Chipotle Mexican Grill
| 3925 Walnut Street, Philadelphia |
5 priser
4.80/10.00 |
|
+1 215-222-0632 |
|
Chipotle Mexican Grill på kartet
Vurdering
Avi-Yona Israel (11.10.2017 23:07)
This review is completely the fault of the manager/senior employee who berated a new employee in front of myself and other customers because she used too much cheese and "cheese costs money." Overwhelmingly clear why her career will cap out at a chain restaurant.
This review is completely the fault of the manager/senior employee who berated a new employee in front of myself and other customers because she used too much cheese and "cheese costs money." Overwhelmingly clear why her career will cap out at a chain restaurant.
Rebecca Apriceno (15.09.2017 21:24)
Like many others, I have been to my fair share of Chipotles. I frequent this one as it is closest to my work.
This particular location is never quite as prepared as it could be. Often ingredients are not prepared or well stocked (fajita vegetables especially) and their portion sizes are smaller compared to other locations. Just today I ordered steak for my bowl and was given less than half spoonful, while the gentleman next to me who ordered chicken got a heaping spoonful. I asked for some more after seeing that and the girl rolled her eyes at me, but complied. Cross contamination of cooked ingredients is a common occurrence here (for example salsa/floating vegetables in the sour cream and vise versa). I sincerely hope that prep of the raw foods is a bit neater and taken more seriously.
While this will not deter me from visiting Chipotle in the future, it does deter me from wanting to revisit this particular one. With some stricter management and training, this Chipotle could improve quite a bit.
Like many others, I have been to my fair share of Chipotles. I frequent this one as it is closest to my work.
This particular location is never quite as prepared as it could be. Often ingredients are not prepared or well stocked (fajita vegetables especially) and their portion sizes are smaller compared to other locations. Just today I ordered steak for my bowl and was given less than half spoonful, while the gentleman next to me who ordered chicken got a heaping spoonful. I asked for some more after seeing that and the girl rolled her eyes at me, but complied. Cross contamination of cooked ingredients is a common occurrence here (for example salsa/floating vegetables in the sour cream and vise versa). I sincerely hope that prep of the raw foods is a bit neater and taken more seriously.
While this will not deter me from visiting Chipotle in the future, it does deter me from wanting to revisit this particular one. With some stricter management and training, this Chipotle could improve quite a bit.
Vince McNeil (26.07.2017 04:42)
Standard Chipotle fare; however, the space was more open and I felt the dining atmosphere was better in comparison to other Chipotles at which I've eaten.
Standard Chipotle fare; however, the space was more open and I felt the dining atmosphere was better in comparison to other Chipotles at which I've eaten.
samantha ryan beverly (21.07.2017 02:55)
I love Chipotle. Eat it every chance i can to treat myself to lunch. The last 2 time's have been a disappointment. Both times with the rice. Once undercooked and this time burnt tasting. Get it together please would hate to not eat with you guys anymore when i know you make great food.
I love Chipotle. Eat it every chance i can to treat myself to lunch. The last 2 time's have been a disappointment. Both times with the rice. Once undercooked and this time burnt tasting. Get it together please would hate to not eat with you guys anymore when i know you make great food.
Brian (03.04.2017 00:22)
The staff rushed and made multiple mistakes: wrong ingredients, scooping the bad ingredients and half the meat out with a plastic cup instead of starting anew, and not rolling correctly. There's no reason to rush if the bottleneck is the register or ingredient prep.
The staff rushed and made multiple mistakes: wrong ingredients, scooping the bad ingredients and half the meat out with a plastic cup instead of starting anew, and not rolling correctly. There's no reason to rush if the bottleneck is the register or ingredient prep.
