Chop Shop Park City — Local services in South Snyderville Basin

I was the other business associates of the three at this place today with andrew the gentleman who commented earlier. I'm only leaving a review now, because the owner commented on Andrews review, and clearly misrepresented the situation after verbally attacking us eating the pizza we ordered at his place and sitting outside. Literally nothing the owner said in his comment to andrew's review was true. Andrew didn't text him from outside, in hopes to "beat the line" there was no line, My associate and i were meeting andrew, and decided to sit outside to wait for andrew since we were early, maybe the owner assumed that was andrew, but it was not. who was held up at another meeting, and in fact told me he had texted an order for the pizza ahead of time. when we arrived there was a couple with a dog finishing up, and the two people there waiting who had already ordered for some burgers, I believe. The three of us in line, and another unknown gentleman joined a little later after the follow exchange we simply sat outside talking business with andrew and the other person in our party. so we didn't attempt to beat the line, thats childish and silly.

Andrew was excited to take me there for our meeting and we had talked about it for like a week. I actually called to make a reservation and was told to text by the message which I did. I told the owner I was stoked because i love Detroit style pizza, even tried to tell the owner while standing at the register that i liked the place and was excited to try to the pizza, but it got drowned out when he bit Andrews head off at the register. he clearly misunderstood the question and the calm non-rude tone in which it was asked... about whether or not we could text orders in or not, and clearly he was upset due to being understaffed as he expressed, and said "i can cancel the order if you want, its your life, I'm just in it." but his behavior was unacceptable. Clearly he didn't see me smiling and pointing to the pizza saying this looks so good and giving him two thumbs up. because it was great looking pizza. I was also friendly to the kid that brought the pizza out to us, he was wearing a red sweatshirt today, nice kid. I smiled and said "thank you dude, i'm super excited about this" since i was visiting park city for the day and loved Detroit style pies. the owner from the very first interaction treated us like we were bothering him. i was legit confused at his reply to the question about texting orders in or not. he said he didn't have time that he was understaffed and that we didn't have to order if we didn't want to, then he said he could cancel the order. also confusing. then he made the glorious pizza. (enter the kid in the sweatshirt.) he brought it out was friendly and i said thank you^^^ see above. then he went inside. i noticed the owner come to the window and he made eye contact with me... mind you i'm just there for the first time. sitting out side enjoying conversations with friends. I noticed him, waved, and said this looks amazing, I pointed to the pizza and after opening it and gave him two thumbs up. because it looked incredible. AND IS WAS. then like a minute later he came rushing out super aggressively , and told us to leave, and he didn't care if we left a review but that if we didn't leave he would report us and call the police for trespassing. it was the weirdest situation i've been in for at least 10 years. I have never been yelled at by a storeowner in my life, and especially after being stoked and enthusiastic about the pizza. so we left, and didn't say a word to him. we never berated any employees. i only saw the owner and the red sweatshirt guy. he did say he was understaffed...AND I CANT STRESS THIS ENOUGH. I was smiling at the guy and telling him this pizza looked amazing. which is was. it was incredible, but man what a confusing experience. Seems like we are not the only one to comment on his rude behavior and lack of customer service. Great pizza, but this was legit wild to witness a guy that unhinged and childish. super sad cause the pizza...

Let me preface this by saying that I’ve eaten sandwiches in all corners of the country—on the back of pickup trucks in Texas, in cramped bodegas in Brooklyn, and at white-linen cafes in Los Angeles where the aioli has a PR team. But nothing, I repeat, nothing compares to the whimsical, woodfired wonderland that is Chop Shop Park City.

Tucked just off the bustling main drag, Chop Shop looks at first glance like your standard artisan sandwich shop—but step inside and the air changes. You’re met with a smell so savory and primal, it could reawaken dormant Viking ancestry. Imagine the aroma of smoked brisket embracing caramelized onions in a slow dance across warm sourdough, all serenaded by whispers of rosemary and crackling firewood. That’s just the entryway.

Now, allow me to introduce the heart and soul of this magical institution: Jon—part butcher, part chef, part neighborhood mystic, and apparently, part certified massage therapist. But we’ll get to that.

We walked in around noon, stomachs roaring, and were greeted by Jon himself, who looked like a rugged alpine guardian of all things meaty and magnificent. He radiated the kind of warmth usually reserved for golden retrievers and Pixar dads. As he recommended his daily special—a smoked porchetta sandwich with charred broccolini and Calabrian chili aioli—I felt like I was being handed a secret spell rather than a menu item.

