During his lunch breaks, Mark Kulkis wanted a good healthy lunch. Why couldn't there be a good chopped salad ordered nearby. It was all greasy fast food.
"I was craving a good salad, and I started bringing my own chopped salad to work for lunch," Kulkis said. "It got me thinking."
He got some notice from his friends, and started enjoying the new recipes he was trying with his salads. Now, Kulkis has opened the fourth of his Chop Stop salad venues. Mix and match your own salad with six toppings for only $6.99 or pick from a variety of original salads like the Tuna Salad Chop, Kale Chop, Viva Mexico Chop or the Wasabi Veggie Chop.
Members of the Studio City Chamber of Commerce and State Assemblyman Adrin Nazarian's office came to the newest Chop Stop location at 11990 Ventura Blvd. (at corner of Laurel Canyon, next to Trader Joe’s) to do a ribbon cutting this week. The "chopping" ceremony launched the official opening of the Chop Stop which started in Burbank three years ago and has locations in Encino and West Hollywood.
Kulkis, 48, soon plans to turn the shops into a franchise. It was named one of the “Best 5 Salad Chains in America” last year by The Daily Meal. Chop Stop operates on the following principle: when you chop a salad so fine you can eat it with a spoon, the flavors combine together for a taste explosion in every bite.
Chop Stop’s tagline, which is seen in their Studio City signage, is “More than a salad.”
“It takes a lot more work to prepare one of our Chops than a traditional salad," Kulkis explains. "But that also makes them more flavorful and more filling. Just ask all the cops and firemen you see eating at any of our locations, our portions are huge!”
They are also fast to serve, a critical factor for people on the go during lunch the lunch hour. A typical Chop is ready in three to five minutes.
Studio City Chamber of Commerce executive director Esther Walker asked if they will be making deliveries soon, because her office is at the nearby CBS Studios lot on Radford Avenue. They plan to offer delivery service soon
A former editor for trade publications, Kulkis has help from Joey Gonzalez, his right-hand man from day one who helped him experiment with recipes.
"Joey has been in the restaurant business for 23 years," Kulkis says. "He helped me with the ideas for the salads and the ingredients."
For more information on the restaurant and to see a full menu (including their warm Chopurrito Bowls), visit:
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