HOLLY LEBER: When Casey suggested we go to Chili’s for his guest-reviewer meal, I considered it a vote of confidence for the establishment, as he is a former employee of a (out-of-town) Chili’s.
While I’m not as well versed as he on the menu, I have, like so many, been part of the Chili’s lunchtime rush. I decided to try something I hadn’t had before: the sweet corn soup and Caribbean salad with grilled shrimp.
Yeah, I know, the vegetarian branching out with a salad. Adventurous woman I am.
Now, I don’t know what seasonings Chili’s uses on their grilled shrimp, but it’s got a nice taste – a little spicy, a little smoky, it works. And I’m a pretty big fan of the fact that they use dried cherries. The ”craisin” devotees will have to forgive me, but I think the whole dried cranberry thing has become a little passé at this point. That’s my political statement of this article. Casey?
CASEY PHILLIPS: I have no political statements to make, whether about the food or my former employer.
I decided to flog my diet a little bit and ordered a cup of chicken and green chile soup and a platter of honey-chipotle chicken crispers.
The latter is a relatively new take on a Chili’s menu staple, trading the thick, occasionally gooey, batter-wrapped tenders of yore for a sweet, spicy skin.
The food arrived quickly and our servers (we had two, for some reason) were prompt and attentive. But despite coming in generous portions, including fries and an ear of buttery corn, the crispers were more miss than hit. The glaze was a more lively approach than regular crispers, but the honey sweetness sat too thickly on the tongue, and the chipotle smokiness I anticipated was lacking. This made for a surprisingly one-dimensional sauce. Not exactly what I was expecting.
HOLLY: I also have a bit of a sauce complaint as well, actually. The honey lime dressing on my salad was a bit overpowering, though perhaps more in its amount than in its flavor. And while I’m a big fan of the whole fruit in salad trend, both mandarin orange and pineapple is a little much. Or maybe I could have done with less of each.
The sweet corn soup lived up to its name. It both had corn and was sweet, but I’d have loved some heat in there. The place is called Chili’s, after all.
CASEY: My soup was certainly better than the crispers, even if I found it overly salty. I also could have done without the slices of avocado, which I took great pleasure in evicting (Holly was kind enough to adopt them), but the refreshing mix of cilantro and citrus zest meshed well with the tomatoes and smoky chiles.
Chili’s and I have a complicated relationship. It’s one of those places I love to go to with friends because of their drink specials, service and generally lively atmosphere, but the food generally leaves me wanting more (flavor, not servings). The menu has certainly bulked out since I was there last, but next time, I’ll think stick with the old, glaze-free standards.
Contact Holly Leber at hleber@timesfreepress.com or 423-757-6391. Follow her on Twitter at twitter.com/hollyleber. Contact Casey Phillips at cphillips@timesfreepress.com or 423-757-6205.