Chipotle Mexican Grill

Kids love it. Probably because it's "cool" and has rice. The place is fine, it makes "cheap"/quick sort of mexican plates but the employees are sad making them and the place is dirty (sticky floor, etc) from the "cool" factor groups coming through. It's cold and sterile (not the clean kind.) But i guess that's what makes it cool, right? So we'll be coming back because that's what the kids want - until they're sick of rice... counting the days. They can make a veggie option with ingredients thrown on a bed of greens but if you hold the cheese, it'll be like 2 ingredients... for $8. Yea, you'll still be hungry. Long story longer, if you want to get full, it's all about the rice and cheese here.

Food is always good. Service leaves a lot to be desired. The kid went to get more chicken for my bowl and when he came back he went to the next customer, leaving my bowl sitting on the counter. I had to remind him that my bowl needed the chicken that he had gone to get. He was just going to leave it sitting there while he worked with the customer behind me in line. I felt very ignored.

★★★★★ Food quality ★★★★★ Service ★★★★★ Ambiance ★★★★★ Value ★★★★★ Menu selection ★★★★★ Location/Accessibility ★★★★★ Overall experience Today, I had the pleasure of visiting a renowned, nationwide Mexican grill restaurant, Chipotle. Many had recommended this eatery to me, including SP, a former Culinary Operations Manager (COM) of a Cincinnati branch restaurant. Surprisingly, CA, a member of the upper class, expressed his interest in accompanying me to lunch and went as far as to state "I'll eat whatever you eat". As per my usual routine, I placed my order online one hour prior for a swift and easy pickup. Upon arriving at the restaurant, I was met with a bustling crowd of customers. Taking a moment to survey the interior, I was struck by the bright and fresh ambiance that enveloped the space. The floor and ceiling employed a dark and warm color scheme, effectively maximizing the space horizontally. Tables and chairs were arranged thoughtfully, creating an illusion of spaciousness. The counter was tucked away, and the online order shelf, which I had been looking for, was conveniently located nearby. Three female staff members manned the counter, and it was safe to assume that there were more in the kitchen. A lively yet subtle background music played at low volume. As I left the restaurant with my order in hand, already packaged and waiting for me on the shelf, I sensed all eyes upon me as I took photographs for this review. My order was neatly contained within a generic paper tote bag, accompanied by eating utensils and some napkins. Now, let's discuss the food. I ordered the Burrito Bowl, which was brimming with brown and white rice, pinto and black beans, half carnitas and half sofritas, fresh tomato salsa, roasted chili-corn salsa, tomatillo-red chili salsa, fajita veggies, and a bottle of Blackberry Izze. The food was presented in a beautiful wax paper bowl with an aluminum lid, a uncommon sight at a fast-food establishment. As I opened the container, a delicious and fresh aroma wafted out. A bed of romaine lettuce sat atop the dish, evoking the imagery of a verdant summer morning meadow. Upon taking the first bite, I was pleasantly surprised by the mild yet flavorful taste. The veggies were fresh and crunchy, and the carnitas was lightly seasoned, but the flavor didn't make much of an impression. The sofritas, although the taste and texture was overshadowed by the other ingredients, still served as a source of plant-based protein, which was appreciated. The fajita, however, was an absolute standout, with the seared savory flavor and fleshy texture. Though it was limited in quantity, each bite was savored. The sauces added a bit of spiciness, but I enjoyed the occasional pang on my tongue, which aided in enhancing the mild flavors. When the spiciness became too much to handle, the Blackberry Izze came to the rescue, providing a light, refreshing taste. For my snack, I opted for a Burrito filled with brown rice, pinto beans, black beans, steak, fresh tomato salsa, tomatillo-red chili salsa, and romaine lettuce. The Burrito arrived in a massive wrap, which initially made it a bit challenging to eat. With the guidance of my former Chipotle COM and upper-class acquaintance, I finally learned the proper technique for consuming a burrito. Although the wrap was thin and the filling a bit loose, all the ingredients blended well together. The diced steak added a much-needed savory flavor to the bite, creating a more harmonized flavor. This time around, the burrito leaned more towards the sweet side, eliminating the need for spiciness. As for CA, he opted for a Burrito Bowl with a white rice, tender chicken, fresh tomato salsa, roasted chili-corn salsa, tomatillo-red chili salsa, cheese, and sour cream. After finishing his meal in a private area reserved solely for the elite , he returned simply stated, "I like chicken," leaving me pondering the thoughts and preferences of the upper class. I will definitely be back for more, and I highly recommend this restaurant to anyone looking for a delicious and affordable meal.