At Nation’s Restaurant News we have particular insight into the menu machinations at Chipotle Mexican Grill. That’s not merely because we’re astute and intrepid journalists, but also because the restaurant that celebrity chef Nate Appleman uses as his test kitchen for the 1,081-unit fast-casual burrito giant is around the corner from our New York headquarters. I recall one particularly good day last winter when Appleman was manning the register and the barbacoa was made ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com