On the heels of being named ‘Restaurant of the Year’ by Orange Coast Magazine and earning a coveted spot in the Orange County Register’s list of the ’75 Best Restaurants’, Butcher’s House Brasserie introduces an all-new beverage program. Chef-Owner Jeoffrey Offer builds upon his restaurant’s success with the launch of a cocktail menu focusing on French-inspired fermented cocktails crafted with soju-based spirits and a robust wine program exploring the various growing regions of France.

“Expanding upon our beverage program is the next evolution of Butcher’s House,” comments Offer, a native of Toulouse in the south of France. “We wanted to mirror and enhance the cuisine du terroir experience we present to guests with curated cocktails and an expanded wine list.”

Located in Costa Mesa’s South Coast Collection, Butcher’s House is an award-winning modern brasserie centered around the antique art of butchery. From the kitchen to the bar, craftsmanship is on display as chefs expertly trim and truss premium cuts of meat while bartenders stir and shake soju-based spirits into French-inspired elixirs. With an atmosphere of warm masculinity, the dining room at Butcher’s House allows guests to escape into a rich bottle of Bordeaux, while its sunny courtyard-facing patio presents the perfect locale for a chilled glass of rose. Back inside, the black onyx bar becomes an ideal backdrop for French-inspired cocktails.

Offer has also introduced a new wine program that expertly explores the most illustrious growing regions of France. 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 the fall, guests can look forward to multi-course wine-paired dinners exploring each growing region and its cuisine du terrior.

To celebrate the start of summer and its new wine program, Butcher’s House will be offering bottomless rosé from Provence – all day, every day throughout July. Guests can celebrate summer all month long with unlimited glasses for just $15.

Butcher’s House is located at South Coast Collection in Costa Mesa (3321 Hyland Ave. Ste. D) and will be open Tuesday – Saturday for lunch from 11 a.m. – 3 p.m., for dinner from 5 p.m. – 10 p.m., and brunch on Sunday from 11 a.m. – 3 p.m.

For more information, visit www.butchershouse.com and connect with Butcher’s House on Instagram at @butchershouseoc.

New additions to the Butcher’s House cocktail menu include:

  • The Dirty Butcher
  • Extra-Dry Martini, Sabé Vodka
  • The Butcher’s Margarita
  • Sabé Tequila, fresh lime juice, simple
  • Sud-Ouest Sunset
  • Lillet Rouge, Sabé Vodka, grapefruit
  • Lillet Blanc Spritz
  • Lillet Blanc, champagne
  • Lillet Rouge Spritz
  • Lillet Rouge, champagne

About Chef-Owner Jeoffrey Offer

Born and raised in the South of France, Jeoffrey Offer discovered his culinary inspiration at a young age. Since his teenage years, Offer had a laser-focused vision of creating a life for himself in America. With classically trained French chefs in high demand, Offer saw an opportunity to use his passion for cooking as a means to make his American dream a reality. At 19, he attended culinary school in his hometown, Toulouse, France, where he advanced to the top of his class, completing the curriculum and an apprenticeship in just one year.

During his studies, he began working at Le Cercle d’Oc, under the tutelage of Chef Raymond Serres, who played a formative role in Offer’s culinary journey, fully igniting his passion for cooking. Impressed by his work ethic, Serres invited Offer to join him in opening a new restaurant, Le Patio de St. Jory, as one of just two chefs in the kitchen. With his American dream at the forefront of his mind, Offer saw an opportunity to bolster his resume and accepted a chef- educator position at a new culinary school and restaurant in Burma, Myanmar in 2011. He was responsible for teaching a group of young Monastery students the technical skills of classic French cooking. The following year, Offer returned to France, accepting a corporate sous chef position at Sodexo Co.’s The Sky, a fine-dining restaurant reserved exclusively for Airbus executives. It was here that he developed the technical and operational skills required to run a restaurant. By October 2013, he had five years of experience and a well-rounded resume.

He eagerly obtained a two-month tourist visa and boarded a flight, arriving in Los Angeles with nothing but a backpack and a dream. Within a few days, he began working as a cook at Monsieur Marcel, assisting with catering jobs for Hollywood’s elite. Following months of hurdles involving false promises of permanent positions and travels back to France for renewed visas, Offer’s reputation among the French community garnered the attention of Laurent Vrignaud. The French-born businessman was building a restaurant and tapped Offer to join the opening team. In 2014, he moved to Orange County to open Moulin, where he worked as the Executive Chef for over six years, from opening the brand’s flagship location in Newport Beach to its expansion into a 5th location. Now, with more than a decade of experience in opening and operating restaurants around the world, Offer has carved out his own slice of the American dream with the opening of his first restaurant Butcher’s House.