5/5 DenvHer C. 1 year ago on Google
We
ate
at
Chop
Shop,
Casual
Urban
Eatery
on
South
Broadway
for
lunch
over
the
weekend.
Chop
Shop
is
one
of
Denver's
premier
chef
driven
fast
casual/quick
serve
restaurants
and
has
three
locations
-
South
Broadway,
East
Colfax
and
Quebec
St.
We
arrived
at
Chop
Shop
South
Broadway,
ordered
our
food
and
sat
at
a
booth
in
the
main
dining
room.
The
aesthetic
of
the
restaurant
was
lively
&
fun
with
a
vibrant
Chop
Shop
mural
on
the
wall
&
a
huge
patio.
Clint
Wangsnes,
Owner
and
Executive
Chef
at
Chop
Shop
gave
us
stellar
recommendations
and
ensured
our
meal
ran
smoothly.
Manager
Alisson
assisted
Clint
&
both
were
active
on
the
restaurant
floor
throughout
our
visit.
I
started
off
the
meal
with
a
Lemon
Berry
Froze.
This
vodka
cocktail
was
tart
on
the
tongue
with
the
cooling
taste
of
citrusy
lemon
&
sweet
berries.
For
Specialties
we
had
the
Sirloin
French
Dip,
48
Hour
Slow-Cooked
Short
Rib,
&
the
Grilled
Achiote
Salmon
Filet.
The
Sirloin
French
Dip
was
made
with
House
Roasted
Top
Sirloin,
Horseradish
Aioli,
Provolone,
Pan
Dripping
Au
Jus,
&
a
Toasted
French
Roll.
This
is
a
new
sandwich
on
the
Chop
Shop
Menu.
OH
MY
GOSH.
Even
just
thinking
of
this
Sirloin
French
Dip
has
my
mouthwatering
-
it
was
phenomenal.
The
French
Dip
was
stacked
with
all
the
best
elements
of
a
sandwich:
thick
slices
of
succulent
top
sirloin,
melty
provolone
cheese
&
flavor
packed
au
jus.
The
crusty
French
roll
absorbed
the
savory
au
jus
with
each
dip
making
for
the
juiciest
bites.
The
creamy
horseradish
aioli
added
a
subtle
spice
to
the
sandwich.
A
must
order!
For
a
side
we
had
the
Crispy
Brussels
Sprouts
made
with
Nuoc
Cham
&
Ginger
Dill
Yogurt.
The
Crispy
Brussels
Sprouts
were
fabulous
-
they
were
tender
little
orbs
with
crisp
exteriors
and
a
mildly
sweet,
nutty
taste.
Their
lightly
crunchy
exteriors
complemented
the
creamy
dill
yogurt
that
topped
them.
The
48
Hour
Slow-Cooked
Short
Rib
was
made
with
Grilled
Baby
Carrots,
Whipped
Potatoes,
Crispy
Pickled
Onions,
&
3
Peppercorn
Hoisin
Demi-Glace.
The
Short
Rib
made
for
fork-tender,
beefy
bites.
The
short
rib
had
a
deep,
meaty
flavor
and
was
served
over
fluffy
whipped
potatoes.
The
potatoes
had
a
velvety
mouthfeel
against
the
chew
of
the
meat.
The
fried
pickled
onions
added
nice
crunch
while
the
grilled
carrots
added
a
delicate
snap.
The
Grilled
Achiote
Salmon
Filet
was
made
with
Teriyaki
Glaze,
Sautéed
Mixed
Vegetables,
Steamed
Jasmine
Rice,
&
Furikake.
The
sweet
salmon
flaked
easily
and
had
a
warm,
tangy
Teriyaki
flavor.
The
mixed
vegetables
were
fresh
and
added
bright
color
to
this
specialty
dish.
The
Southwestern
Chop
Salad
was
made
with
Mixed
Greens,
Tomato,
Roasted
Corn,
Black
Beans,
Green
Onion,
Cilantro,
Crispy
Tortilla,
Shredded
Cheese,
&
Chipotle
Buttermilk
Vinaigrette.
This
was
a
fresh
and
flavorful
salad
tossed
in
a
deliciously,
creamy
Chipotle
Buttermilk
Vinaigrette
that
was
made
in-house.