Ron Lutz debuted his first output of The Butcher Block in the southwest in 2006, offering an old school butcher shop experience with quality cuts of meat and seafood. In 2013, he expanded to Centennial at the Corner of Durango and Centennial Drive and now, he's grown the business once more, right next door, to create Chip of The Block.
The deli meets casual burger concept takes full advantage of his premium meat inventory, in a combination 3,241-square-foot restaurant and general store with room for 36 seats.
On the menu, deli favorites such as the Reuben, hot beef pastrami sandwiches, house made salads, smoked meats and a shifting roster of daily specials.
They are already creating a buzz with their burgers, like the "Inferno,' created with "Ghost Pepper cheese, jalapeno's and fiery chipotle gourmaise," and the signature "Butcher Block Gourmet Steak Burger," available with fries.
An application to serve beer and wine with meals has already been submitted to the City.
While fixed hours have yet to be revealed, they have been mirroring the opening hours of the Butcher Block next door, Monday to Friday, 11 a.m. to 7 p.m., Saturday from 10 a.m. to 7 p.m. and Sunday from 10 a.m. to 6 p.m.