Earlier this fall opened it’s doors and since then folks have been streaming in for good, fast Mexican food. Manager Erika Dean says the restaurant is really glad to be here in Peachtree Corners.
Fresh, fresh, fresh is the name of the game at Chipotle. Dean explained that, “There are no freezers. Trucks come twice a week to deliver food and everything is cooked to order. There is fresh food prep going on beginning at 8 a.m. until we close.”
Founder Steve Ells is on a mission for his restaurants to serve what he calls “food with integrity.” On the Chipotle website it says that food with integrity means, "We support and sustain family farmers who respect the land and the animals in their care…whenever possible we use meat from animals raised without the use of antibiotics or added hormones ...we source organic and local produce when practical and we use dairy from cows raised without the use of synthetic hormones.”
Not only is the food natural and organic, the building materials, appliances and paper products in each store follow the companys “green initiative.” In setting up the store they use recycled drywall, organic compound paints and energy efficient appliances. Paper bowls are produced from recycled newsprint.
I tasted some of the Chipotle fare and became a believer. The shredded pork was moist and delicious, the steak tender and a little on the spicy side, which I like. Everything I tried was good; smokey black beans and pinto beans too, cilantro-lime rice and the new brown rice, fresh salsa and tasty guacamole. The server was very knowledgeable about all of the food, it’s varying flavors and degrees of spicyness which I was glad to know before making my choices.
After graduating from college founder Ells, who has alway been interested in cooking, set out for the Cullinary Institute of America. After graduating, and then working at Stars Restaurant in San Francisco he wanted to start a restaurant of his own. Intrigued by the small taquerias that he frequented in San Francisco and with a loan from his parents he moved back to Colorado to open his first Chipotle in Denver.
He bought an old Dolly Madison Ice Cream Shop, frugally remodeled and in 1993 open the doors. 16 years later and with a 26,000 people team behind them, Chipotle seems to be doing well. Ells says, “I want to change peoples minds about fast food.”, and I think he is.
Chipotle Mexican Grill
5175 Peachtree Parkway
Peachtree Corners, GA 30092
phone: 678.281.1990 | fax: 770.209.9197
Hours Mon-Sun 11 a.m.-10 p.m.