Chef Tyson Cole of Austin's Uchi & Uchiko makes a good point naming Chipotle as one of the most important restaurants in the country in Bon Appétit. "Why? Their utilization of sustainably sourced goods, food made fresh daily, and, with thousands of locations, their overall reach," he's quoted as saying.
Though some may quibble with the authenticity of their pan-Latin menu, Chipotle has a loyal following and is crowded whenever I visit. "Serious" food lovers may never give the fast-casual chain a chance, but I have; when ordering food for groups downtown, their online ordering system is a snap, and the food has a "something-for-everyone" vibe that makes it reliable if not overly exciting.
This month in the Bay Area, Chipotle is testing a sofritas Hodo Soy tofu-based menu of burritos, tacos, burrito bowls and salads that is vegetarian- and vegan-friendly. We gave it a try to see how it stacked up.More »