L’Abattoir

October 5, 2008.

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Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: info@labattoir.ca
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

Open: 7 nights a week, Monday to Thursday from 5:30pm to 10pm
Fridays & Saturdays from 5:30pm to 10:30pm (bar open until 12am)
Happy Hour from 5:30pm to 6:30pm with 1/2 price appetizers and daily wine, beer, cocktail specials
Weekend brunch from 10am to 2pm
Lunch bookings are available weekdays for groups in the private dining room

The Team

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Paul Grunberg | Owner/Operator
Lee Cooper | Owner/Chef
Ricardo Ferreira | GM
Lisa Haley | Wine Director & Assistant General Manager

About

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L’Abattoir is located in the center of Gastown between historic Gaoler’s Mews and Blood Alley. The restaurant was built in the 19th century and is the site of Vancouver’s first jail. Originally buttressed to the city’s main butchery and meat packing district, the name L’Abattoir pays homage to the neighbourhood’s colourful past.

Set in a refurbished brick and beam building that combines classic French tile work with industrial fixtures, natural wood, and glass and steel finishes, the restaurant offers a bar and lounge setting, elevated dining room and plush, sun soaked atrium.

Chef Lee Cooper and Owner / Operator Paul Grunberg are dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. French influenced West Coast fare is paired with Wine Director Lisa Haley’s eclectic wine program and an innovative cocktail list to offer a truly unique dining experience.

L’Abattoir adds to Gastown’s bustling breakfast scene with a menu mixing comforting staples with hearty, unique entrees. Thirsty brunchers can sip on creative cocktails, as well as daily feature vermouth on the rocks. Non-alcoholic options include daily bottled house made iced teas.

Just adjacent to L’Abattoir’s regular dining room is the restaurant’s stunning new private dining facility. The 1,200 sq ft. facility features historical architectural elements complimented by a contemporary design aesthetic. While large enough for 50 people seated or 70 standing, the room retains an intimate ambiance and a noise-reducing barrier blocks out the hustle and bustle of the regular dining room.

Serving seven nights a week. Join us.

Press

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“Fresh market-driven flavours, innovative fare, handsome rooms, winsome cocktails and wine list – who could ask for more?” | Alexandra Gill, The Globe & Mail

“L’Abattoir, I gotta say, nails it. I got very excited over the food.” | Mia Stainsby,
Vancouver Sun

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