The temporary taco stand chef Ed McIntosh debuted at Shop Made in DC has morphed into a brick-and-mortar restaurant that’s moving into a former automotive chop shop from the 1970s.
Chop Shop Taco, an ode to the Alexandria location’s former life, is slated to open this summer at the new Madison Collective development (1008 Madison Street). McIntosh, a Matchbox Food Group alum who was most recently working on self-styled Mexican eatery Tortilladora, tells Eater his experience at Shop Made set the stage for this new opportunity. He met Avanti principal Teddy Kim, an Alexandria native who’s partly behind the Madison Collective property, at the pop-up friendly Dupont Circle eatery.
The new addition to the Parker Grey neighborhood will sit next to expanding tattoo parlor Marlowe Ink, with the balance of the project rounded out by more PG-rated destinations: a walk-up window housing juicer and espresso bar Grateful Kitchen Co. and cycling studio Zweet Sport. Like Shop Made in DC, all signed tenants hail from the immediate area.
Mcintosh, who’s a partner on the project with Kris Garcia, says the menu is inspired by “stuff we crave” — a roster that includes tacos, tortas, and seasonal bites. “Off the spit” chopped meats will include al pastor pork, chicken, and pork belly. He says he’s working with braised beef brisket to create a cross between a torta and French dip.
The new project also features a refurbished downstairs warehouse space adorned with art; it’s designed as a hangout for patrons waiting for tacos at Chop Shop, or for those interested in hosting private events or parties.