The cantina's colorful emblem displays its namesake, "three hombres," who all sport different facial hair but seem to share a single, spacious sombrero. This same blending of whimsy and tradition inspires Cantina Los Tres Hombres's signature margaritas and expansive menu of authentic Mexican dishes.
Natural light plunges through large picture windows, as tables populate with sizzling fajitas, massive burritos, and hearty combination platters overflowing with mesquite-grilled steak or chicken, fresh seafood, and crispy pork carnitas. Chefs add zip to their culinary creations with a variety of specialty sauces ranging from the smoky chipotle chili adobo to the rich and herbaceous butter, white-wine, and fresh-cilantro sauce. Salt-rimmed margaritas complement south-of-the-border morsels, and live acoustic tunes on Tuesday through Friday complement south-of-the-ankle foot twitches.
My Favorite Muffins & Bagel Café cooks up divine deli delights and thrills fans of post-oven muffin batter with cake-like gourmet muffins. Bite into bliss with a gourmet sandwich ($5.65 each), such as the classic turkey, or reprise vegetable-based catchphrases when ordering the holey guacamole sandwich, a flavorful bread shelter for turkey, guacamole, green pepper, lettuce, and tomato. Herbivorous accomplices may feast on light-and-fit choices, such as the garden mix salad ($4.99) and the mediterranean bread salad, a spirited ensemble of ripe tomatoes, onion, cucumbers, and salami in a chorus line with provolone cheese, green olives, crisp greens, and greek vinaigrette dressing ($6.99).
Executive chef Shakka Moore at Vista Grille Restaurant sears steaks and flame-kisses seafood, handcrafting dishes on the dinner and lunch menus. A 10-ounce New York steak au poivre comes with a crunchy peppercorn crust, pleasantly complemented by a dollop of maître d’ butter ($20). Sesame-crusted salmon wears a shield of seeds fortified by mongolian glaze ($20), and slow-roasted prime rib falls on a pillow of horseradish mashed potatoes ($25). Housemade dough pulled fresh from a brick oven arrives topped with roasted chicken, mushrooms, and chipotle sauce on the barbecue chicken pizza ($13), which is also available at lunch along with hearty sandwiches—such as the chicken avocado ($11)—and burgers. Diners enjoy meals under colorful ceilings anchored by dark woodwork, a contrast that lends sophisticated yet friendly vibe, much like a yacht filled with golden retrievers.
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.
“Laissez les bon temps rouler” is a favorite saying at Jazz, a Louisiana Kitchen; translated from French, it means, “let the good times roll.” With a blend of Cajun cuisine, cold drinks, and live music, the restaurant recreates the rollicking atmosphere of New Orleans' French Quarter. In the kitchen, chefs orchestrate multiple Gulf Coast flavors in classic louisiana catfish po' boys and blackened-shrimp platters, or let simple, properly prepared oysters and broiled crayfish stand on their own. Servers, meanwhile, draw frothy mugs of beer or mix specialty cocktails and frozen daiquiris. The lively atmosphere attracts local jazz musicians for open mics and accomplished players for special sets or scat-sung renditions of the menu.
The scene is a classic American diner: uniformed waitresses walk past rows of booths, pausing to refill coffee mugs and set down towering stacks of pancakes. Large, sunlit booths provide parents and kids with a venue to converse or sign a treaty that finally ends bitter remote-control battles. Behind the service window, cooks bustle about the kitchen, whipping up generous portions of biscuits and gravy, three-egg omelets, and Mexican-inspired specialties—including chilaquiles, eggs with chorizo, and giant breakfast burritos. Come lunchtime, kitchen staffers turn their attention toward hearty burgers, hot specialty sandwiches, and chicken-fried steaks.