Pierce Creek is adding a new experience to its dinner lineup this fall. Beginning Nov. 7, the restaurant’s newly appointed butcher, Greg May, will host The Butcher’s Cut Fridays, a weekly dining experience spotlighting hand-selected steaks and chef-driven technique.
Each Friday evening, May will stay late behind the counter, choosing the finest cuts straight from the Pierce Creek case – rib-eyes, strips, filets and occasionally something unexpected. Guests can select their steak directly from the butcher’s counter before it’s prepared to order and paired with a choice of house-made sauces. Quantities are limited, and once the cuts are gone, they’re gone.
“It’s a chance to explore different types of cuts, cooking styles and preparation methods,” said May. “We want guests to see the craft up close and taste the difference that comes from care and quality.”
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’s Cut featured exclusively on Fridays. The menu will include familiar lunch favorites alongside weekly chef’s specials.
Co-owner Rachelle L’Ecuyer said the new program celebrates the heart of Pierce Creek’s mission. “Having our own butcher shop lets customers see exactly what they’re buying and understand where it comes from,” she says. “Our beef is pasture-raised on Missouri grasses and spring water – no hormones, no unnecessary antibiotics, no feedlots. The Butcher’s Cut Fridays will give people a true farm-to-table experience.”
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’ 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’s Niche Food Group, where he developed a strong appreciation for locally sourced, high-quality ingredients.
At Pierce Creek, he’s 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.