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As one door opens, another one closes

Chipotle preps for open at former Fung's Maple Restaurant

Gail Cole

Issue date: 11/13/08 Section: News
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Burrito addicts now have another place to get their fix in Corvallis.

Chipotle, a made-to-order, fast food Mexican restaurant, is opening their Corvallis location on Friday, Nov. 21.

Corvallis will be the restaurant's tenth Oregon location and one of over 700 restaurants nationwide. There are eight Chipotle restaurants in the Portland area and one soon to be opening in Salem, according to Chipotle.

"We've got quite a few stores in Portland, and in thinking about growing outside the immediate Portland area, Corvallis and Salem were the obvious choices," said Lucy Montoya, local store marketing consultant. "We are much loved by the college students, so we kind of gravitate towards university towns."

Chipotle will be located at 2501 N.W. Monroe Ave., at the old location of Fung's Maple Restaurant.

The restaurant offers burritos, tacos and salads with various types of meats and vegetarian options, as well as side items like chips, guacamole and salsa.

Chipotle also offers ordering from their website, www.chipotle.com, where customers can purchase and pay for food online.

Though fast food is easy to find in Corvallis, Chipotle uses natural and locally-produced ingredients in hopes to set themselves apart from other restaurants.

The Chipotle locations in Oregon use naturally-raised animals for meat products and rGHB-free dairy products.

Chipotle is also committed to buying local; for example, Oregon restaurants purchase red onions from a farm in Hermiston and all green bell peppers from a farm in Prosser, WA, according to the opening's press release.

"[These ingredients go] back to our quality, and not only wanting it to be the tastiest but also the best quality for our customers," Montoya said.
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H.

posted 11/12/08 @ 11:22 PM PST

Chipotle is comparable to Qdoba...not "authentic" Mexican food, but delicious! Definitely went to the one by Washington Square a few too many times this summer. (Continued…)

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