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 dough wizards at Papa John's create circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
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.
"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.