“Butcher’s House Brasserie, the award-winning brasserie helmed by Chef-Owner Jeoffrey Offer, celebrated its 1st Anniversary last December. In its first year, Butcher’s House garnered critical acclaim as the ‘2022 Restaurant of the Year’ by Orange Coast Magazine and earned coveted recognition in the Orange County Register’s ‘75 Best Restaurants’ list. The restaurant, now in its second year, has introduced a new menu that artfully juxtaposes the antique craft of butchery with contemporary French dining.”
“Butcher’s House celebrates cuisine du terroir, focusing on wood-fired steaks, dry-aged, and butchered in-house. Classic and contemporary converge on Offer’s new menu as time-honored techniques intersect with his inspirations from the avant-garde dining culture of modern France. The new menu is complemented by a thoughtfully curated wine program offering guests an exploration through the various growing regions of France.”
“If you were to visit France today, you’d find that restaurants shaping the modern dining scene focus on simple, good food served in a warm, inviting atmosphere. That is what we’re creating at Butcher’s House,” adds Offer. “Simply prepared dishes allow the quality and seasonality of ingredients to take center stage. There is beauty in simplicity, and my style of cooking reflects that.”
“New-to-the-menu starters include a woodfire-grilled Rustic Carpaccio with thinly sliced thyme and garlic-marinated filet with Gribiche sauce; and a Burrata with grilled acorn squash topped with basil, olive oil, and saba. Accompaniments like Ratatouille and duck-fat Roasted Potatoes serve as classic complements to Offer’s selection of Butcher’s Choice cuts, while playful options like Butcher’s Fries are topped with pork belly and melted raclette cheese. Dishes like the Merguez Boulette (beef & lamb marinated with traditional spices) and the signature Butcher’s Burger with dry-aged beef, confit onions, and Comté cheese provide a glimpse into France’s contemporary dining scene. Offer’s hometown is celebrated in traditional dishes like the Toulouse Sausage, while his classical French training shines through dishes like Duck Confit, a slow-cooked duck leg marinated in duck fat served with Cassoulet-style beans.”
“To complement his new dinner menu, Offer also launched a new wine program that expertly explores France’s most illustrious growing regions. A curated list features everything from elegant Champagnes and bold grand cru Burgundies to robust blends from the sun-drenched vineyards of the Southern Rhone. In 2023 guests can look forward to a monthly series of multi-course wine-paired dinners exploring each growing region and its unique cuisine du terroir. Offer has tapped special co-hosts and wine experts to guide guests with tasting notes for each region.”
Butcher’s House is located at SoCo in Costa Mesa (3321 Hyland Ave. Ste. D) and is open for dinner nightly from 5 p.m. – 9:30 p.m. and weekend brunch from 11 a.m. – 2:30 p.m. For more information, connect with Butcher’s House on Instagram at @jeoffreyoffer and @butchershouseoc.
Chef Jeoffrey Offer joins us for a 2nd segment with antique clever securely in hand.
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