Olivier's Butchery

On the Grid : Olivier's Butchery

"Burgundy native Olivier Cordier grew up in a cattle ranching family, and it shows. Animal well-being, care for the environment, and a dedication to his customers are at the heart of his shop's philosophy. Stop by for traditional French cuts like paleron and macreuse—or if you're feeling flush, splurge on the outrageously delicious and decadent 250-day dry aged côte de boeuf." - Hearsay Supper Club

Intimate Supper Club Deluxe Queer Hopes to Become an Essential Space for San Francisco’s Queer Diners | Eater SF

"I note that Deluxe Queer sources birds from Olivier’s Butchery for their duck a l’orange, indicating a reliance on a local butcher for key proteins in their multi-course menus." - Paolo Bicchieri

"Olivier's Butchery, Dogpatch Potrero Hill by Hearsay Supper Club. Burgundy native Olivier Cordier grew up in a cattle ranching family, and it shows. Animal well-being, care for the environment, and a dedication to his customers are at the heart of his shop's philosophy. Stop by for traditional French cuts like paleron and macreuse—or if you're feeling flush, splurge on the outrageously delicious and decadent 250-day dry aged côte de boeuf."

The Best Butcher Shops in San Francisco | Eater SF

"Olivier Cordier is the French boucher and meat artist of the Dogpatch. Originally from Burgundy, he elegantly cuts the most beautiful steaks and rounds, trusses up a pork roast with prunes and apricots, and tidily trims those lamb riblets." - Becky Duffett

Stock Up on Essentials While Supporting SF Food Businesses During Coronavirus | Eater SF

"In the Dogpatch they’re making fresh sausage, marinating steaks, and keeping the case stocked for shelter‑in‑place." - Becky Duffett