Serious Eats discovers that the food at the Chipotle on 8th Ave and 18th St. is remarkably better than what's being served at the other locations throughout the city. The reason? That's where Nate Appleman works, and instead of using meat that's shipped in from Chicago, he breaks down whole animals on-site for those burritos, tacos and rice bowls. Click through for a slideshow of how Nate's grub compares to the stuff at the other stores. [SE]
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