Specializing in brick oven pizzas with toppings like housemade lamb sausage, lobster, goat cheese or fresh spinach, CHOP CHOPS GOURMET MARKET & BISTRO serves some of the best pizza in Trinidad. Rejoice, rejoice, there’s gourmet pizza with high-quality ingredients in Trinidad!
Check out our CHOP CHOPS’ slideshow below or view more pictures on Facebook.
CHOP CHOPS ‘ menu also features soups like Shrimp Chowder, Roasted Vegetable and Pumpkin; hearty salads; and chef’s specials like the Herb Roasted Chicken w/Roasted Potatoes & Salad; a North Indian Lamb Curry served with basmati rice & mixed greens; and a Bavette done in Tomato, Mushrooms & Leeks. (Menu link is below.)
On our first visit to CHOP CHOPS , we enjoyed the glorious fall-apart tender Braised Lamb Shank ($145), which was served with mashed potatoes & vegetables (carrots, sweet red peppers, red onions and fresh mushrooms (not ‘fresh from a can’ as we were told in another restaurant)). We washed it down with a pomegranate Fresh Ginger, Ginger Ale ($20), an imported soda made with real ginger that’s totally worth its haughty price tag.
Serving/Hours - Lunch & Dinner; Monday – Thursday: 11am – 9pm; Friday – Saturday: 11am – 10pm.
Features – Full service; Full bar; Private dining room upstairs available for large groups.
Good to Know – Offers a take & bake option, entrees are prepped to be cooked at home; Email email@example.com to be added to their mailing list for specials and updates; Check out Chop Chop’s special pizza deal – $49 for cheese pizzas and pepperoni pizzas are $59 (VAT inclusive), Monday-Friday, 2pm-5pm.
Address/Phone – # 43 Mucurapo Road, Port of Spain, Trinidad (Two doors from Horizons Art Gallery); (868) 628-5555 or (868) 622-8989
Newsday’s Anne Hilton liked Chop Chops so much she returned for the lamb shank (which we also love) and raved, “Then came the pièce de resistance — the lamb shank, with meat so sweet, so succulent, so tender it was falling off the bone…the roasted vegetables, the hint of wine in the sauce, the perfect creamed potatoes were the ideal complement to the meat. This was a dish I shall not soon forget.” [Trinidad & Tobago's Newsday, November 2011]
Newsday’s Anne Hilton enjoyed Chop Chops’ soup and pizza – “my favourite was one called “The Switch” with arugula or spinach, mushrooms, roasted grapes, red onions and mozzarella. I raved, I still rave over the taste of that pizza, to me it was pizza perfection… I’m very glad we had that shrimp chowder with the added subtlety of a few delicate, lacy cilantro leaves to enhance the taste.” [Trinidad & Tobago's Newsday, February 2011]