“There’s all the time one thing totally different,” mentioned Jose Salazar, companion within the Orland Park location of Chuy’s with company house owners and Chuy’s founders Mike Younger and John Zapp.
Right here is the dish on this eatery, which opened in March:
On the menu: Tex-Mex that includes substances from throughout New Mexico; Mexican border cities; the Rio Grande Valley; deep South Texas; Austin, Texas; and past. Dishes embrace fajitas marinated for 24 hours in a signature mix of Shiner Bock beer, serrano peppers, lime juice and secret spices.
Concerning the companion: “I’ve been doing this for 21 years,” mentioned Salazar whose first job within the restaurant trade was a grill prepare dinner at Whataburger in Texas. He earned a culinary arts and administration diploma from the Illinois Institute of Artwork, Chicago. He has been an govt chef at Dave & Buster’s, serving to to open the Orland Park and Addison areas, and a kitchen supervisor and normal supervisor for TGI Fridays the place he helped open a number of areas together with Orland Park and Oak Garden. After partly coaching at Chuy’s in Noblesville, Indiana, he opened Illinois areas in Warrenville and Schaumburg earlier than specializing in the Orland Park Chuy’s.
Philosophy: “We attempt to do all the pieces we will for the client. That’s our No. 1 rule. We go above and past. Philosophy No. 2 is we need to maintain the restaurant impressively clear and arranged. No. 3, we’ve acquired to have enjoyable,” mentioned Salazar, of Channahon.
Decor: “We now have a saying: ‘Should you’ve seen one Chuy’s, you’ve seen one Chuy’s.’ They’re all totally different,” Salazar mentioned. Frequent decor objects in 19 states embrace hand-carved wood fish, hubcaps hanging above cubicles, an Elvis Presley shrine, an artwork room and palm timber however many items at every Chuy’s are totally different. “We even have a Chihuahua bar,” Salazar mentioned. Usher in a framed photograph of your canine and so they’ll put up it on the bar and offer you a free appetizer, he mentioned.
Specialties: Chef Miguel Quintero, of Bolingbrook, manages the kitchen, which serves home favorites together with Chicka-Chicka Increase-Increase enchiladas that includes freshly roasted hand-pulled rooster and cheese. Salazar mentioned the restaurant slices its personal cheese, which provides the enchiladas a easy texture. “It’s gooey and has a little bit little bit of a kick nevertheless it’s nice. It’s one of many favorites,” he mentioned. “Our burritos are made with a contemporary tortilla that we make day by day. The client can decide any meat that they need. We now have 10 signature sauces. Then you definately eat it with a fork and knife.”
We’re totally different as a result of: “We now have a nacho automobile. You may are available in Mondays by Fridays between Four and seven p.m. and construct your personal nachos without cost,” mentioned Salazar of the 1958 Chevy with a trunk that includes all of the fixings. Chuy’s additionally focuses on group partnerships resembling working with the Bridge Teen Middle for which $4,200 already has been raised. “We search for various things we will do to assist,” Salazar mentioned.
Costs: Begin at $5.89 for salads and soups; $7.29 for appetizers; $8.19 for combos; $9.99 for “Massive As Yo’ Face” burritos; $10.29 for home specialties, enchiladas and tacos; and $16.29 for fajitas.
Logistics: Chuy’s is at 15610 LaGrange Highway, Orland Park. Hours are 11 a.m.-11 p.m. Fridays-Saturdays and 11 a.m.-10 p.m. Sundays-Thursdays. Name 708-403-5334 or go to www.chuys.com/areas/chicago/orland-park.
Jessi Virtusio is a freelancer for the Every day Southtown.