ABOUT EVAN'S MEAT MARKET
Evan’s Meat Market is a classic neighborhood butcher shop concept with a modern Lafayette, Louisiana twist, offering customers a prime selection of quality meats, classic po’boys, and delicious ready-made dishes and sides. Their goal is to offer customers premium products and cuts of meat, while respecting the animal and its origin, teaching customers on the quality, and sharing their labor of love with the community. Evan’s Meat Market combines everything there is to love about old-fashioned butchery, with unmatched customer service built on years of education and experience in the hospitality industry. They hope to bring back those personal experiences while providing a learning piece to help guide their customers to make their selections. Each of these elements aim to break down the existing stereotypes and make every visit to the butcher shop approachable and enjoyable, so customers leave with the right materials and knowledge. After all, we’ve got serious beef.
A little
about Evan
Evan’s knowledge and appreciation around butchery and hunting span over a decade. His favorite childhood memories were growing up visiting his family ranch and hunting with friends and loved ones. What started as a hobby evolved into a passion. He developed a love for nature, sourcing quality meats and walking through every step of that process, while paying complete respect to the animal and its origin.
From this passion and time spent learning about premier cuts of meat came a true labor of love, Evan’s Meat Market. Evan grew up in Lafayette, Louisiana, the inspiration behind Evan’s Meat Market’s menu items with a “Tex-ajun” twist, such as the cold-cut po’ boys or chicken and sausage gumbo. This background combined with his love for preparing premium products developed the concept, and the meat market has given Evan the opportunity to share his knowledge with customers so they, too, can put something truly delicious on the dinner table.
At Evan’s Meat Market, Evan combines his experience and passion to equip customers with the knowledge and products to create something delicious, as he believes the best memories are made over a good meal. Evan enjoys being a part of every step of the process, from hand-selecting the meats, to developing mouthwatering recipes for their ready-made dishes, and connecting with customers as they step foot in the shop, so they walk away excited to go home and prepare something spectacular. Step into the shop to meet the man behind the meat, Evan himself, and let him help you nail your next meal!
Evan Meagher
Owner & Founder
Mike Lawson
General Manager and Head Butcher
Mike Lawson was born in Indiana and grew up in Texas and Georgia but found his way back to the Lone Star State when he attended Texas A&M University and received his bachelor’s degree in Poultry Science, and later obtained his associate degree in Culinary Arts from the Culinary Institute of America in Hyde Park, New York. Prior to culinary school, Mike spent some time working in the meat processing industry at Tyson Foods and Oscar Mayer giving him extensive knowledge of every facet of the culinary field. From there, Mike built his career in the culinary industry from the ground up, with 14 years spent as a classically trained chef working in professional kitchens. In his tenure, Mike has worked in some of the finest kitchens in Texas and beyond, including Macellaio, Sachet, Gemma, Eleven Madison Park, B&B Ristorante and the Bellagio in Las Vegas, Terra at Eataly Dallas, and Georgie Butcher Shop.
Mike joined Evan’s Meat Market after meeting Evan and connecting over their shared passion for sourcing and preparing quality cuts of meat – from there, the partnership bloomed. At Evan’s Meat Market, Mike serves as General Manager and Head Butcher, where he works side-by-side with Meagher to develop a mouthwatering array of menu items. His impressive culinary background brings experience and dedication to quality customer service and plays an integral part in building relationships with the customers and helping them make appropriate protein selections. Mike’s favorite aspect of the restaurant industry is creating memories and meaningful experiences with the customers, even if he is not able to be there when they actually prepare the food. He knows he has done a good job when the customers come back and tell him about the recipes they made with his suggestions.
He is proud of Evan’s Meat Market’s commitment to customer service and relationships with clients, and his role in making it all happen. Mike’s passion, drive, and fun-loving attitude make him an integral part of the team and a clear example of how when you love what you do, you never work a day in your life.
Brer Wyant
Store Manager
From a young age, Brer found his passion working in the restaurant industry. Born in Los Angeles, the staff at his local pizzeria allowed him to stand at the back of the kitchen and pretend to throw pizzas with them. He grew up moving across the United States, living in California, Hawaii, Washington, New York and finally settling into Dallas eight years ago. Brer went on to obtain his bachelor’s degree from UCLA, and later his master’s degree from NYU. After graduation, Brer moved to Europe and began working in the art world; however, during this time, he knew he always wanted a career in the restaurant industry. Shortly after moving back to the United States, he left the arts and started taking any job in the restaurant industry he could find, and from there, Brer grew his career.
At Evan’s Meat Market, Brer serves as Store Manager. He does everything from working with Chef Mike Lawson on creating recipes, to contributing to the brand’s overall sales strategy. According to Brer, the Cajun culture and primary focus on customer relationships sets Evan’s Meat Market apart from other butcher shops. Brer loves that Evan’s Meat Market is a creative space where guests engage, try different ingredients, and learn new recipes. While Brer is passionate about delicious food, he’s most fulfilled by engendering a community-based, welcoming experience for the customers. At Evan’s Meat Market, Brer wants people to walk out of the shop excited about their purchase and ready to come back and share their cooking experience. He even coined himself, “the guy who walks around at talks” at the butcher shop, and Brer’s passion for connection and relationships makes him a perfectly fitting piece of the Evan’s Meat Market puzzle.
Susan Lor
General Manager
Susan Lor’s love for food began early in her childhood, standing on tiptoes to help her parents in their kitchen in sunny California. Growing up, she nurtured her culinary skills through hands-on experiences, tending to the family garden growing spices, herbs, fruits, and veggies, and joining her dad on early morning fishing trips. When Susan found her passion for the sweeter side of life, she whisked herself away and dove headfirst into a journey that would forever change her life. In 2012, Susan entered the baking and patisserie program at Le Cordon Blue which allowed her to find her specialty in the art of taking sugar, water, flour, salt, and a pinch of leavener, and turning it into an airy “forget-about-your-waistline” delicacy. She excelled in sugar and chocolate confectionery, treating each creation as a scientific experiment.
After graduation, Susan held positions as a pastry chef at Spoon Bar and Kitchen, Oak in Dallas’ Design District, and the luxury Ritz-Carlton Dallas hotel. Susan made her way to East Dallas, joining Stirr in Deep Ellum and Flora Street Café. Her expertise led her to executive pastry chef roles at Gemma and Sachet, continuing on to lead the dessert lifestyle as corporate pastry chef for Imperial Fizz, TJ’s Seafood Market and Grill, Escondido, Ramble Room, and Birdie’s Eastside.
Throughout her career, Susan has been dedicated to creating unforgettable dining experiences for every guest. She has meticulously developed unique dessert recipes, focusing on flavor combinations, shapes, and textures. Beyond her culinary skills, she has also excelled in restaurant management, overseeing quality control, recipe development, and training staff.
Susan’s commitment to the culinary industry extends beyond her professional roles. She has participated in charitable initiatives like the Piehole Project, a virtual pie fundraiser that supports aspiring culinary and hospitality professionals. Additionally, she is currently working on building a brand called “Dough Makers LLC” with her best friend.
With her passion, talent, and dedication, Susan Lor continues to elevate the culinary landscape, one delectable dessert at a time.
Come In
& Visit Us
Address + Hours
Monday - Sunday: 11am to 6pm
Give us a holler
Gift certificates are available in-store
