Olivier's Butchery Throws Dogpatch a Bone

Categories: Meat, Opening
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French cuts of meat without TSA hassles
"You know what the funniest thing about Europe is? It's the little differences. I mean, they got the same shit over there that we got here, but it's just ... it's just there it's a little different." -- Vincent Vega, Pulp Fiction

Opening next Thursday night in the Dogpatch is Olivier's Butchery, which we believe to be the first shop in San Francisco to offer a variety of meats in French cuts. That means if you want to cook a chateaubriand, you no longer have to settle for a top sirloin steak, or getting ground beef, when you actually need steak à hacher for tartare. That might seem minor, but details are important in the quest for authenticity. If you're not as cultured as we are, you can procure American cuts there as well.

Olivier Cordier, the man behind the meat, grew up in Burgundy, where his family ran a boucherie, and from where his passion for the craft comes. He'll be running the shop with his wife, Hang Nguyen, and will offer French cuts of grass-fed beef, veal, lamb, pork, and poultry; house-made sausages; and custom-cut orders. All the meat is sourced from farms that practice sustainable methods, and in some cases, Cordier will hand-pick the animals at the farm, just as his father did.

Olivier's Butchery, 1074 Illinois (at 22nd St.), 558-9887

Opening: Thu., June 16; check website for more info
Preview: Sun., June 12, 11 a.m.-4 p.m.

Lou Bustamante tweets at @thevillagedrunk. Follow SFoodie at @sfoodie, and like us on Facebook.

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