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.
You wouldn’t think that food could change a city. But that’s exactly what Travel + Leisure praises Mosaic for, declaring that its innovative dishes and inspired design scheme have helped bring the former urban industrial St. Louis Garment neighborhood from “grimy to glam.” Since the their 2004 opening in downtown St. Louis, Mosaic restaurants have sprouted up in airport and Des Peres locations, bringing with them the contemporary gourmet menu of founder and head chef, Claus Schmitz. The highly trained, award-winning culinary whiz folds fine ingredients into internationally inspired tapas, soups, and entrees, whipping up dishes such as roasted grass-fed bone marrow or sustainable Chilean sea bass and pairing them with seasonal cocktails and fine wines. Outside the kitchen, Schmitz’s dining room’s interior design is equally appealing, with high ceilings, a freestanding bar, and tall windows that stream in sunshine while filtering out the glares of the jealous, hungry cars parked outside.
Iggy's Mexican Cantina celebrates authentic Mexican cuisine with an extensive menu brimming with amply portioned burritos, enchiladas, fajitas, and specialties. Prep for headlining entrees with an opening act such as the Mexisalad ($4.99), loaded with lettuce, rice, pico de gallo, and guacamole. Traditional land-meat and seafood collide within the epic quesadilla fiesta ($7.99), which unites grilled shrimp, steak, and chicken within warm, cheesy folds of delectable tortilla. Meanwhile, pork pundits can fork into three enchiladas al pastor ($8.49), liberally stuffed with barbecue pork and grilled onions. Let your tongue-schooner sail the salty seas of Iggy's chilled margaritas ($6.99 for medium), served in several fruity flavors, such as mango and peach. Long-distance eaters can cross their tongues' finish line with two sweet Mexican desserts ($2.99 each)—honey-and-cinnamon-sprinkled sopapilla or paradoxical fried ice cream.
Inside the kitchen of Cafe Lazeez, cooks draw upon halal ingredients to craft traditional Pakistani dishes including tandoori chicken and naan. In the dining room, the lighted menu above the cash register hints at skewers laden with beef, which travel on red trays to tables. Working patrons look up from their projects to appreciate free WiFi or realize they’ve been typing on a dish of goat and rice the whole time.
In addition to 29 types of nigiri and sashimi and more than 70 different maki, Sushi Japan's chefs create specialty rolls with everything from lobster and green onion to banana tempura and kiwi. In the kitchen, the rest of the chefs stick to homestyle Japanese flavors, cooking entrees such as shrimp tempura, stir-fried yakisoba, and hibachi-grilled beef. Although Sushi Japan's shoji screens, kanji-bedecked lanterns, and fabric prints demonstrate a firm commitment to traditional Japanese culture, some aspects of the restaurant's decor—the cozy booths, a chair-lined counter—evince a more modern aesthetic.
At Flip Flops Cantina Grille, guests leave the city behind and grab a margarita as they enter an expansive island-themed oasis bedecked with straw roofing, murals of beach scenes, and palm trees. Flat-screen televisions showcase major sports games, which diners watch while shooting pool, facing off on the foosball tables, and nibbling on Mexican and Caribbean classics such as fajitas, burritos, and ribs. Bartenders mix traditional and specialty margaritas with one of 13 top-shelf tequilas and pour pints of 18 domestic and imported beers on tap.