Food & Drink

A butcher chop that doubles as a deli is a great idea.

Chip Off the Block smokes its own meats for superior sandwiches

July 27th, 2017

A butcher chop that doubles as a deli is a great idea.

  • All the tacos you can eat plus all the craft brews you want? We’re there.

  • Local Greek options have expanded impressively, particularly in the southwest Valley.

  • From Strip steakhouses to neighborhood bars and barbecue joints, these tiny sandwich options truly satisfy.

  • It’s operated by Cyndy Violette—World Series of Poker bracelet-holder, Ladies Poker Hall of Fame inductee and proud vegan.

  • For $20 more you can get unlimited mimosas or rum punch or bloodys or Champagne or margaritas or beer. Now we’re brunching, people.

  • The attentive staff cooks everything for you, so you don’t have to guess when your food is ready.

  • Executive chef Rachel LeGloahec, formerly of the Robuchon restaurants at MGM Grand, has crafted a precise and concise menu.

  • The menu highlights artisanal ingredients like Hudson Valley duck ham on the duck Reuben and the Savini truffle sauce on the truffle honey grilled cheese.

  • Throw up a sign that reads “tacos,” and I’ll be there. Not “taco,” because I don’t want one taco.

  • The knockout punch is the Lorenzo Burger, a thick patty with peppered bacon, mushrooms and a creamy mushroom sauce, as hearty and homey as it ...

  • There’s a wok-fired Asian menu including General Tso chicken and walnut shrimp. Could go great with a burger and a boozy shake at 3 a.m.

  • If the $14 price tag sounds high, consider the quality of ingredients: two patties made from farro, black beans, mushrooms, onions and quinoa.

  • From Buldogis to Cheffini’s, with stops along the way.

  • Take your friends and order something silly, just for kicks, but focus on the delicious seafood dishes.

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