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 soymilk, 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.
Red River Steakhouse looks like it jumped straight off the reels of a Western film: its raw-wood façade opens to a rustic interior with paintings of rolling grasslands, red barns, and horse-drawn carriages. On the tables, cowboy boots serve as vases for bright sunflowers or footwear for men with no name. In the kitchen, chefs bread and cook chicken-fried steak on flat-top grills, season racks of ribs with signature rubs, and on weekends, slow smoke pork ribs and prime ribs. The catering side of the operation offers similar fare, including aged Black Angus rib eyes, sirloin kebabs, and prime rib. With confidence in their cuisine, the caterers offer a 120 percent satisfaction guarantee or money back plus a discount on the next order.
When Travis Dickey opened the first Dickey's Barbecue Pit in Dallas in 1941, he kept his menu small and simple, only cooking up beef brisket, pit hams, and barbecue beans, which he sold alongside potato chips, beer, bottled milk, and sodas. Dickey smoked all of his meat in-house, a practice that put his eatery on the map and one that his sons, Roland and T.D. Dickey, still rely on today.
The menu has expanded since Travis?s time behind the grill, offering plates and sandwiches that brim with nine kinds of barbecued meats, including spicy cheddar sausages, pork ribs, polish sausage, and Texas-style beef brisket that?s chopped to order. Several types of baked potatoes are piled high with meats and cheeses, which diners can wash down with a gallon of tea or Dickey's signature 32-ounce big yellow cup of soda. Staying true to the same spirit of hospitality, cooks always include a buttery roll; a homestyle side such as jalape?o beans and fried okra; dill pickles; and free ice cream with every meat plate.
A historic marker may be all that's left of the original Alexander's Distillery, which washed away in a flood in 1865, but that's not to say that the current reincarnation doesn't aim to recreate its predecessor's ambiance. Amid traditional decor elements such as dark, rich woods and scrolled silver platters, guests dine on elegant dishes from a seasonally rotating menu. Entrees have included everything from coq au vin to Black Angus tenderloin filet, which pair perfectly with desserts such as crème brûlée. Alexander's also offers prix-fixe chef's choice menus that include an appetizer, salad, entree, and dessert for each guest, with optional wine pairings available for those who know the proper way to pull out a wine cork using their teeth.
Since it first flung open its double doors in 1900, The Beltonian's patchwork brick façade has housed a church, an antique store, and a billiard hall. But its theatrical pedigree proved too strong, and today, the venue has transformed back into a performance space. The Beltonian aims to bring top-notch comedy to the community by booking nationally touring rib-ticklers three nights a week. A menu keeps appetites and thirst at bay while showgoers lean back in plush seats, which are arranged stadium-style to facilitate easy viewing of every clever quip.
Situated on the shores of placid Belton Lake, Dead Fish Grill stands tall over the water, encouraging diners to enjoy the beautiful view from either the covered outdoor patio or from inside, where large windows span from floor to ceiling. Here, the chefs send out plates of peel-and-eat shrimp, their specialty creole-whiskey steak, and fried oysters piled into baskets with hush puppies and cole slaw during dinner. Frequent live music enlivens the space on Friday and Saturday nights, and shows are always free.