Have you Hurd... Everything is hotter in Texas.

I know it has been a good while since I had taken the time to post anything for my small, but dedicated readership.  I might not even be doing so now, if not for the near begging of a couple of rabid fans.  One who hails from the soon to be snow covered Arctic wasteland  winter wonderland commonly referred to as Minnesota has been on my case for weeks.  A second one closer to home (who also expertly tends to my wife's coiffure) gave me the smack down just a few days back.  I made the mistake of telling both of them I was going to try a new restaurant soon as part of our annual DINK beggar's night dinner and shopping extravaganza.  We discovered not long ago that on the night when most folks are are either at home passing out candy to the neighborhood or escorting their own costumed kids around, the local restaurants and shops tend to be much less crowded.  In the city of Columbus, Thursday October 29th was the night.  We departed before the witching hour, so as to avoid dodging ghouls and goblins as we made our escape.  A relatively painless 15 minute drive to the Easton area for some much awaited authentic Tex-Mex.

I used the word "authentic" as Chuy's originated in Austin, Texas or so the story goes.  Since I have never been to Austin or visited their original location I can't attest to the veracity of their story, but hope to be able to soon.  Although the parking lot was somewhat full, we were pleased to be seated immediately upon our arrival.  They put us at a table right outside the kitchen.  Is it possible they know the Dining Scout and Shade Tree Chef?  Not much chance at all, really.  (Dare to dream.)  Aside from the enormous painted metal palm tree towering over our table, the most striking feature of the dining area was a large neon sign that read:

At first, I wasn't quite sure what to make of this.  I prefer not to think of my food as being angry or revenge-seeking.  I do not have nightmares about cows chasing after me with a burning desire for payback for all of the beef I have previously consumed.  The bright red lettering on the sign was definitely intended to send a message.  Perhaps a warning to those unfamiliar with the premise of Tex-Mex cuisine.  Suffice it to say I got the message really quickly when I slathered a tortilla chip in their house salsa and realized the salsa was just a little hotter than I am used to.  I am far from an expert in Tex-Mex, but have visited a wide variety of other restaurants around the area that offer similar fare and I would rate the entry level heat (house salsa, queso, a preponderance of the menu offerings) to be mild/medium at most.  Unless you request something with a kick of extra heat - which I DO NOT.  (smile)  It seems being from Texas, Chuy's entry level heat is more a solid medium.  By no means overpowering, but a bit of a surprise on the first taste.  After the initial shock, I warmed up to it.  In addition to the heat, I found a good range of flavor.  

Another bonus we discovered on our first visit was the $5 Happy Hour margaritas.  Not exceptionally generous in terms of the pour, but still satisfying.  Chuy's also offers the Happy Hour Nacho Car.  That's right!  A complimentary nacho bar served off the back of what looks like an old car (nice touch).    It included beans, ground sirloin, queso, warm salted tortilla chips (emphasis on warm & salted), jalapeno slices and house salsa.  Chops to any place that takes the time to mist and salt the chips and warm them.  Makes a world of difference in the flavor.  Only downside is that they were a bit on the fragile side and didn't stand up well to the queso.  Messy, but delicious.  My wife thought the queso was a bit too spicy for her palate, but she loved the flavor otherwise and was able to power past her normally mild comfort zone.  I found that mixing it with a little ground sirloin and beans reduced the heat level to a pleasant tingle too.      

I know this isn't a real car, but I am
left wondering if this may be possible
in a real car trunk.  Trunkgating
instead of tailgating?

Some artists mix their own paint.  I mix
my own hot cheese dip.

We were still polishing off the nachos when our entrees arrived.  I had to go for the Elvis Green Chile Fried Chicken and she stuck with her tried and true chimichanga or as they like to call it the "Chuychanga."  Funny thing is that I always thought of green chiles as mild.  In Texas, maybe not so much.  The green chile sauce and green chile rice was on the hot side of medium.  I was able to finish it, but my nose was running like a faucet by the end.  Apologies for the visual.  (mischievous grin)  The chicken was crispy with a light, but flavorful breading.  It was accompanied by a generous portion of the aforementioned rice and refried beans.  My wife enjoyed the beans too, which is not typical for her.  So they must have been first rate.  (big smile)  She said the heat level for her entree was more to her liking.  Maybe next time I will steer that way too.

Elvis would not leave the building
if he saw this coming out of the
kitchen.  Great chicken.

The famous Chuychanga in repose.

One last oddity.  Do all restaurants in
Texas give you your utensils in a bag
marked "Sanitized for your Protection?"

I mention that I may steer that way next time because we got our money's worth out of the Nacho Car for sure and enjoyed the entrees and $5 margaritas.  The atmosphere was lively and somewhat eclectic and felt just a bit oversized.  Maybe that is the way everything is in Texas?  (chuckle)  I am sure we will be back to Chuy's again soon.  If you find yourself over in the Easton area on a weeknight before 7, I would encourage you to check it out too.

Your Dining Scout and Shade Tree Chef,
Michael Hurd, aka "Big Mike"

https://www.chuys.com/locations/columbus/columbus

Chuy's Tex-Mex
4154 Seward Street, Columbus, OH 43219