Chick-fil-A: What's the big deal?
09/08/2011 9:55 AM
08/15/2014 11:30 AM
For years and years, the No. 1 question readers would always ask me was “When is Wichita getting a Cheesecake Factory?” I would tell them “Probably never” and they would say “But smaller towns than us have Cheesecake Factories!” and I would say, “I don’t know what to tell you. They’re not coming anytime soon.”
FINALLY, readers are moving on and becoming obsessed with a new question. Over the past few weeks, I’ve been deluged with requests for an update on the freestanding Chick-fil-A that Carrie reported long ago would open at Central and Rock.
Yesterday, she got not one but two important updates on that topic. The Central and Rock store could be open as early as January, and even better, there are now plans for a west side Chick-fil-A at 21st and Maize.
Now is the time, I think, for us to discuss what makes Chick-fil-A one of those restaurants people are so crazy for. At first glance, it’s just a chicken sandwich place. But those of us who are die-hard fans know it is so much more. The fried chicken filets that restaurant puts out are so juicy, flavorful and tender, when I order a sandwich, I don’t put any condiments on it. No mayo. No nothing. Just chicken, bun and pickle, and it’s utter perfection.
And don’t even get me started on those waffle fries. Their composition and construction renders them soft yet crispy, and those waffle indentations soak up ketchup in a manner most magical.
I’ve heard tell that when Chick-fil-A opens a store, it gives the first 100 customers through the door free Chick-fil-A once a week for a year. I don’t do lines, but that one might be worth attempting.
Weigh in. If you’re a Chick-fan-atic like me, pull out your best poetic license and try to explain to non-believers what makes this place so amazing, it’s caused Wichita to temporarily forget about the Cheesecake Factory. Write your ode in the comments section below.
About Denise Neil
Denise has been an Eagle reporter since 1997. She writes about pop culture on Sundays, reviews restaurants on Fridays and blogs at Dining with Denise. Previously, she worked for the Chattanooga Times and graduated with a journalism degree from the University of Kansas.
Contact Denise at 316-268-6327 or by e-mailing firstname.lastname@example.org
Follow Denise on Twitter: @DeniseNeil
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