"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
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.
