The GOODS from L’Abattoir
Vancouver, BC | L’Abattoir is delighted to announce that it has been awarded a prestigious Four Diamond Rating by AAA (formerly known as the American Automobile Association). The new Four Diamond Rating makes L’Abattoir a member of a very elite group, as only 2.6% of the 29,000 restaurants approved by AAA have attained the Four Diamond level. The rating identifies L’Abattoir as one of the few restaurants in North America to offer a “select dining experience” to guests. L’Abattoir is the only Vancouver restaurant to newly receive the distinction to date this year. L’Abattoir’s co-owner and General Manager, Paul Grunberg, says that the restaurant’s success is due to a group effort. “People are the key. It’s essential to find and retain the right staff, people who take pride in what they do and who are willing to work together to realize the L’Abattoir vision of fine dining in a casual atmosphere.”
The Four Diamond Rating by AAA is just the latest accolade received by the Gastown favourite, which has in the past garnered awards and praise from The Wall Street Journal, The Robb Report, Class Magazine, Sharp Magazine, GQ, Wine Enthusiast, Vancouver Magazine Restaurant Awards, Taste Magazine, Georgia Straight, MacLean’s Magazine, and the Vancouver Sun. The rating will be published in AAA’s forthcoming edition of its Western Canada.
Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight
Paul Grunberg | General Manager
Lee Cooper | Chef
Robert Herman | Sommelier/GM
Shaun Layton | Head Barman
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 General Manager 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 Sommelier Robert Herman’s eclectic wine program and Head Barman Shaun Layton’s innovative cocktail list to offer a truly unique dining experience.
“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,