A butcher shop that doubles as a deli is a great idea. But Chip Off the Block, the sandwich-slinging offshoot of 2017 Best of Vegas-winning meat supplier the Butcher Block, is more than a great idea.
Chip is fashioning stellar Italian subs with high-quality Boar’s Head products, like the prosciutto di Parma, mortadella, sopressata, sweet coppa and provolone piccante on its eponymous sandwich ($13.99). There’s also a stacked cold sub called the Cleaver ($9.99), which comes with a choice of roast beef, Cajun-style beef or London Broil.
But these guys are going above and beyond by grabbing their best stuff out of the butcher case and smoking it themselves, creating some of the best barbecue sandwiches in town. The pulled pork ($8.99) is majestic, smoky and sweet shoulder meat that’s perfectly tender, lightly sauced and interspersed with crisp bits of bark for textural bliss. There’s a huge pile of it with creamy coleslaw on a garlic bun, and you get fries, baked beans, mac and cheese, sweet potato tots or one of the deli’s own salad sides to boot.
Other barbecue-on-bun options are pulled chicken ($8.99), smoked tri-tip ($10.99) or brisket ($10.99). Chip grills burgers, too, like the freshly ground Angus Prime steak ($11.99) and the grass-fed chuck ($10.99) varieties, both piled high with yellow and white American cheese, lettuce, tomato, onion, pickle, ketchup and mustard.
The key is to browse the butcher case before you eat at Chip Off the Block, because you’re definitely not going to be hungry after taking down one of these mighty, meaty masterpieces.
Chip Off the Block 6440 N. Durango Drive, 702-527-7559; 7965 S. Rainbow Blvd. #125, 702-790-2298. Daily, 10 a.m.-8 p.m.