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.
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.