On the famous Barton Springs Road in Austin, Texas, Chuy’s opened on April 16, 1982. There was seating for about sixty people, a women’s restroom the size of a broom closet, and a men’s restroom that was outside. The restaurant’s founders, Mike Young and John Zapp had a dream of creating a fun and hip Tex-Mex spot with authentic, fresh food and a welcoming atmosphere. Chuy’s was founded from these modest beginnings.
Company founders Mike and John and their “decorator,” Jose Cuervo, made some intriguing choices about restaurant design. Those Chuy’s touches you adore, like the hand-carved wooden fish “swimming” from the ceiling, hubcaps hanging bright and shiny above your booth, and the Elvis shrine, are still alive and well in their restaurants today.
Despite the fact that Chuy’s is Tex-Mex, the menu combines flavors from all across New Mexico, Mexican border communities, the Rio Grande Valley, South Texas, and, of course, Austin. An “infamous” South Padre Island beach party featured the family’s traditional South Texas fajita marinade. The commitment to cuisine that the founders made when they started the company is still at the heart of all they do today.
Chuy’s serves different kinds of alcoholic and non-alcoholic drinks. Customers who don’t drink alcohol can ask for Heineken 0.0 instead of margaritas and martinis, which are made using freshly squeezed limes.
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