(This post reflects meals served at a previous Tchoup Shop location, on the back patio of d.b.a. Brooklyn). Most everywhere else, "chop shop" suggests shady goings-on.
Here it heralds the bright flavors of New Orleans fare. The name is a riff on Tchoupitoulas (Chop ih Too lahs), a long-vanished Native American tribe commemorated by a street close by the Mississippi River. In much the same vein, maque choux (Mahk shoe) is probably a Cajun rendition of a Native American name for a dish based on corn. It's often served as an accompaniment, but this crawfish maque choux ($12) — heavy with crustaceans, bolstered by tasso ham and bacon, and enriched with cream — can easily take top billing.
Also shown: brisket-duck liver boudin balls ($6), in a fresh-fried stack and in biteaway view; a spicy filé gumbo ($8), flavored with the namesake dried, ground sassafras leaves as well as chicken, tasso, and andouille sausage, and a not-unrepresentative spoonful of the same; deviled eggs ($3).
Inside Heavy Woods Bar, 50 Wyckoff Ave. (at Willoughby Ave.), Bushwick, Brooklyn
Wednesday through Sunday only (see website for current hours)