A local guy—Tom O’Leary (transplanted from San Diego where they really know good Mexican food!!!)—heard an outstanding restaurant review from a friend who happened into a CHEVYS Fresh Mex while on vacation. It didn’t take long for this restaurateur and caterer to hop on board with the CHEVYS fun concept—from the freshness of the ingredients (NO cans in the kitchen-NADA! NEVER!), to the positive energy of the management training program, to the bright, colorful, and family-friendly atmosphere of the CHEVYS restaurant spaces—it all sounded good!
Tom O’Leary and partners formed “SOL LLC” in January 1998 and now operating three CHEVYS Maryland locations, Annapolis, Arundel Mills Mall, and Brandywine.
Chevys offers a lunch and dinner menu daily along with an extensive list of margaritas, tequilas and beers. Chevys offers a wide variety of Mexican dishes with an emphasis on both traditional and innovative dishes. The fiesta begins at Chevys with signature fire-roasted salsa and fresh, hot chips, complemented by premium gold house margaritas. Classic dishes, such as sizzling fajitas off the mesquite grill, are offered with traditional ingredients, such as chicken and beef, as well as with more contemporary combinations such as shrimp, Portobello mushrooms and asparagus. Chevys also serves a variety of flavorful enchiladas ranging from fresh chicken and tender beef, to crab & shrimp enchiladas and artichoke and Portobello mushroom enchiladas. These contemporary adaptations of tradition Mexican dishes are characteristic of the Chevys menu. At Chevys, dinner averages approximately 70% of sales and lunch 30%. Entrees range in price from $7 to $17, augmented by alcoholic beverage sales representing a sales mix range of 15% to 25%.
Chevys restaurants create a welcoming, ultra casual atmosphere that is inviting to families, couples and singles alike. Chevys is known for its energetic ambiance, with Latin music, fresh, innovative food and refreshing margaritas. Chevys décor is ultra-casual with a Mexican roadhouse Cantina feel, wall posters depicting fresh produce and fish, margaritas and Mexican beers and a variety of fun elements depicting California's Central Valley breadbasket such as side doors of produce trucks and farming tools. A signature item of Chevys restaurant décor, and a differentiating aspect of the concept, is its fresh tortilla maker called "El Machino®". El Machino® is generally featured in the dining room and helps reinforce the Company's commitment to freshness. El Machino® also provide entertainment for children, and enables restaurants guests to watch the tortilla making process. Restaurant sizes can vary from 6,500 to 8,000 square feet with an approximate average of 7,500 square feet serving a seating capacity of 200 guests in the dining room and another 65 people in the cantina, not including patios.