With more than 845 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. The lunch hour presents toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.
In addition to providing healthy eats to customers, Jamba Juice sponsors Team Up for a Healthy America. The initiative fights childhood obesity while encouraging 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.
For more than 40 years, Robert C. Mathwig has owned Family Pancake House and defended his sanctuary for the fluffy breakfast staple against the ravages of time, stringently maintaining the same wholesome business practices that set the cozy eatery apart from the competition on its very first day. The kitchens still make most of the menu from scratch, sourcing as many ingredients as possible from local suppliers to ensure that each order arrives to its table at the peak of freshness. The whole menu of breakfast treats and savory later-day meals is available all day long, with fluffy pancakes, crepes, and omelets sharing space at diners’ tables with grilled cheeses and breaded pork chops.
Family Pancake House takes its friendly moniker to its logical conclusion by acting as a supportive family for the community that has kept the eatery's doors open for nearly half a century. The company routinely sponsors youth sports teams, and employees often volunteer their leftover flour supply to sweaty-palmed gymnasts.
The perfumes of curry spices permeate the air at Tandoori Fire Bar & Grill along with the lilting sounds of Indian music. Chef Alex, who according to the staff was named 1 of Seattle’s top 10 chefs by Seattle Times food critics, earned his chops in Greece before sharpening his Indian-fare skills in California, where he opened the original location of Tandoori Fire Bar & Grill in 2004. His menu includes classic Indian dishes such as curried mussels, as well as fusion plates of murg-bahar-battered calamari and tandoori-chicken-alfredo pasta.
Rust-red tiles lead the way into Nirvana Indian Cuisine's elongated dining room, which swirls with the zesty fragrances of authentic Indian fare. The friendly waitstaff carries hefty portions of tandoori meats, curries, and samosas to resting spots on black-clothed tables flanked by red chairs. Glasses of sweet or salty lassi add dimension to each table's spread of savory meals, most of which can be transformed into vegan entrees, and appetizers and bread keep stomachs from wailing the same annoying yet catchy pop melody.
Cold Stone Creamery's ice cream, which is made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. Choose your favorite ice cream from among dozens of silky flavors, such as irish cream and butter pecan. The ice cream generously welcomes dozens of toppings as traditional as crumbled cookies and chopped nuts or as quirky as granola, black licorice, and pieces from magnetic poetry sets. Sufferers of premature brain freeze who are unable to invent a creamy concoction can try a Cold Stone Signature creation ($3–$5), such as the almond-studded and caramel-slathered Coffee Lovers Only or the Peanut Butter Cup Perfection with Reese's peanut-butter cups and fudge. The Frankencream you desire will be scooped cold off the grill into a freshly made waffle cone or bowl. Ice-cream creations are priced from $3.50 to $4.50, depending on size.
Pallino serves up a menu of fresh, made-to-order Italian specialties in a casual setting inspired by family gatherings and leisurely bocce games. Antipasti such as roasted garlic and cheese flatbread ($5.95) prep palates for main dishes and help patrons evade amorous vampire kisses. Featuring braised beef and pork with Chianti-spiked tomato sauce and a whisper of cream, mama's meat sauce with rigatoni ($8.95) banishes any doubt about how mama used to get her little noodles to sleep through the night. Pizzas round out the menu with combinations including prosciutto and roasted fig ($6.95/$12.49) and Italian sausage and mushroom ($6.95/$12.49), and paninis ($4.75 for a half; $6.95 for a whole) come with a choice of warm chips or carrot sticks, which are less warm, but make up for it with their svelte figures and pretty faces. Decadent gelato is maneuvered into an array of desserts—it's squeezed between two cookies in gelato sliders ($5.95), topped with espresso and whipped cream in an affogato ($3.50), and bobbing in a soda float, flavored with a choice of syrup ($4.95). Most importantly, the friendly staff and quick service will allow you to make the most of a hearty dinner enjoyed in the clean dining room or as a speedy carryout order.