Piece of Meat

"What began as a butcher shop and sandwich spot has grown into a full-service restaurant and bar emphasizing steak, sides, and cocktails. Still, it’s retained its original charm — slightly edgy and earnest, but coursing with creativity — for instance, the beef fat candles served with grilled bread that are part of the new dinner service. A gorgeous bar and small dining room are complemented by nice patio seating, which is first-come, first-serve." - Beth D'Addono, Clair Lorell

"What began as a butcher shop and sandwich spot has grown into a full-service restaurant and bar emphasizing steak, sides, and cocktails. Still, it’s retained its original charm — slightly edgy and earnest, but coursing with creativity — for instance, the beef fat candles served with grilled bread that are part of the new dinner service. A gorgeous bar and small dining room are complemented by nice patio seating, which is first-come, first-serve." - Beth D'Addono, Clair Lorell

"Owners Leighann Smith and Daniel Jackson won much acclaim for their butcher’s shop and counter spot, now parlayed into a full-service eatery. They’ve already racked up local and national awards, and so their restaurant chops are really beyond reproach. You could definitely head here for a special occasion, with the steak cuts on the menu ascending in quality to truly special dishes (just wait until you try the Mishima Wagyu Bavette). But the more regular entrees—the prime filet and the pork chop—are also prepared with obvious care and attention to detail, so that even a standard-issue Sunday date night is going to be memorable. Even the side dishes here are a triumph: The Million Dollar Mashed Potatoes—loaded with herbed tallow and crispy ribeye bits—delight everyone that orders them, and the broccoli florets come alive in their parmesan and Caesar dressing. The cocktail list features rich flavors that stand up to the menu, with pineapple habanero Moscatel sherry in the mixes as well as house-infused spirits and plenty of lighter notes for those long Louisiana summers." - Paul Oswell

"Piece of Meat, a newly reopened butcher-turned-steakhouse in New Orleans, has gained national attention for its modern butchery approach and quality meats. The venue has transitioned into a full-service restaurant and bar, offering lunch, brunch, and dinner. The updated decor evokes a modern, yet classic steakhouse vibe, with notable dishes like the Million Dollar Baked Potato and rotating cuts of steak. Unique elements such as beef tallow candles enhance the dining experience. Piece of Meat also continues to sell specialty sausage and cured meats on-site, with plans to introduce a meat subscription service." - Clair Lorell

"Kliebert began reaching out to restaurants and food trucks, quickly lining up a schedule of popular kitchens like New Orleans butcher Piece of Meat." - Clair Lorell