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Too Many Cooks

Chipotle opens Wednesday, June 6

Food with integrity?

That is what national chain Chipotle Mexican Grill says will be on the menu at the new Spokane location when it opens Wednesday, June 6.

So, what does that mean? Chipotle is one of the few fast-food chain restaurants committed to buying naturally raised meat, along with local, sustainable produce. That means burritos, tacos, burrito bowls and salads customers can feel better about eating (if they care how animals are raised for food and where their produce is grown.)

According to the company's new release, Chipotle served more naturally raised meat and local produce than any other restaurant company in the country - more than 100 million pounds in 2011. The company only serves cheese and sour cream made from milk from cows that are not treated with synthetic recombinant bovine growth hormone. Also, an increasing percentage of dairy served at Chipotle is made from milk that comes from cows that have access to pasture, according to the news release.

“We want to change the way people think about food, which is why we are committed to making great-tasing food from premium quality ingredients available and affordable for everyone,” Chipotle's director of public relations Chris Arnold said in a news release.

The Spokane restaurant is located at 930 N. Division St. It will be open Monday through Sunday, 11 a.m. to 8 p.m. starting next Wednesday.

Chipotle will be in what used to be a Hollywood Video location on the southeast corner of North Division Street and East Cataldo Avenue. The chain uses similar materials in the construction of each of its restaurants, but starts with existing buildings when possible. The restaurants have a similar look, but no two are alike.

Founded by Steve Ells, Chipotle opened a single restaurant in 1993 and now operates more than 1,100 restaurants. There's more information at

I've never eaten at a Chipotle, but I'm looking forward to checking it out. How about you?

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We never really believed that old cliché anyway. We're collaborating to share our cooking inspirations, favorite recipes, restaurant finds and other musings from the local food world and beyond.

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Adriana Janovich writes for and edits the Wednesday food section.

Carolyn Lamberson Features Editor for The Spokesman-Review. She's a foodie who has no time to cook. Still, a girl can dream ...

Ruth Reynolds is a copy editor at the SR. "I would bake and cook more than I do if I didn't have to keep cleaning off my kitchen counters. My favorite kitchen appliance is my rice cooker. No. My immersion blender."

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