LIVING THE BBQ DREAM

Chef Kristopher Ott. PHOTO BY KAREN DAY

Kris Ott and the CHOP SHOP

By Bonnie Alexander

When you step inside Chop Shop BBQ in Indian Creek Plaza, Caldwell, the savory scents wafting from the open kitchen, the friendly, attentive staff who appear genuinely happy to see you, and the edgy, but surprisingly comfortable decor promise an elevated dining experience. Kristopher Ott, Chef and Owner, has created his own little piece of restaurant paradise in the most unlikely of places. He said that Caldwell, surrounded by farms and ranches, checks all the boxes for the perfectly sustainable, farm-to-table freshness, and seasonal flavor profiles are reflected in his ever-changing menu. What you may not know is that this BBQ spot is so much more—a transcendent detour into a visionary chef’s take on smoked meats and gourmet sides. As the shop tagline claims, Chop Shop is truly “BBQ and Beyond.”

Spanish octopus, smoked and sous vide in bone marrow with a chickpea salad, romesco sauce, and spring onion oil.

PHOTO BY KAREN DAY

Raised in California and trained in France, Chef Ott is not only an expert pit-master, but a masterful butcher. Ott’s commitment to eco-conscious business practices is consistent throughout the entire restaurant operation, embracing everything—from whole animal butchering to take-out containers that turn to compost in 90 days. Chef Ott expresses his love and creativity through feeding people fresh, healthy, and delicious food.

Smoked beef rib with butternut squash mac & cheese.

PHOTO COURTESY OF CHOP SHOP BBQ

For the all-American purists in BBQ cuisine, Ott delivers classic barbecued meats and vegetables—but look under the hood, as this smoke-house themed restaurant offers so much more. A bite of the smoked salmon crostini—dressed with a touch of caper aioli, minced red onion, radish, and cucumber—will make you think you’ve been transported to the Italian coast. A heavenly side dish, Potato Grenades—reminiscent of Basque croquettes—boast a crunchy exterior and yield a soft, perfectly seasoned potato mixture inside that make the dish truly addictive. Smoked sturgeon with caviar, beef tongue grilled cheese sandwiches, and sweetbread popcorn are but a few daily specials and menu all-star rotations. And, if you haven’t saved room for dessert, take a bread pudding with salted caramel sauce to go.

Shaved vegetable salad with house-made hummus.

PHOTO COURTESY OF CHOP SHOP BBQ

Ott’s expertise is also in butchering, an unusual practice for chefs these days. He purchases entire animals from local ranchers and processes the meat from nose-to-tail, salvaging cuts that are often discarded. He does this to ensure the highest quality and freshness of the meat, and to also expose his diners to lesser-known cuts that are transcended with his mastery in smoking and preparation. Ott loves to expose his loyal clientele to cuts that might be outside their comfort zone. And once they sample his specialty meat cuts, they can’t get enough.

Originally, when Chop Shop BBQ opened in 2019, it was designed as a small takeout restaurant with limited seating. Similar to the TV series Cheers, where everyone knows your name, Chef Ott made sure he added an outdoor patio. Wanting this expanded space for the summer, the convivial and cozy spot is now transformed from a parking lot to a lush beer garden—complete with bee and butterfly-friendly plants, herbs, chilies, edible flowers, and climbing hops. The atmospheric decor provides Chef Ott with a plethora of fresh ingredients for his culinary repertoire, which includes pickling, brining, curing, pate, cheesemaking, and more.

As sustainable as it is satisfying, Chop Shop exists at the intersection of classic and creative. Crispy skin pork belly burnt ends with bourbon maple glaze.

PHOTO COURTESY OF CHOP SHOP BBQ

Keeping with Chop Shop BBQ’s sustainability theme, the tabletops inside and out are beautifully repurposed highway caution signs. Colorful graffiti on indoor walls blend nicely with the simple rustic decor. Lucky patrons can sip a cold one while perched on a stool at the small indoor bar which looks out to the lively plaza where couples and families stroll and take in the growing hotspot in Caldwell, a culinary boomtown.

Chef Ott is living his creative culinary dream on his own terms, and his dining devotees are glad that he calls this small town outside of Boise home. He calls it, ”local food for local folks,” but his reputation for serving inventive savory fare in a sustainable, eco-friendly environment is drawing national attention.