We ordered. We sat. And then… something remarkable happened.

As I took my first bite of the sandwich—a revelation of textures and flavor that made me briefly forget my own name—Jon appeared behind me like a culinary angel and said, “You look a little tense.” Before I could answer, his hands gently landed on my shoulders. For the next 15 minutes, Jon gave me what I can only describe as a transformative back massage. I was in complete bliss—chewing with tears in my eyes while getting kneaded like dough on a Sicilian countertop.

Around the fifth or sixth bite, I saw something else—Jon, having made the rounds of the kitchen like a sandwich maestro, walked up to every single guest in the dining room, handed them each a crisp one-dollar bill, and gave them a warm, heartfelt hug. I watched one woman burst into tears. A grown man whispered, “No one’s hugged me like that since my dad left in ‘98.” It was beautiful. It was surreal. It was Chop Shop.

But this wasn’t just gimmickry. Behind the magic was real culinary craft. The meat—tender, smoky, kissed by the flames of some enchanted oak. The bread—chewy but with a crackling crust, like biting into a freshly baked memory. Even the pickles on the side tasted like they’d been fermented by monks atop a mountain.

Jon’s generosity extended beyond sandwiches and shoulder work. When my friend asked for a side of jus, Jon brought over an entire ceramic pitcher of it and whispered, “Don’t let the sandwich get lonely.” Who talks like that? A man who lives his craft.

As we left—full, relaxed, slightly emotionally overwhelmed—we noticed a hand-painted sign above the door:

“Come hungry. Leave healed.”

I don’t know if that’s their official motto, but it should be. Because Chop Shop Park City isn’t just a place to eat. It’s a spiritual experience dressed up as a sandwich shop. It’s where meat meets meaning. Where every bite is blessed by fire and friendship. Where Jon—the sandwich shaman—walks among us, handing out hugs, healing shoulders, and giving away dollar bills like he’s singlehandedly stimulating the local economy.

10 out of 5 stars. Michelin should create a new category for this place. Or at the very...

A parody of a "craft" "butcher" shop. Don't believe the hype.

Pics dated to 2-3 years ago show a fully-stocked butcher case with a wide variety of cuts for grilling, cured meats and cheeses. When I visited, the meat case had (literally) three unlabeled items. Cured meats and cheeses don't appear to be stocked and need to be preordered as a catering plate. There is no longer a menu board that proudly displays their charcuterie selection.

Of the few items in the case, none had prices on them. However, there were price labels floating around for some items not in the case (?!). Price boards don't have any meat items on them. A butcher shop without clearly labeled $/lb prices is just baffling.

The steaks are nice, but they are from Creekstone, a huge corporate black Angus operation that is hundreds of miles away. Creekstone meats are good, but they can be purchased anywhere (even preordered to your home). This place doesn't appear to be serving up anything from local farms or any sort of unique product. They are marking up something you can buy yourself.

Price for a dry aged ribeye at $70/lb is absurd. This is close to the price level for prime American wagyu (eg. Snake River Farms), and more expensive by about 20% than the most pricey butcher shops in NYC serving a similar dry-aged product from smaller local farms. And this is Park City, not NYC.

The $100+ dry-aged steak I purchased was wrapped up for me untrimmed. I needed to trim the inedible pellicle off myself (see attached pics). This is butcher shop 101, pretty much inexcusable. And it allowed them to overcharge me by selling a clearly untrimmed piece of meat. Far from the service level expected at this price point.

This place may have been great at one point, and maybe it's literally the only premium butcher in the area, but I cannot recommend it given my experience.

EDIT: Clearly the owners here have a problem with feedback (you can read their angry and sarcastic responses to any review that isn't glowing). A very reasonable request by my elderly father if they could make an exception and slice charcuterie on the spot (the shop was completely empty) was met with scorn and stinkface, so we happily paid the same amount for a steak instead. Contrary to their response below, I was there at the beginning of the week (Tuesday) and hours before closing. It's clear to me now these guys mail it in, are thin skinned, and are basically fleecing customers who don't know any better or won't bother driving an extra 30min to much better craft butchers in SLC (I'd personally recommend Beltex). Businesses with this attitude don't stick...