Piece of Meat is planning an expansion and steakhouse, purchased property next door.

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In an interview with The Times-Picayune / The New Orleans Advocate, co-founder Leighann Smith explained that their plan begins with conjoining this house with their present location. The old house will be configured as a dining room, and it would have a dual identity, shifting roles between lunch and dinner.

At lunch, it will be a much-expanded dining room and bar for the butcher shop’s current sandwich and snack menu. There will be counter service, like the style here now, but with much more indoor room.

At dinner, it will become a steakhouse, with table service and a menu of steaks, chops and burgers drawn from the butcher shop’s meat case, and following its ethos of sourcing from regional, small-ag producers.

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Smith said the new plan will allow the restaurant side of the operation to grow and free up the butcher shop to better function as a proper butcher shop, giving retail and restaurant uses their own spaces.

“It will still be a place where people can come, have a drink, watch us work with the meat in the butcher shop, but we’ll also have more room for people who are coming for a sandwich or for brunch,” Smith said.

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