{"id":47704,"date":"2025-10-31T16:21:20","date_gmt":"2025-10-31T16:21:20","guid":{"rendered":"https:\/\/www.saucemagazine.com\/?p=47704"},"modified":"2025-10-31T16:28:33","modified_gmt":"2025-10-31T16:28:33","slug":"pierce-creek-launches-the-butchers-cut-fridays-in-creve-coeur","status":"publish","type":"post","link":"https:\/\/www.saucemagazine.com\/places-2\/places\/pierce-creek-launches-the-butchers-cut-fridays-in-creve-coeur\/","title":{"rendered":"Pierce Creek launches The Butcher\u2019s Cut Fridays in Creve Coeur"},"content":{"rendered":"\n

Pierce Creek<\/a> is adding a new experience to its dinner lineup this fall. Beginning Nov. 7, the restaurant\u2019s newly appointed butcher, Greg May, will host The Butcher\u2019s Cut Fridays, a weekly dining experience spotlighting hand-selected steaks and chef-driven technique.<\/p>\n\n\n\n

Each Friday evening, May will stay late behind the counter, choosing the finest cuts straight from the Pierce Creek case \u2013 rib-eyes, strips, filets and occasionally something unexpected. Guests can select their steak directly from the butcher\u2019s counter before it\u2019s prepared to order and paired with a choice of house-made sauces. Quantities are limited, and once the cuts are gone, they\u2019re gone.<\/p>\n\n\n\n

\u201cIt\u2019s a chance to explore different types of cuts, cooking styles and preparation methods,\u201d said May. \u201cWe want guests to see the craft up close and taste the difference that comes from care and quality.\u201d<\/p>\n\n\n\n

Dinner service launches Friday, Nov. 7, from 5 to 8 p.m., with happy hour running 3 to 6 p.m. Following the debut, Pierce Creek will offer dinner Tuesday through Saturday, with The Butcher\u2019s Cut featured exclusively on Fridays. The menu will include familiar lunch favorites alongside weekly chef\u2019s specials.<\/p>\n\n\n\n

Co-owner Rachelle L\u2019Ecuyer said the new program celebrates the heart of Pierce Creek\u2019s mission. \u201cHaving our own butcher shop lets customers see exactly what they\u2019re buying and understand where it comes from,\u201d she says. \u201cOur beef is pasture-raised on Missouri grasses and spring water \u2013 no hormones, no unnecessary antibiotics, no feedlots. The Butcher\u2019s Cut Fridays will give people a true farm-to-table experience.\u201d<\/p>\n\n\n\n

May brings a deep respect for that philosophy. Raised in a small farming community in northwest Pennsylvania, he grew up helping his family care for cows, pigs and chickens, and credits his grandmothers\u2019 home cooking for sparking his love of food. Before joining Pierce Creek, May served as executive chef at Pastaria in Clayton, part of Gerard Craft\u2019s Niche Food Group, where he developed a strong appreciation for locally sourced, high-quality ingredients.<\/p>\n\n\n\n

At Pierce Creek, he\u2019s eager to share that passion directly with guests, whether through a perfect steak or a simple conversation about how they plan to cook it at home.<\/p>\n","protected":false},"excerpt":{"rendered":"

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