Vegas is often called the Entertainment Capital of the World, and though it’s got a vibe and vocab all its own (day clubbing, anyone?) something it has in common with other international city destinations is this: Smart locals know when to stick around, and they know when to go. And each summer, go-time is August.
It’s a common custom across large swaths of Europe. Italians leave their homes, jobs and shops to head for the water, and you’ll even find streets amid the City of Lights a little more dim thanks to locals seeking beyond-the-borders respite before school and university bring on the fall.
In Vegas, we leave for another reason.
It’s so damn hot.
It’s not like that’s news—summertime’s hot, right?—but like childbirth and getting dumped, the human spirit knows how to block pain. But for when we do remember the sear of Nevada’s sun on our skin, cooler climes are in order. So, we go. Maybe you go, too? If you do, and if you love juice like we do, working your healthy lifestyle into even your vacation time is primo. So here’s short list of places we love to hit when we get the hella outta Dodge. And if you have suggestions, start a convo at our Facebook page. We’d love to hear where your juice cravings take you.
Jamie Stephenson (TJS Co-Founder and CEO)
“Glacier uses organic ingredients that are sourced locally, since there is quite a bit of agriculture in the area. Its ginger is nice and spicy, and super delicious in the “Mule Kick Shot”…a combo of fresh ginger and lemon juices, with a sprinkle of cayenne over the top (aka, a TJS Wellness Shot). Also, juice is made on the spot using the centrifugal juicing method, and Glacier also make many flavors of craft ginger brew including lime and cherry. This place is a definite go-to, after a Glacier Park hike or local Whitefish craft beer-night!”
Marcella Williams (TJS Co-Founder and COO)
A Marcella fave: Butcher’s Daughter (Los Angeles, Calif.)
“Butcher’s Daughter is where the farmhouse meets Venice Beach, and everything that’s right in the food world is caught in between. Like so many people probably will this month I recently had the privilege of escaping the Vegas desert heat for just a couple days. The struggle about traveling, for me, is that not only am I a health-conscious eater, but I am usually am traveling with my three niños who are far pickier than I am…and in a different way.
“We stumbled upon The Butcher’s Daughter after a relaxing afternoon on the beach. With sand still in my toes and salt water in my hair (which made it look fab, by the way!) we walked into this restaurant eyeing a table on the patio that looked out onto Abbot Kinney Boulevard…which just happens to be the street-of-all-streets to wander around on in Venice. The menu was vegan with some vegetarian options…and I loved the fact that this pro-life animal house had no fear of cracking an egg over any dish including my spaghetti squash carbonara.
“Classic carbonara calls for cream (heavier the better) egg, cheese, and of course, pancetta or some other form of Babe. If you asked me a month ago if this dish could be pulled off without bacon grease I would’ve laughed…but Butcher’s Daughter nailed it. I could taste the love in these dishes.
“We also had the stone oven pizza with arugula, pears, gorgonzola, and a touch of spice with red peppers. The flavors blended together very well, as most would imagine. We also ordered the smashed avocado crostini because of our love for functional fats. (I actually have a Pinterest board dedicated to avocados…but who doesn’t?)
“Aside from the fabulous food, Butcher’s Daughter’s juice menu is what really impressed me. It serves very unique concoctions, and with an Asian theme throughout, it uses ingredients like lemongrass, kefir lime leaves and even yuzu in a few juices. Jamie has wanted me to play around with yuzu before but sourcing some of these ‘off the beaten path’ ingredients gets tricky when we only source organic and, live in the desert. I left feeling nourished and inspired. I look forward to my next beach getaway and the wonderful flavors that follow in southern California.
Mallory Dawn (TJS Creative Director)
A Mallory fave? Mother’s (Barcelona, Spain)
Jen Chase (TJS Content Director)
A Jen fave? Cocobeet (Boston, Mass.)
“I grew up outside of Boston, along Massachusetts’ south shore. After a few years of enjoying a West coaster’s life, though I’m back in New England, a lot of my work remains Vegas based, with my most inspiring being writing and editing for and with The Juice Standard. I’m thankful for my dual-coast work, but with my natural (obsessive?) allegiance to Marcella’s and Jamie’s recipes, the culinary thing I miss most about Las Vegas is not having access to what I
totally unbiasedly objectively and humbly beelieve is the best collective juice menu, ever. Thankfully, I discovered Cocobeet in downtown Boston, and its product, mission, dedication to organics, and overall mindset is the closest I can get to TJS’s when life is more Beantown than Sin City.
“The juice world is a lot smaller than you’d think, and the first time I hit Cocobeet, I met co-owner, Onur, and explained what I do for TJS. He knew a little about Vegas’ cold-pressed juice scene and the more we talked, the more names we both recognized. Then came my money moment: When I got home and dove into the stash I’d bought, I finally felt a little less winsome for my TJS faves—Bee Resilient, Bee Happy, Bee Chill—because I had new ones to love: Green Monkey, Chocolate Power Mylk and Watermelon Quench. Cocobeet does it right by pressing every day (like TJS); by committing to organics (like TJS); and by being completely transparent about why sometimes certain flavors can’t be pressed if an ingredient can’t be bought organic (that’s how we roll, too). Cocobeet is even morphing into more and more chewables (um, like who?), which makes every trip feel hella like home to me…even when my heart’s juicy home is 2,735 miles away. But who’s counting.”