Butcher’s House, a modern brasserie centered around the antique craft of butchery, is opening in Costa Mesa, located at 3321 Hyland Ave. Ste. D.
The new 1,420 square-foot restaurant comes from chef/ owner Jeoffrey Offer. It is expected to open on Dec. 10 and will feature dry-aged meats and rustic brasserie-style dishes representative of his hometown Toulouse in the south of France. The restaurant will be open Tuesday through Friday for lunch from 11 am through 3 pm and for dinner from 5 pm through 10 pm, and all day Saturday from 10 am through 10 pm, and for brunch on Sunday from 10 am through 3 pm. A total of 75 customers will fit in this restaurant, with 35 seats in the courtyard.
Butcher’s House will serve as a homage to Offer’s culinary roots. The restaurant will feature 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. Their house specialties include Toulouse Sausage, Country-Style Pork Paté, and Duck Confit. 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. For desserts, Offer’s expertise in pastry arts is displayed through rustic-yet-refined desserts, including a Chocolate Mousse and Crème Brûlée.
Offer started cooking at home by shadowing his mother in the kitchen. His father, a local butcher, taught him the precision and attention to detail involved in preparing different cuts of meat. The chef’s culinary career would span over a decade across three continents, but his most recent role was as 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. As a classically trained French chef, Offer brings more than 12 years of experience in cooking, kitchen logistics, and operations management to his first restaurant.
“In 2013, I came to America with nothing but a backpack and a dream,” Offer said in a press release. “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.”
