"Last time we discussed caviar's long fall from grace. There's a lot to love about Chipotle-well a lot less than there used to be, but still a lot to love. As intrepid reporter (and my Deep Dish collaborator) Li Goldstein wrote in 2023, Chipotle simply hits different now. The prices skyrocketed, and, after several food safety scares, the ingredients are prepared ahead of time in centralized locations. As Li wrote in her piece, "Chipotle may have gotten safer, but it almost certainly didn't get tastier.""
"But, reader, while we're debating the merits of barbacoa versus carnitas, we may have missed out on something of a decor marvel: the wood-and-iron chairs used in Chipotle locations that are gaining a rabid fandom on the resale market. One vintage seller is offering a set of five of these modern, angular chairs for a cool thousand dollars. Who knows? If Chipotle stops producing them, these chairs might appreciate to become a solid investment."
Chipotle's prices rose and centralized ingredient preparation followed food-safety scares, making the chain safer but arguably less flavorful. Despite diminished burrito appeal, Chipotle's wood-and-iron chairs have developed a strong resale following, with sellers listing sets for high prices and buyers treating them as potential investments. One vintage seller listed five chairs for about one thousand dollars, and collectors speculate that limited or discontinued production could increase their value. The Wall Street Journal offered unconventional budget advice. Dimes Square has lost cultural relevance. Test Kitchen editors provide strategies for cooking with a partner without hating them.
Read at Bon Appetit
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