With its famous Mall and other assorted shopping centers, Burlington has more than its share of places to grab a bite between stores. If you are looking for a high-quality, reasonably-priced meal, however, the options are more limited but you can use this interactive wayfinding to find other options available around the area. Among them is Chopps (www.choppsamericanbarandgrill.com), the restaurant in the Marriott Burlington that is overseen by Boston Harbor Hotel Chef and Boston Wine Festival organizer Consulting Chef Daniel Bruce and Executive Chef Stefano “Steve” Zimei and that is also quickly becoming a favorite for hotel guests, locals, and many others.

As you walk through the marble lobby of the Marriott past the relaxing waterfall and the wide and warm glass-enclosed fireplace, the smell of good food reaches out like the smoky finger from an old Tex Avery cartoon. The rich woods of the room are lit by walls of candle sconces that reflect off the artistic metallic fixture over a long communal table and also by the conversation of the guests. Past the cozy computer-ready nooks, comfy couches and high-backed banquettes of the Great Room, a granite bar backed by glass shelves and overhung with just enough flat screens offers yet another seating opportunity. Past that, the open kitchen with chefs table and the two-tiered main dining area with outdoor patio are also available, making the seating choices almost as numerous and inviting as those on the menu. In fact, there are nearly as many menus as there are seating options, and each is filled with its fair share of delicious options that are indeed worthy of a visit from further away than a hotel room or nearby shopping center.

For breakfast, Chopps offers such eye-opening (and mouth-watering) fare as the appropriately-named Good Start breakfast and buffet, both of which include oatmeal, cereal or housemade granola with fresh fruit and choice of bread, as well as juice and coffee, or the similarly paired All American breakfast and buffet, which offer eggs, hash browns, meat, bread, juice and coffee with the additional options of omelets (which are also available a la carte) and other hot offerings. There are also such “modern classics” as Brioche or corn flake-encrusted French toast, housemade hash, egg white frittatas with turkey sausage and avocado, and the broken yolk sandwich on toasted sourdough. Midday meals include such seaworthy servings as shrimp cocktail, calamari, crab cake and tuna tartar, as well as the Chopp’d salad, shrimp and bean salad, steak frites from Brandt Farms, a healthy hunk of salmon with Yukon gold potatoes, and a sandwich board that includes the “skinny Italian” (with fresh mozzarella, tomato, and basil pesto), a grilled chicken club and a bacon cheddar or even a dry-aged burger. The dinner menu expands further to ad beef carpaccio, a burrata salad with Tuscan peppers and capers, a cornmeal crusted cod, double cut lamb chopps and the other signature cuts that give the place its name, including a skirt steak and filet mignon, all of which are available with lobster tail, crab cake, sautéed shrimp, or seared scallops for a DIY surf and turf setup.

With all these choices, it may be difficult, but saving room for dessert is recommended, if only for the Ice Haus Patissier artisanal gelato and sorbet (or the “adult” sundae with housemade brownies, Baileys gelato, and a bourbon-soaked cherry). Whatever you choose to eat, however, it would be folly to not take advantage of Chef Bruce’s deep ties to the oenophilic oeuvre and enjoy a glass (or two) of wine from the expansive yet carefully curated collection (much of which is on display in gleaming glass cabinets around the entire eating area). From fruity to full-bodied and spicy to sparkling the list is well chosen and well arranged, inviting and encouraging pairings and sharings. Add to it Chopps’ local draughts (which include Sam, Cisco, Harpoon, Slumbrew and other domestic dynamos), Bourbon, Rye, and Whiskey lists (and flights), and their signature cocktails (e.g., the seasonal sangria, Knob Creek-based Mayhem and Hendricks and St. Germain-infused Lavender is the New Black) and guests have as many tempting liquid options as solid ones.

With all the many choices to make, guests from the hotel and beyond may want reason to linger longer. Fortunately, Chopps has that covered too with live music and DJs appearing most nights and plenty of flatscreens and even books tucked here and there. In fact, as the Great Room even offers its own food menu (which includes savory snacks like Guacamame and a New England cheese plate) and as the kids menu offers such delicious and healthy options as a petit filet, grilled salmon and a mixed green salad, it is more than acceptable to pull up a seat with a colleague or plop down on the couch with the family and make a night of it!

So whether you are tired from too many sales (as if!), needing to recover from a conference or prepare for the return to work, or just want a delicious meal in what may be an unexpected place (though, to be fair, Chef Bruce seems to know what to do at hotel kitchens), it is always a good reason to chop through the crowds to Chopps.