Words From: Lisa Jennings, West Coast bureau chief
.svg?width=1280&auto=webp&quality=95&format=jpg&disable=upscale "Nation's Restaurant News")
At the recent opening in Los Angeles of ShopHouse Southeast Asian Kitchen, the new concept by Chipotle Mexican Grill Inc., I was struck by how profoundly limited-service food in this country has changed.
Tim Wildin, Chipotle’s director of concept development, was giving members of the press a tour of the menu, allowing us to taste each component individually.
As at Chipotle, the dishes at ShopHouse are made in the restaurant. The vegetables, like green beans with roasted-chili jam and shallots, are cooked in a hot wok from scratch. The grilled chicken is marinated overnight in coconut milk, dried spices, lemon grass and other herbs, and the steak laab is crusted in spices and seared before being seasoned with cilantro-lime fish sauce and t...
This content is available for registered users
Already Subscribed?
