THIS RESTAURANT IS CLOSED Pollo Campero

THIS RESTAURANT IS CLOSED Pollo Campero Restaurant Review:

Adios, Popeye. You've just been replaced by a Guatemalan import that has turned the local chicken world on its ear. Staggering figures suggest that Pollo Campero, as it has opened up in the DC area, breaks sales records for fried chicken. At a reported $1 million a week for at least one of the stores, that's a lot to cluck about. We've watched the crowds, often snaking down the block and waiting for up to five hours to eat, and timed a visit to a Virginia location when the numbers seemed manageable---but not diminished enough to release a security guard from patrolling the door. He's there not to prevent crimes but to monitor people, hungry folks who line up for the chain's hot, crunchy and delicately seasoned fried chicken, plus sides of mashed potatoes, beans and desserts. Yes, and biscuits or corn tortillas. We watched as the fryer cook emptied hot chicken onto steel trays, and figured that the staff must sell about 500 pieces every three to four minutes. After such a wait, why take only two pieces? On average, folks pack out cardboard boxes filled to the brim, though eating in is an option. Is it worth the wait, we asked the guard, who simply smiled and said, Oh, yes. It is, too. Other locations.