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.
The bracing Italian-style brandy known as grappa flows from a vintage hammered-copper still and into oak barrels for aging at Soft Tail Spirits, a craft distillery that gathers its grape pressings from local Washington wineries. An Old-World still's 58,000-BTU burners boil up fresh batches of grappa, with characters of pear and apple-tinged Giallo and the pleasingly grainy sangiovese. Meanwhile, a multistep distillation process whips up batches of Soft Tail Spirits' sipping vodka, the slightly rebellious offspring of Washington State apples that took home the bronze at the 2010 World Spirits Competition in San Francisco. Lead distiller Matthew welcomes visitors to the distillery for tours in which he shows off the facility, including the hammered-copper alembic he affectionately calls “Maggie,” before doling out samples and bestowing grappa converts with souvenir glassware for future bacchanalian feasts or Flat Earth Society meetings.
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).