Reviews of this Restaurant (1)
I suppose this is the "consistent" part of the chain dining experience, but it's true. Pretty much everything on the menu is ridiculously salty. Even the salads seem a tad on the briny side. What do they do, wash the lettuce in sea water? Are they short of any other seasonings in the kitchen?
I have to admit that the skillet queso isn't too bad, but perhaps it's a lingering fondness from when I lived in Seattle and Chili's was the only restaurant nearby with the glorious cheesy crack in a dish I craved. Even then, it's still Chili's strange meaty take on queso and I rejoiced the second we got a Z'Tejas up there.
It doesn't matter what I order. I inevitably end up thinking about how much better it would be if it was a billion times less salty. The southwestern eggrolls would be one of my favorite things in the world if they'd take it easy on the freakin' salt.
The only redeeming fact about Chili's Too (Lord knows, it isn't the margaritas) is its location on campus and the fact that it's something different than dining hall food. Over-salted beats "the same old crap you've had all week" every time.
Oh, and has nobody pointed out the absurdity of calling a restaurant "Chili's" and not serving actual chili? Their chili has beans in it. Chili does NOT contain beans. Ever! FOR SHAME.
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