Wallace Beef and Brew: A Butcher Shop and Restaurant in One

What Wallace Beef and Brew offers

Wallace Beef and Brew is a butcher shop and restaurant combined in one space, located in South Carolina. You can buy raw meat cuts from the butcher counter—steaks, ground beef, ribs, and other selections—or sit down in the dining area and order prepared dishes. The restaurant side serves beef-focused entrees, sandwiches, and sides, while the retail butcher counter lets you take home meat to cook yourself.

The dual setup means you're buying from people who know their product. The butchers cut and prepare the meat on-site, and the kitchen uses the same inventory. This direct connection between the counter and the kitchen is what sets the place apart from a standard restaurant or a standard butcher shop.

Key Takeaways

• Wallace Beef and Brew operates both a retail butcher counter and a full-service restaurant in the same location.
• You can purchase raw meat cuts at the butcher counter to cook at home, or order prepared beef dishes in the dining room.
• The meat is cut and prepared on-site, so the quality and selection reflect what the butchers have available that day.
• The restaurant menu centers on beef but typically includes other proteins, sides, and beverages to pair with your meal.

The butcher counter and retail cuts

At the butcher counter, you order by the cut and weight. Ribeyes, New York strips, filet mignon, ground beef, brisket, short ribs, and chuck roast are standard offerings, though the exact selection changes based on what the butchers have broken down that day. You can ask the butcher for recommendations on cooking method—a thick-cut steak for grilling, ground beef for burgers, a roast for slow cooking—and they can cut to your preferred thickness or weight.

Pricing is typically higher than a supermarket but reflects the quality of the meat and the labor of custom cutting. If you have a specific cut in mind that isn't on display, ask; butchers can often cut it to order if they have the whole or sub-primal available.

Dining in the restaurant

The restaurant side serves lunch and dinner, with hours that vary by location and season. Entrees are beef-forward—steaks, burgers, sandwiches, and sometimes beef-based specials—and come with sides like fries, vegetables, or salads. The beverage program typically includes beer, which ties into the "Brew" part of the name, though the exact selection depends on the specific location.

The atmosphere is usually casual and straightforward, designed around the butcher-shop aesthetic rather than fine dining. Seating is limited in most locations, so it's worth calling ahead during busy times to confirm they have space.

Hours, location, and what to expect

Wallace Beef and Brew operates in South Carolina, but the exact address, hours, and phone number depend on which location you're visiting. Some butcher shops and restaurants operate a single location; others have expanded to multiple towns. Before you go, confirm the hours online or by phone, because butcher shops sometimes close earlier than full-service restaurants, and holiday hours can shift.

Parking is usually available on-site or nearby. The butcher counter typically operates during the same hours as the restaurant, though some locations may have slightly different retail hours. If you're coming specifically to buy meat to take home, calling ahead ensures the cut you want is available.

Pricing and payment

Butcher-counter prices are charged by the pound, so a ribeye or strip steak will cost more per pound than ground beef or a tougher cut meant for braising. The restaurant side prices entrees in a range typical for casual dining with quality meat—higher than a chain restaurant, lower than a steakhouse. Most locations accept cash and card, though it's worth confirming payment methods when you call.

If you're buying meat to cook at home, you can ask the butcher to trim fat to your preference, wrap it for freezing, or cut it into specific portions. These customizations don't usually add a charge but are worth asking about.

Why a combined butcher and restaurant works

The butcher-restaurant model lets the business use every part of the animal efficiently. Trim and less-popular cuts can go into ground beef or prepared dishes, while premium cuts go to the retail counter or the restaurant kitchen. It also means the restaurant kitchen has direct access to fresh meat cut that morning, and customers can see exactly where their food comes from.

For you as a customer, it means you can taste how the butcher's meat cooks before you buy a large quantity to take home. If you like the ribeye served in the restaurant, you know what to order at the counter.

Frequently Asked Questions

Can I order a custom cut at the butcher counter?

Yes. If you want a specific thickness, weight, or cut that isn't on display, ask the butcher. They can often cut it to order if they have the whole or sub-primal available. Call ahead if you need something large or unusual, so they can set it aside.

Do I need to make a reservation to eat at the restaurant?

It depends on the location and how busy they are. Seating is usually limited, so calling ahead during lunch or dinner rush is a good idea. Walk-ins are often welcome during slower hours.

What if I want to buy meat but don't want to eat at the restaurant?

You can go straight to the butcher counter without sitting down to eat. The retail counter and restaurant are in the same space but operate independently, so you can buy meat and leave whenever you're ready.

Are there options for people who don't eat beef?

The focus is beef, but most locations offer chicken, pork, or other proteins at the butcher counter and on the restaurant menu. Call ahead to confirm what's available beyond beef.

Can I freeze meat I buy at the counter?

Yes. Ask the butcher to wrap it for freezing, which usually means butcher paper and a label with the cut and date. Properly wrapped meat will keep in the freezer for several months.