focus of the restaurants' grassroots endeavors falls on the promotion of healthy, active lifestyles and the support of underserved children—evidenced by their cooperation with Big Brothers Big Sisters of Utah.
Lenny’s Sub Shop opened in suburban Memphis in 1998 with a simple mission: to bring authentic philly cheesesteaks to the south. The hot sandwich’s swiss cheese, grilled onions, and tasty beef drew in so many hungry patrons that the owners were able to open several locations nationwide. Today, they continue to dole out their signature philly as well as several other hot and cold subs topped with chicken salad, meatballs, roast beef, and turkey. The staff slices sandwich fillings fresh with each order, piling a half pound of meat and cheese on regular-size subs and a full pound onto large subs.
Potted plants, hanging vines, and a stained-glass window depicting a bowl of fresh fruit decorate Roberts Restaurant—nods to the fresh produce that fills the vast menu of Italian and American dishes. Servers tote steaming hot plates topped with five-cheese lasagna, steak gorgonzola, and three varieties of muffuletta sandwiches to tables alongside specialty espresso drinks, a variety of wines, and 10 microbrews. Roberts' kitchen also greets the morning with breakfast burritos, omelets, and stacks of pancakes, which diners can spill all over their laptop as they surf the complimentary WiFi.
Situated inside the Peery Hotel, Virdene's embraces the old-school traditions of '40s malt shops. Diners are presented with a check-box menu that's loaded with handmade Angus burgers. They can customize everything from patty to toppings, or choose something from the house, such as an organic bison burger or a Hawaiian burger bowl with grilled chicken, pineapple, and teriyaki sauce. With chili-cheese fries, a hand-spun shake, or a Coke float on the side, the meal becomes a truly all-American experience that only gets better when you pledge allegiance to your server before digging in.
Penny Ann’s Cafe dishes out plates of classic café fare whose “big, robust flavors” earned Penny’s a shout-out in City Weekly’s list of 2011’s Best New Restaurants. Chefs fold cheeses, veggies, and meats inside the fluffy walls of omelets and smother homemade buttermilk biscuits in sausage gravy and unconditional love. Lunch fare includes philly cheesesteaks, hand-pressed double cheeseburgers, and pasta noodles smothered in a choice of sauce. For dessert, multitudinous pies cradle fillings such as key lime, chocolate peanut butter, and banana cream inside crisp homemade crusts.