The expression “chop shop” has varied meanings in the business world. Some garages by this name break down cars for parts. You might find barbershops that prefer to chop hair. In the case of Chop Shop Butcher & Kitchen, you should expect a globally inspired butcher shop and café that Michael Gayanyan opened in June in Granada Hills.

Michael is an architect by trade, a longtime area resident, and he designed the space in Balboa Mission Square. Chop Shop builds on a growing trend of dual butcher shops/restaurants, including Belcampo Meat Co., Gwen in Hollywood and A Cut Above Butcher Shop in Santa Monica. In this case, a crossed cleaver and lamb chop diner greets guests. The interior features a wavy ceiling, long cold case, rotating LED menu, tables with red chairs and wall-mounted marlin. Chop Shop replaces Bill’s Quality Butcher Shop and BBQ, which carved meat for more than four decades.

The cold case features colorful columns of meat and seafood, some marinated, others unadorned, all available to take home or as part of a plate to enjoy on-site. Michael draws on international influences from Korea, Mexico, the Middle East and, of course, the U.S. They’re well known for tri-tip, racks of ribs and whole chickens, plus more unique cuts like beef liver, veal short ribs, sweetbreads and sturgeon.

If you’re planning to eat at Chop Shop, plates come with either French fries or rice and a choice of two sides. Possibilities include beet salad, hummus, tabbouleh and Chobani salad with diced tomatoes, cucumbers, peppers, olive oil and onion.

Michael said the Chop Shop concept is ready to franchise, and they’re currently targeting 50 locations around the country. Granada Hills today; tomorrow the world?

11144 Balboa Blvd., Granada Hills, 818-488-1260