Freebirds re-imagined (and delicious as ever)

Who doesn’t love Freebirds? I mean, seriously … any place I can order a 5 POUND burrito is A-OK in my book. I lived within walking distance of a Freebirds location for a few years, and I’m pretty sure the steak nachos directly contributed to my “graduation” to a brand new pants size. Ahhh, those were the days.

Anyhoooo. Lately, it seems this College Station staple is seemingly popping up on every corner; burrito lovers, rejoice! One of the newest locations is the Castle Hills location in The Colony. This location is significant in that it features their updated design concept. Freebirds was kind of enough to invite the team in to check out the re-design, and of course, to be reminded of how awesome the food is. (As if I could have forgotten.)

The staff at Freebirds Castle Hills was obviously pretty gosh-darn proud of this re-imagined location, and it was easy to see why. Freebirds fanatics may be surprised upon entering the restaurant to note an absence of graffiti-style artwork, no motorcycle hanging from the ceiling, and … wait for it … no tin foil animals perched on every exposed surface. The new concept features a new, modern, industrial farmhouse design, incorporating digital menu boards, a reclaimed wood wall, cold rolled steel, and an open kitchen concept. The restaurant sure is perty.

Castle Hills location – Picture courtesy of Freebirds

But, let’s cut to the chase: The food continues to be worthy of an extra trip to the gym.

Freebirds is a freezer-free operation, meaning “fresh” is the only option. Freebirds focuses on premium ingredients, and just about everything you can imagine is prepared in-house; guacamole is prepared twice daily and on an as-needed, basis, the beans are cooked in-house (FYI- the refried are lard-free, thankyouverymuch), and the grass-fed sirloin is marinated in the restaurant for 24 hours prior to grilling. Heck … they even grate their own cheese. Freebirds insists upon “talent-based” cooking, which means recipes are far from formulaic. For example Freebirds’ carnitas are slow-roasted, and they are done cooking only once they have achieved perfect tenderness … and not when a timer goes off. Clearly, an exercise in patience and passion.

All of your old favorites- burritos, bowls, tacos, nachos, quesadillas, and salads- are of course still available at Freebirds. If you haven’t visited in a while … first of all, I’m sorry. Secondly, Freebirds has rolled out a few new menu items in an effort to offer something for everyone. In addition to their delicious lineup of grass-fed steak, pork carnitas, and chicken, Freebirds has added a vegan protein option: Tempeh Calabacitas. This Mexican-inspired dish consists of squash, bell peppers, and nutty tempeh tossed with an authentic blend of spices. I tried it for myself- on a salad, no less (how healthy am I?*), and it was delicious, and certainly a welcomed deviation from the largely uninspired variety of vegetarian dishes available at many restaurants. If you’re looking for something a little lighter, but don’t want to sacrifice your meat (after all, this is TEXAS), Freebirds has got you covered.

New menu offerings include 6 entrees under 600 calories, and no, you don’t have to order a salad! IN FACT, you can still order a burrito. Yes Virginia, there is a Santa Claus.