By David Harry

Staff Writer

The lunch was supposed to be invitation only, but Westbrook resident Beth Nightingale said she and her daughter, Sophia Pennisi, were immediately welcomed for a meal.

“As soon as they saw me get out of the car with her, they let us in,” she said.

The two stopped in for the “soft opening” of Chipotle Mexican Grill on Maine Mall Road in South Portland on Monday afternoon. Nightingale said the restaurant was a welcome addition to the area.

Chipotle is the second national chain restaurant to debut its first Maine restaurant near the mall. Cracker Barrel, a national chain of 597 restaurants and gift stores, opened in early November.

Chipotle Grill makes dishes from south of the border that soothe the conscience and stomach, said marketing coordinator Caitlin Liebert.

 “We are looking to reach people who care about where food comes from,” Liebert said. She noted the restaurant’s meats are from humanely raised animals that are not fed growth hormones, antibiotics or animal byproducts.

Liebert said the company will try to buy as much organic produce as possible from local farms.

The restaurant, located on land owned by the Wyndham Hotel across from the mall entrance, officially opened Tuesday, but there was plenty of room Monday for curious diners.

“We don’t really want to turn people away, especially if the lines are not too long,” Liebert said.

Nightingale said her family enjoyed the restaurants on occasions they visited the Southwest. 

“It is great – quick and affordable and good for her,” Nightingale said as her daughter played with a plate of black beans.

New employee Julia Calder said she became familiar with the chain when she attended college in Florida.

The shift from customer to employee excited her, she said.

“It’s nice to have customers who don’t know what Chipotle is,” she said.

The invitation-only lunch and dinner Monday was a chance to fully train employees. Some got intensive lessons on hand-cutting jalapeno peppers while others learned how to scoop out avocados for guacamole.

About six servers put finishing touches on the burritos, tacos and salads served at the restaurant.

In one corner of the kitchen, Dan Lowe, team leader for New England and New York, spun lettuce through a 2-foot-high centrifuge.

“The key is to let it work for you,” he said as he turned the crank to help drain water from shredded iceberg lettuce.

Liebert said the restaurant is expected to employ about 30 people, most with full-time jobs. 

According to the company website, Chipotle Mexican Grill opened its first restaurant in 1993 and the company has expanded to 900 locations, all owned by the company.

Staff Writer David Harry can be reached at 282-4337, ext. 219