Featured in Phoenix Magazine’s Best of the Valley series and other posh publications, the bakers at Cupcakes swirl and twirl creamy frosting to transform their namesake miniature cakes into edible works of art. Made from scratch every morning at 4 a.m., the dainty desserts are available in seven daily varieties, as well as a selection of specialty and seasonal flavors that change as often as an amnesiac’s workout routine. Preorder a peck of Hollywood cupcakes, a red cocoa cake topped with cream-cheese frosting and dusted with edible gold luster, or ceremonialize the return of Tuesday with the caramel-and-peanut-butter goodness of the Bliss cake. The crunch cinnamon sugar topping of the Momo cake makes a fitting treat for a birthday party, business meeting, or root-canal celebration any day of the week, whereas The New Yorker cupcake combines the refined tastes of vanilla, chocolate chip, lemon, and social satire. Once patrons place an advance order, they can arrive at the sugary sanctuary to pick up their sweet feast after 10:30 a.m. the next day or whenever their personal trainer finally falls asleep.
Tilapia crusted in walnuts, coconut, and sun-dried tomato. Mixed veggies drizzled with raw-honey strawberry tahini. Mac 'n' cheese. And it's all organic. Fontana D' Amore Organic Bistro delivers three meals a day to clients' doors, each of which uses natural ingredients tailored to raw, vegan, and gluten-free diets. The nutrient-dense menu has plenty of flexibility for clients to customize their meals. Gluten- and diary-free menus can be whipped up by tinkering with milk and sweetener options, which include raw honey, maple syrup, and gratuitous compliments. Owner Rino Soriano developed the innovative menu "because [he feels] it's important for people who desire fun, delicious and healthful food to have options," he told Arizona Central. The bistro's environmental vision doesn’t stop with organic cuisine, but permeates through to the business's core operations, down even to the natural cleaning products that keep its kitchen pristine. And as for all that cuisine, staff members pack each delectable meal in biodegradable paper and plastic products for takeout.
4th Floor Grille & Sports Bar serves lunch and dinner amid the warmly lit luxury of Chaparral Suites. Chefs fill the menu with burgers, pizzas, and southwestern specialties such as tacos and spicy sandwiches. For dessert, an in-house pastry chef invites diners to indulge in flourless chocolate peanut butter cake and frozen margarita pie. In the adjacent sports bar, watch the human body at its mightiest, and the ball at its most humiliated, as 10 HDTVs broadcast football, baseball, basketball, and hockey packages.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.
After making a few pilgrimages to frozen-yogurt shops across the country, the founders of Yogurtopia came up with their own recipe for success. They only wanted to use high-quality frozen yogurt and toppings that emphasized both good taste and health.
Now, the shop?s creamy frozen treats swirl from self-serve machines in more than 90 flavors, such as nonfat swiss chocolate, low-fat cookies 'n' cream, and no-sugar-added wild strawberry. A bountiful toppings bar cascades fresh fruit, nuts, and candy options such as rainbow sprinkles, gummy bears, and Butterfingers on top of the frosty swirls.
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.