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.
In 1983, Golden Spoon Frozen Yogurt set out to do the seemingly impossible: dethrone ice cream as the top frozen treat. The company staged its coup by developing frozen yogurt flavors that were just as tasty, yet healthier, than the competition. Boasting low- and non-fat flavors, a reduced calorie count, and three active cultures for digestion, Golden Spoon's yogurt soon became a staple in Las Vegas among everyday people and rock stars who want to know what it's like to be everyday people.
Today, the flavor board lists the rotating flavors of the day, with up to 12 available daily, depending on the season. You'll find chocolate, vanilla, and peanut butter, plus more inventive options like root beer float and black cherry. Once you fill your cup at the soft-serve machines, you can go wild at the toppings bar, where more than 50 add-ons await.
On a warm August day in 1938, a father and son unveiled the first sample of what was to become Dairy Queen, selling 1,600 samples on the first day, a feat as unheard of as a dragon that breathes ice. Its ensuing prolific expansion was fueled by its frozen treats, which propelled the dessert shop from 100 stores in 1947 to 1,446 in 1950. Today, their dessert recipes remain largely unchanged, and Dairy Queen has added hearty grilled hamburgers, hot dogs, and fried chicken to its menu. Dairy Queen's enormous dessert menu boasts treats ranging from soft-serve cones and blizzards filled with cookies to takeaway ice-cream sandwiches and cakes.
The sun is just beginning to rise over the nearby mountains as diners shuffle into Egg Works, suppressing yawns, stretching their arms, and sleepily greeting friends and family. Once they find their seat, though, the energy of the restaurant seeps into their mood. Waitresses swing by to flood their cups with steaming coffee and crowd tables with plates of cheesy omelets, spicy mexican breakfasts, and the sweet and savory crepes lauded by Rachael Ray. Others bring mason jars filled with bloody marys made with Habla Diablo hot sauce and bowls of Hawaiian-style sticky-rice breakfasts. As the sun clambers up the sky, breakfast favorites accept the stomach-filling aid of burgers, sandwiches, and the chefs' renowned Cincinnati-style chili?a hearty combination of chili, oyster crackers, and spaghetti.
Diners linger over third cups of coffee at the counters and cushy green booths of the casual dining room, watching flat-screen TVs mounted to walls where hand-painted murals from local artist Mike Miller stretch out. These paintings depict classic countryside scenes, from verdant fields to rolling mountains and New York City tour groups looking very lost.
When Forest Mars Sr. was a boy, in 1911, he watched with rapt attention as his mother, Ethel, crafted gourmet chocolates in their kitchen. 70 years later, he honored her memory by making chocolates of his own in Henderson, Nevada, where today a small factory still whips up his mother's recipes alongside modern confections. Traditional candies mingle nuts, cr?me liqueurs, and caramels with dark chocolate, milk chocolate, and truffles. Handpicked pecans float amid chocolate and butter in Ethel M's signature brittles, and milk, dark, and sugar-free chocolate envelops bite-sized treats such as espresso beans, pretzels, and fruit. Ethel M Chocolates invites visitors to tour the factory, where chocolatiers prove sweets can be made without preservatives or the witchcraft of Keebler elves, before sending candies to seven Las Vegas?area shops.
For the perfect jolt of caffeine, look no further than Coo Coo's Gourmet Coffee Cafe.
If you're avoiding fat or gluten, you can still eat well at Coo Coo's Gourmet Coffee Cafe, which offers a number of low-fat and gluten-free choices.
No need to splurge on a baby sitter — tots will be right at home chowing down at Coo Coo's Gourmet Coffee Cafe.
Make the most of the warm summer months by dining outdoors in Coo Coo's Gourmet Coffee Cafe's beautiful outdoor seating area.
Wireless internet access is available for no charge at Coo Coo's Gourmet Coffee Cafe.
Coo Coo's Gourmet Coffee Cafe is completely informal — dress as you see fit (and are most comfortable).
Guests of Coo Coo's Gourmet Coffee Cafe's W Pacific Ave location can park their vehicles on the street.
Keeping an eye on your budget? Coo Coo's Gourmet Coffee Cafe is a perfect choice, with most meals costing less than $15.