Meat News
Butcher opens at foot of Dallas' Park Cities with meats & deli sandwiches to-go
Team at Evan's Meat Market: Brer Wyant, Evan Meagher, Mike Lawson.
A boutique butcher in Dallas has opened with a case full of meat and a little something extra.
Called Evan's Meat Market, it opened in the spring at the Shops of Highland Park at 4266 Oak Lawn Ave., next-door to upscale restaurant Sachet, where it's selling locally sourced meats as well as meal solutions to go.
"Evan" is owner Evan Meagher, a native of Louisiana who grew up in butcher shops, and for whom owning his own shop was a lifelong dream.
He's joined by Mike Lawson, head butcher and general manager, who previously worked at Georgie’s By Curtis Stone, Gemma, Sachet, and Macellaio; and manager Brer Wyant, who also worked at Georgie's, as well as Bouillon and The Village.
The shop offers beef, pork, lamb, pig, and chicken, sourced from Texas and Oklahoma, including a customer-friendly category of meats ready to be cooked sous vide and transformed into a meal, such as Cajun chicken breast, smoked pork tenderloin, chicken wings, and short ribs.
They also have a number of items pre-cooked and ready to be heated, including
- Cajun gumbo
- Andouille sausage made in house
- Twice baked potatoes
- Buttermilk biscuits $15/dozen
- Bolognese sauce
There are also sides ready to heat, including mac & cheese, green beans with smoked onions, and sweet potatoes, $12-$15 for a medium-sized tray - designed to provide a quick restaurant-quality meal in 30 minutes.
They're very into their deli counter, and offer a menu of sandwiches and po'boys starring turkey, chicken salad, ham, roast beef, and pastrami. Their bread is from Langlinais Baking Company, a classic New Orleans-style French bread baker from Evan’s hometown of Lafayette, which he frequented growing up.
“Deli meat is very approachable," Lawson says. "Customers taste it and next time they're willing to try something different."
The staff’s background in service and hospitality is a big part of their success. And the education aspect is key, as customers come in to learn about the variety of products offered.
"This neighborhood is great," Wyant says. "Everybody that comes here wants to cook something, they are excited about food and share experiences later. They sometimes bring their food for us to try what they did."
The shop is open Monday-Saturday 11 am-6 pm, and Sunday 11 am-3 pm.
