Eating Out: Texas Trending
I started to take notice when Dickey’s Barbecue Pit appeared on Broad Street. It wasn’t until I heard Chuy’s was opening a location in Short Pump (this April) that I realized Texas generated restaurants are making their way to the East Coast.
This is exciting folks! Finally a [potentially] good Mexican restaurant – something that RVA’s been lacking since… well, forever.
A little background on Chuy’s .. A Texas born chain of Tex-Mex eateries, its first location opened in ATX (Austin) and served up badass burritos, beer marinated fajitas, margaritas, and a plethora of signature sauces (the Creamy Jalapeno is not to be missed). Since then, they’ve spread to 8 states including Oklahoma, Tennessee, and Kentucky. Finding a home in Short Pump Village will be cause for some serious hour long waits and cramped parking lots, but I’m hopeful the food will be exciting for Richmonder’s that haven’t experienced decent (or real) Tex Mex.
What is Tex-Mex you ask? Even though its definition is highly arguable, the simple explanation is this – Mexican cuisine adapted and influenced by Southwest American culture and ingredients. It seems easy right? But blending Mexican and American flavors to pump out good grub is trickier than it seems. Hearty meat sauces, liberal cheese toppings, and an emphasis on bold spices are standards for real Tex Mex.
You won’t find stale bagged tortillas or jarred salsa here. Chuy’s hand rolls tortillas (yes – all day), cranks out fresh salsa, and fire roasts Anaheim chilies for stellar Chile Rellenos. This authentic “made with love” taste is classic Tex-Mex but might spoil some taste buds (but in a good way).
Although I’m stupidly thrilled, I’m still cautious. As with many chains, its easy for decreased quality, crappy service, and flavors to diminish from the original taste.
With this being a new kid on the block, give it a try. You just might love it. Check out updates and upcoming events here … https://www.facebook.com/ChuysRVA
And a quick tip… [for god's sake] please don’t order “cheese dip”, it’s called “queso”.
Here’s some other RVA foodie news that’s worth sharing:
Weiman’s Bakery in Shockoe Bottom closed their deliveries and production last weekend after 78 years of business. Still looking for buyers, Richmond Restauranteurs including Mint, Bottoms Up, and Street Deli RVA are now looking to other bakeries for their supply.
Urban Farmhouse is looking to open two other locations in addition to their East Cary Street Market & Cafe.
Burger Bach owner, Michael Ripp is eyeing space to expand the burger goodness in Short Pump Village. Local eateries in the West End? Yes, please.
I adore good food; the restaurants that serve it, the energy around it (even the hoopla), and telling others about it. When I'm not grubbing down on a great meal or writing, I'm mixing aromatherapy oils, letting Jillian Michaels kick my ass, and discovering new indie music that eventually goes mainstream (sigh).
We’ve all been there. You’re enjoying dinner or out grabbing drinks and it happens. You suddenly find yourself surrounded by bothersome tablemates. By this, I mean rude, noisy, drunk, and distracting. I’m not sure if I’m becoming old and sensitive, or honestly attempting to relish in a good dining experience but I feel it’s happening [...]November 6, 2013
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