Prognosticators and trend-spotters are always looking for the next great thing. To some, Timothée Chalamet is the next great leading man, Olivia Rodrigo is the next Alanis Morissette, or cruffins are the next cronuts. And speaking of food, much ado has been made about two particular restaurant chains with a
I decided to investigate which assembly-line chain serves the best bowls. At each restaurant, I ordered a salad bowl with grilled chicken and a grain bowl with grilled steak. The rest of the accouterments inevitably varied, but there were more than enough parallels for a taste-test throw-down.This was my first time at Chipotle in several years, and it was still as mildly stressful as I remember.
The steak bowl didn't perform quite as well despite its promising looks. The steak was decent, albeit somewhat chewy and tough at times. I would have liked more spice or smokiness from the grill, but neither of those came through. It was also at odds with the other flavors, like the guacamole. I don't normally describe guacamole as excessive, but this time, it was — and it felt like a mistaken addition that drowned out the rest of the bowl.
As for the steak bowl, things looked much better. The herby dressing stole the show, covering the entire surface area of steak and brown rice, but at least the dressing looked delicious and fresh. The steak, while not nearly as abundant as Chipotle's, echoed that fresh-looking aesthetic, while a dainty dollop of hummus hid in the corner, and bright-pink pickled onions shone through all that dressing.The salad, quite simply, tasted great. Much better than it looked at first.
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