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Chipotle's New Asian Chain Concept Debuts!
By
Garth Johnston
Published Sep 16, 2011
Modified Sep 16, 2011
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Jamie R. Liu / DCist
By
Garth Johnston
Published Sep 16, 2011
Modified Sep 16, 2011
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Over the years the fast-casual chain Chipotle has gained quite a following (1,131 stores and counting nationwide, 29 of them here in NYC) but it hasn't quite been able to replicate its "watch us prepare your food" style beyond burritos. An attempt this summer to turn America's Next Great Restaurant-winner Jamawn Woods' soul food concept into a hit failed miserably. But maybe their latest foray—ShopHouse Southeast Asian Kitchen—will do better? They've just opened their very first outpost down in DC and our siblings at DCist went in for a taste test. It doesn't sound awful!
The M.O. at the newbie is the same as at Chipotle, in that you walk down a line and your food is prepared by various staff members working behind a glass partition. As for what that means food wise, here's what you can expect at a Southeast Asian Chipotle:
Diners can choose between two entree styles: bowls ($6.59-7.50) and banh mi ($6.14-7.05). The protein selections include grilled chicken satay, pork and chicken meatballs, grilled steak or organic tofu. For those who select bowls, this is nestled atop your choice of jasmine rice, brown rice or rice noodles. This is then accompanied by a vegetable, sauce, garnish and topping. The banh mi in its baguette is topped with green papaya slaw, mint and crushed peanuts. You can then drink up on BeerLao, Singha, Chang, and Dogfish Head 60 Minute or the usual selection of granola-y ginger ales, iced tea or young coconut water.
As for how the food tastes? They say that "like Chipotle, one isn't intending to go to ShopHouse for an 'authentic' Asian food experience, but a reinterpretation of the cuisine. It is certainly a better alternative to many of the painful Asian restaurants in the area."
Chipotle has reportedly been working on this concept for some time before opening, so who knows how long they'll wait before expanding it. The company is staying mum, but we wouldn't be be surprised to see one on our streets before we see an In 'n Out. But who knows? The last big chain to try their hand at creating an Asian sub-brand (The Cheesecake Factory's RockSugar) still hasn't moved its concept past one location...
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shophouse southeast asian kitchen
washington D.C.
Garth Johnston
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