The cold-pressed juice craze that’s saturated California has migrated north—specifically to a small, bright cafe near Cal Anderson Park. At Juicebox, chef Brandin Myett, a protégée of Ethan Stowell (How to Cook a Wolf), and Kari Brunson, once a dancer with the Pacific Northwest Ballet, are turning locals on to juices that are as nutritious—2 pounds of organic produce are pulverized to make each 12-ounce blend—as they are tasty. Veggie skeptics can try fruit-driven combos such as the Tropical Green (pineapple, kale, celery, and coconut water) or the Julius (Valencia orange, carrots, and turmeric root). Prefer food you can chew? The berry oatmeal and the Crunch Salad, tossed with beet, kohlrabi, celery, orange, and hazelnuts, are flavor-packed standouts. For a deeper investment in your health, check out one of the semiregular Friday night dinners, which bring together local chefs and produce for a multicourse meal.
The cold-pressed juice craze that’s saturated California has migrated north—specifically to a small, bright cafe near Cal Anderson Park. At Juicebox, chef Brandin Myett, a protégée of Ethan Stowell (How to Cook a Wolf), and Kari Brunson, once a dancer with the Pacific Northwest Ballet, are turning locals on to juices that are as nutritious—2 pounds of organic produce are pulverized to make each 12-ounce blend—as they are tasty. Veggie skeptics can try fruit-driven combos such as the Tropical Green (pineapple, kale, celery, and coconut water) or the Julius (Valencia orange, carrots, and turmeric root). Prefer food you can chew? The berry oatmeal and the Crunch Salad, tossed with beet, kohlrabi, celery, orange, and hazelnuts, are flavor-packed standouts. For a deeper investment in your health, check out one of the semiregular Friday night dinners, which bring together local chefs and produce for a multicourse meal.
