By Izzy Stein, Features Editor
Are there levels to the Southwest food giant or is America just overpopulated with “good” Mexican restaurants?
Many times throughout the week when I find myself hungry, which is often, a question is posed: “What should we eat?” Though a brief silence almost always ensues, one cuisine always seems to have my back…Mexican.
On this particular occasion, I stumbled into Moe’s with some friends. After pushing the first pull door and heaving open the second, I am met with an aroma of heated oil, onion, and mystery meats simmering on the grill. I wouldn’t describe the air as thick but it has a certain warmth; or sense of security, like I know exactly what to expect. This time, like most others, there is a line. I
take my place. Sometimes, if I’m lucky, an overly enthusiastic worker will howl “Welcome to Moe’s”
with every new customer who enters.
Apparently, this was implemented as a way to share the company’s spirit, but the audible enthusiasm of employees doesn’t always match their outward
aura. These days, the workers don’t seem to bat an eye. Perhaps customers were scared by the sud-
den change in voice modulation, or maybe the Brookville population made a noise complaint.
Regardless, my focus is unwavering. I recite the same rehearsed combination: protein, top ping, and queso on the side–obviously. The worker doesn’t miss a beat. His movements are methodical and calculated. He heats the tortilla, scoops up each filling, then wraps it all in a tight bundle.
I am given a complimentary side of corn
chips, which is fitting because each bite adds zero
value to the overall meal and tastes like a courtesy.
Several bodies fill the booths and sporadically
placed tables in the room. Most are seated with
families, groups of kids, or teenagers on dates. In
fact, you can sometimes hear snippets of a first
date as the food line is conveniently positioned
beside a row of booths.
No one chooses Moe’s because it is the best.
There are an endless amount of topping combinations, but you always seem to leave wishing you
were chomping down on a different set of ingredients.
But it’s not all bad. Moe’s Southwest Grill still
holds a soft place in many people’s hearts.
Like sophomore psychology major Lola Gitlin,
who opts for a steak burrito with rice, cheese,
black beans, and guac.For Gitlin, Moe’s played a huge role in shaping her formative years and the trials and tribulations that come with adulthood.
“You go to Moe’s and you get comfort food.
I mean what more could you ask for than that?
Moe’s holds a lot of memories for me. It’s the
place I go post-win, post-night out, post-really
hard workout. Not a lot of places have your back like that” she explained.
As expected, it’s not all glitz and glamor, it seems even fan favorites could use some improvements.They say the interior and style could use some work and I would change the seating because its getting a little run down. But you know what? The truth is it’s not meant to be a fancy restaurant, it’s supposed to be a stop-and-go kind of thing. So in that regard, it’s done the job,” Gitlin explained, For some lucky ones, the Moe’s dining experience goes beyond their performance in stores.
“They follow me on Instagram by the way.…
and I don’t even follow them back, so it’s kind of
sick.” Gitlin said.
The question should not be who is Moe?
Or why choose Moe’s? Because
“Moe” defies a tangible person or thing. It is a state of mind, or it
was. The name was initially an acronym: Musicians, Outlaws, and Entertainers, created by the
music-loving founders. Today, the remnants of pop culture both on
and off the menu are almost completely eradicated. Thankfully, the food remains consistent.
Come to think of it, that is how your attitude
should be going into the Moe’s dining experience.
Moe’s is not about engaging in some unique, life
changing dining experience. It’s about finding solace in the classics and acknowledging that a $3.45 side of queso, irrespective of its transcendental
properties; is daylight robbery.
Be First to Comment