Pasquale's West Coast Pizzeria delights its guests with a smorgasbord of pizzas. Chefs prepare each one with an original, skinny, or pan crust, and offer the option of creating your own pie or choosing a specialty. The Maui Gourmet pizza, for example, comes loaded with bacon, pineapple, ham, roma tomatoes, onions, and sweet chili sauce.
Hearty baked pastas and cold and toasted deli subs are available as well. To cheese-stuffed ravioli or ham and turkey heroes, diners might add crispy, golden-brown garlic bread and some draft beer. Moreover, philanthropic patrons can gather at Pasquale's for fundraisers, with the pizzeria donating 25% of the proceeds and reserving the last slice of pie for any nonprofit.
The Famous Rib Shack pleases hungry bellies and the mouths that married them with a menu brimming with saucy, smoky meats and tasty fixings. Friendly staff members prepare each dish of lip-smacking barbecue the old-fashioned way, slow cooking slabs of pork ribs ($14.95 for a half; $26.99 for a full), beef short ribs ($29.95), and beef brisket ($15.95) to fall-off-the-bone tenderness over an open flame while reciting the pledge of allegiance in their best William Faulkner voice. Meat eaters unable to choose just one item from the bib-worthy bounty can combine two or three choices into a sauce-based smorgasbord that pairs the proteins with cornbread and a choice of mac 'n' cheese, poppy-seed coleslaw, or two other sides ($14.95–$19.95). Or, save some stomach space for a sweet and sticky dessert such as cobbler or sweet-potato pie ($3.95) to complement a plate full of savory vittles the way an elaborate pyrotechnics sequence complements a middle-school play.
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.
"Steak house" is usually shorthand for fine dining that includes steak, but meat is truly the main event at Cleo's Brazilian Steak House. Modeled after a traditional Brazilian rodizio, the eatery spotlights more than 15 rotisserie meats, including sirloins seasoned in garlic or wrapped in bacon. Lamb, pork, chicken, and even grilled pineapple round out the rotisserie selection, which Cleo's team carves right at your table.
The buffet's salad fixings and other sides, such as rice and green beans, can accompany meals, as can beverages ranging from sangria to fresh juices. End Cleo's hearty feasts on a sweet note with desserts such as papaya cream spiked with cassis liqueur, a summertime treat more popular in Brazil than cookies shaped like Pelé.
As Charles Kusuma was coming up in the restaurant and hotel industry, his mother?who had long hoped to own her own cafe?kept him grounded with a simple piece of advice: always treat your guest as your friend. When she passed away, Charles decided to pursue her dream in her honor. He rescued a local cafe from closing, and reopened it on his mother's birthday in 2010 as Never Too Latte, complete with a business mantra that would make her proud: "Enter as strangers, leave as friends."
From the red-velvet mochas to the boxes of macarons baked by Charles's wife, Sheila, most things at Never Too Latte have a personal touch. You can even stay well into lunch and dinnertime, as the menu features chicken-apple sausages, kettle chips, and sandwiches.