Butcher’s House, a modern brasserie centered around the antique craft of butchery, is set to open on Friday, December 10 at Costa Mesa’s South Coast Collection. Helmed by Chef-Owner Jeoffrey Offer, Butcher’s House debuts with a menu centered around dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. For Offer, Butcher’s House is more than an homage to his culinary roots; it is the fulfillment of his lifelong American dream.
Offer’s culinary inspiration began at home, shadowing his mother in the kitchen as she prepared Sunday dinners and family-style meals. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. While his storied culinary career spans over a decade across three continents, his most recent role was executive chef of Moulin for nearly six years. In 2014, he joined award-winning restaurateur Laurent Vrignaud in the opening of Moulin’s flagship location in Newport Beach to the expansion of the brand’s fifth location. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to the opening of his first restaurant, Butcher’s House.
“In 2013, I came to America with nothing but a backpack and a dream,” comments chef-owner Jeoffrey Offer. “Butcher’s House allows me to take ownership of my American dream and share my passion for cooking with the people who will continue to make that dream a reality. It is and has been a true labor of love.”
Butcher’s House will feature a menu highlighting wood-fired cuts of meat, dry-aged and butchered in-house. During dinner, guests can enjoy premium steaks like a 30-day Dry-Aged Bone-in Ribeye, Filet Mignon, and New York. A selection of house specialties like Toulouse Sausage, Country-Style Pork Paté, and Duck Confit pay homage to Offer’s upbringing in the south of France. His expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée. During lunch, Butcher’s House will serve sandwiches, salads, and dry-aged beef burgers available a la carte or as combos with the option of including a drink and dessert. The beverage program will focus on a curated selection of French wines, artisan beers on draft, and a menu of classic French-inspired fermented cocktails crafted with soju-based spirits.
Much like the menu itself, the restaurant’s open kitchen puts the artistry and craftsmanship of butchery on display as chefs expertly trim and truss premium cuts of meat and sizzling steaks are kissed by the flames of a wood-fired Santa Maria-style grill. Ardamez tables trimmed with polished brass imported from France, leather booths in a shade of deep olive green, and rich burgundy wood beams adorned with vintage tools of the butcher’s craft evoke a sense of warmth and refined masculinity. The restaurant’s rich undertones are balanced through contrasting elements of black and white, including French bistro-style chairs and concentric hexagonal floor tiling outlining a black onyx bar top with white veins. At 1420 square feet, Butcher’s House offers seating for 75, comprised of 30 seats in the dining room, ten seats at the bar, and an additional 35 on its courtyard-facing patio overlooking SoCo’s central fountain.
Butcher’s House is located at South Coast Collection in Costa Mesa (3321 Hyland Ave. Ste. D) and will be open Tuesday – Friday for lunch from 11 a.m. – 3 p.m., for dinner from 5 p.m. – 10 p.m., all day Saturday from 10 a.m. – 10 p.m., and for brunch on Sunday from 10 a.m. – 3 p.m. For more information, visit www.butchershouse.com and connect with Butcher’s House on Instagram at @butchershouseoc.
