Chop Shop and 1st Ward, the restaurant, bar, butcher shop and event space, is almost ready to go. Owner Nick Moretti has nearly doubled the size of the original auto body shop, expanding the space to 15,000 square-feet and five distinct areas: front butcher shop and counter, downstairs bar and dining room, event space (1st Ward), upstairs bar and dining room, and upstairs patio. Those in the know will notice some of the same woodwork as Longman & Eagle and Parsons Chicken & Fish, designed by Mode Carpentry.
Although it temporarily opened to the public for Dose Market on Sunday, Moretti is still waiting for licensing from the city before opening the place for good. Stay tuned for the new dates, and look over the photos until then.