McKinney | March 2024

Dining

BY DUSTIN BUTLER

The boss hog ($15) is the restaurants most popular menu item and features bacon, fried egg, cheddar, onion straws and spicy mayo.

The American muscle sandwich ($14) features blackened chicken breast, pepper jack, onion strings, jalapeños, avocado and jalapeno ranch on a brioche bun.

PHOTOS BY DUSTIN BUTLERCOMMUNITY IMPACT

Chop Shop McKinney oers a place to ‘feel welcome’

General Manager Madison Hidle (left) and Manager Haley Latorre said Chop Shop McKinney sta create a welcoming environment for everyone.

What’s on the menu? A new executive chef was recently hired for the entire company, and as a result, the menu was revamped and elevated, Hidle said. Some of the restaurant’s most popular menu items include the boss hog burger, trashcan nachos and Texas twist pretzel nuggets. Several drinks on the menu are also named to match the restaurant’s car theme, such as Radiator Fluid, Start Ur Engines and Red Corvette. Quote of note “I want everyone to know and experience the culture that we have here,” Hidle said. “I never want anyone to feel out of place. We want every- one to feel welcome and at home.”

With an updated menu and huge variety of alcoholic beverages, Chop Shop McKinney oers something for everyone, General Manager Madison Hidle said. What’s special about it? Chop Shop McKinney is considered a sports bar, Hidle said, adding that during the day, however, the restaurant is family-oriented. The restaurant oers karaoke every Wednesday, which Hidle said is one of the most popular events. Chop Shop also has an outdoor concert venue and a rooftop bar. “We cater to so many dierent people,” Hidle said. “We just have all dierent walks of life come in, and it’s incredible.”

HENNEMAN WAY

121

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7560 SH 121, McKinney www.chopshopmckinney.com

APRIL 13 10 AM - 4 PM FREE ADMISSION www.millhousefoundation.org/makers-market

FUNDED IN PART BY CITY OF McKINNEY

COMMISSION

FUNDED IN PART BY CITY OF McKINNEY

COMMISSION

FUNDED IN PART BY CITY OF McKINNEY

ART BY RUTH WALL

COMMISSION

26

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