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Mac Rating: 5.00 | Votes: 1 | Date: 03/07/2026 00:52:00

A century-old Wicker Park auto body garage now butchers whole animals in the front and books indie tours in the back. Chop Shop at 2033 West North Avenue opened in October 2013 as Chicago's only sustainable butcher, deli, restaurant and bar attached to a full concert venue - the two-story building, vacant for years, was bought in August 2011 by investor Nick Moretti, who brought in Mario Minelli of Minelli Meats to run the food side and Matt Woodburn to book and manage the performance space. The name honours the building's automotive past with a butcher's pun, and the concept has anchored the North-Damen-Milwaukee nightlife corridor ever since. The music room is the 1st Ward - named for the city's storied downtown ward - a roughly 5,000-to-6,000-square-foot event space behind the restaurant with twenty-foot ceilings, exposed brick, modular staging and a capacity around 450 to 500. The booking runs the modern club gamut: touring indie rock, hip-hop and electronic acts - K.Flay, Dylan Gossett, Leisure and BUNT have all played recent seasons - plus comedy showcases, podcast tapings, markets and a heavy private-events trade, with an in-house production, booking and marketing team running sound and lights. The front of house holds up its half of the deal: a daytime butcher counter and deli, a hundred-seat sit-down restaurant serving Italian-leaning steak and American fare, a full bar and a rooftop patio, with the whole-animal program supplying the kitchen. The combination - dinner, then a show through the back door - gives the venue a built-in evening economy few Chicago rooms of its size can match. Steps from the Damen Blue Line stop in the heart of Wicker Park and Bucktown's restaurant-and-record-store grid, Chop Shop has settled into the ecological niche between the neighbourhood's bars and the bigger halls nearby - the mid-size room where a band graduating from DIY spaces headlines for the first time, and where the pre-show meal is genuinely part of the draw.

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