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Chipotle Opens! (Downtown Toronto)

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Restaurants & Bars Ontario (inc. Toronto)

Chipotle Opens! (Downtown Toronto)

m
markml | | Aug 15, 2008 06:59 PM

I know that a number of people on Chowhound have been talking about this, and since I don't think anyone has reported back yet, let me be the first:

For those who don't know, Chipotle is a burrito chain from the U.S. that opened its first Canadian restaurant TODAY on Yonge Street near the Toronto Life Center.

The lines weren't too long, even for opening day, but ultimately I was a bit dissapointed and just wanted to prepare anyone who is getting their hopes up about this. By Toronto standards, what I got would be considered an above-average burrito, but that's not saying a lot and I wouldn't even say it was the best I've had in the city.

In retrospect, I was never a big fan of Chipotle in the U.S., and growing up in California, I was used to having more choices than that. However, the burrito I got here at this new Torontonian Chiptle seemed even slightly worse than the Chipotles I remember in the U.S., although I can't put my finger on exactly why. FYI, I had a barbacoa burrito.

One thing that was inexcusably bad were the chips and salsa. They almost made me want to puke. They were rubbery and packaged like they'd been sitting in storage for a year, and had a nauseating amount of salt on them to disguise probably to disguise the lack of flavor. Come to think of it, the hot salsa had a distinctive salty taste as well (neither are supposed to). You can definitely get much better chips and salsa in a supermarket, and the worst part is that they charge extra for both the chips AND the salsa. I don't remember if they do that in the U.S. or not, but the chips are definitely not worth extra.

I should point out that some people on here have also recommended a place called Moes, which is another U.S. chain, and I have to say that their burritos are better than Chipotle's in my opinion. The best thing I can say about Chipotle is that if it becomes popular, it may start a trend and we may start to get other U.S. Southwest cusine coming north.

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