Leighann Smith and Daniel Jackson’s was, until recently, a butcher shop first and a meat-centered restaurant second. Then as the months ticked on and the accolades rolled in, the dining aspect began to be a centerpiece. So the pair embraced the shift, shuttering the venue for a bit and reopening recently with the addition of dinner service and, with it, reservations. The steaks and other carnivorous endeavors are still a star. Already, the candles are, too. Because each meal at dinner now starts with a beef tallow candle served with toast points. Yes, you dip and crunch as the tallow melts.