With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company’s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320–420 calories each.
Village Wines may primarily spotlight Northwest wines and beers on its weekly-rotating menu, but its food menu draws inspiration from all over the globe, while a high-end selection of pick-me-ups from Stumptown Coffee and Choice teas provide a boost any time of the day. Hot and cold shareable plates evoke tapas-style dining, although the flavors atop each dish range from Asian to French, along with a kids' menu for younger taste palates. Pizzas come topped with combinations such as goat cheese and prosciutto or Jack Daniel’s barbecue sauce with pulled chicken. Bistro-inspired sandwiches include styles from around the world, such as an authentic french-dip au jus, helping tongues experience France without licking the door to the Louvre.
BOBACHINE CAFE' offers,wonderful drinks and treats like, Bubble Tea, Caffe' D'arte Espresso, Fruit Smoothies, Milkshakes, Snoqualmie Gourmet Ice Cream, and pastries. Feed your hunger too with our TOP TEN rated Bahn Mi Baguettes, spring rolls, fresh RAMEN NOODLES, Steamed lunch plates incluing Cha Siu Baos and gyoza!
When Exequiel Soltero left his small-town home in Mexico for the US, he didn’t want to leave his culture behind; in fact, he wanted to share it through the bold flavors of Mexican cuisine. His journey through the restaurant industry began humbly. Jobs as a dishwasher, a busboy, and a waiter allowed him to save enough money to make his dream a reality. With help from his nine sisters and three brothers, Exequeil has helmed Mayas Mexican Restaurant since 1979, inviting patrons to stop into the quaint eatery for homemade dishes—carne asada, chicken mole, and burritos and enchiladas overstuffed with imported cheeses. Yet, the dine-in menu is only half of the Mayas story. The restaurant also caters Seattle events and gives the whole city the taste of Mexico Exequiel has dreamed about from the beginning.
Serving fresh and speedy pizza across America since 1959, Little Caesars has grown into a huge, international carryout phenomenon. Pizzas featuring fresh dough are made to order in large ($8.99 for up to three toppings) and large deep dish ($9.99), mimicking the spectrum of sizes seen on nature's pizza trees. Toppings range from classic pepperoni and sausage to canadian bacon and pineapple. Return as the conquering hero of your family and save your twins the trouble of hunting down bipedal mastodons by picking up one of Little Caesars HOT-N-READY pies ($5.55). The large-sized HOT-N-READY pizzas are available in pepperoni or cheese, and can be picked up any time without the need to order ahead. Fans of three-dimensional eats can try the Italian cheese bread ($4.99) or chicken wings ($5.99 for 8).
Beneath the softly glowing paper lanterns above the sushi bar, chefs at Happy Teriyaki #4 are hand rolling maki destined for both individual plates and the all-you-can-eat sushi bar. But it's the signature sauce, fresh vegetables, and charcoal-broiled meats in their teriyaki dishes that are their claim to fame: the restaurant earned the title of Best Teriyaki in Evening Magazine and KING 5's Best of Western Washington awards in both 2011 and 2012.
The owners' pride in their work is not only evidenced by their artful and flavorful culinary creations but also by the restaurant's inviting ambiance. Colorful Japanese screens add a touch of authentic flair to the dining room, where high-backed, private booths prevent fellow guests from copying homework. Beyond praising the "fast, tasty and affordable" food, Jennifer Johnson of the Weekly Volcano commended the staff for "service [that] has not only been efficient and swift but pleasantly provided."
Sushi chefs slice and roll morsels of flavorful fish and fresh ingredients behind the counter in Rumble Fish Sushi Cafe's dining room. Sunlight from floor-to-ceiling windows and round hanging lanterns lights plates of traditional and nontraditional rolls, such as the cream cheese-filled philadelphia roll or the Lion King's crab, avocado, and salmon. On the dining room's lacquered wood tables, other hallmarks of Japanese cuisine make appearances, with yakisoba and udon noodle dishes supplementing appetizers such as edamame, ika salad, and tempura prawns. The large space also accommodates large groups and parties with ample seating, and bar-side dining is a comfortable spot from which to watch games on a wide-screen TV and narrate play-by-plays of the sushi chefs' work.