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Piece of Meat opens in Mid-City 

Butcher and restaurant serves sandwiches, charcuterie and more


Leighann Smith earned the nickname "Meat Mama" while running the charcuterie and butcher department at Cochon Butcher. For the past couple of years, Smith and her partner Daniel Jackson have been running the pop-up Piece of Meat at bars across the city, selling handmade sausages and smoked meats. (Smith's bologna is used in the fried bologna sandwich at Turkey and the Wolf.) The couple opened Piece of Meat (3301 Bienville St., 415-686-3867; butcher and restaurant in Mid-City on April 21.

  The shop is a team effort from Smith, Jackson and the owners of nearby Bayou Wine Garden (315 N. Rendon St., 504-826-2925; — Virginia and David Demarest, Fiona Delargy and Dean DiSalvo. Piece of Meat specializes in whole animal butchery and charcuterie, and supplies meats to the wine garden.

  Smith and Jackson butcher and cure all meats in-house, and a wide selection of raw, cured and smoked meats are available in a deli case. There are strip steaks, rib-eyes, pork chops, pork belly and pork tenderloin, cured country ham, pancetta, guanciale, jerky, country-style terrine, smoked duck breasts and andouille. Other retail goods include cheese, canned fish, olive oil and coffee from Congregation Coffee Roasters. The shop's owners have applied for a liquor license.

  The sandwich menu includes a brisket medley with pickled red onions, horseradish mayonnaise and barbecue sauce on a bun. A Cubano is made with slow-cooked porchetta, ham, Swiss cheese, dill pickles and yellow mustard on Cuban bread from nearby Latin bakery Norma's Sweets Bakery. A roasted rib-eye sandwich is dressed with balsamic red onions, red pepper aioli and arugula on a bun.

  There also are charcuterie and cheese boards, a farro salad and sesame-marinated cucumbers. Nachos feature house-made boudin, fried pork skins, nacho cheese sauce and candied jalapenos. Piece of Meat might be one of the first local shops to join the national trend of serving so-called lard "candles," which melt into a pool of fat, served with warm bread.

  Piece of Meat Butcher is open 10 a.m. to 8 p.m. Mondays, Tuesdays and Thursdays and 10 a.m. to 9 p.m. Fridays and Saturdays. Brunch is served 10 a.m. to 3 p.m. Saturdays and 10 a.m. to 4 p.m. Sundays.


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