Behind The Scenes At “L’Abattoir” From Its Construction Dust To Opening Day

4975877753_57926ae4c1_b

It was four years ago today that Lee Cooper, Paul Grunberg, and Nin Rai opened their critically acclaimed Gastown eatery L’Abattoir at 217 Carrall Street (the original Irish Heather location). Take a look below for behind the scenes images taken during construction, training, and on opening day…

  • L'Abattoir Restaurant in Gastown | The first day of demolition
  • Paul Grunberg and Lee Cooper in the original Irish Heather space (before it was L'Abattoir)
  • L'Abattoir Restaurant in Gastown | The mezzanine
  • L'Abattoir Restaurant in Gastown | The mezzanine
  • L'Abattoir Restaurant in Gastown | Looking down at the entrance from the mezzanine
  • L'Abattoir Restaurant in Gastown | The bar area
  • L'Abattoir Restaurant in Gastown | Paul inspects the ancient and sordid works of vandals
  • L'Abattoir Restaurant in Gastown | Looking upstairs from the entrance
  • L'Abattoir Restaurant in Gastown | The 22 seat solarium
  • L'Abattoir Restaurant in Gastown | From the back hall looking toward the bar area
  • Demo day at L'Abattoir Restaurant in Gastown | owners Lee Cooper, Paul Grunberg, and Nin Rai
  • L'Abattoir Restaurant in Gastown | From the solarium looking back toward the entrance
  • Exterior
  • Lee and Paul, pre-shift
  • L'Abattoir
  • L'Abattoir
  • David at L'Abattoir
  • L'Abattoir | Measuring 5 ounce pours...
  • L'Abattoir | Jake schools on the wine list
  • L'Abattoir
  • L'Abattoir
  • Nadia, Kristopher and John during staff meal at L'Abattoir
  • L'Abattoir
  • L'Abattoir
  • L'Abattoir
  • L'Abattoir
  • L'Abattoir
  • The staff at the bar, tasting and debating before opening night
  • L'Abattoir
  • Staff discussing the food...
  • L'Abattoir | Trying to decide on table settings
  • L'Abattoir
  • L'Abattoir
  • Staff discussing the food...
  • L'Abattoir
  • L'Abattoir | Paul and ice...nearly there
  • A fizzy berry dessert at L'Abattoir
  • L'Abattoir
  • David and Shaun tend the first guest of the night...
  • A light moment in the rush...
  • Romano readies to run...
  • Steamed ling cod with celeriac croquettes
  • L'Abattoir
  • Chef Lee Cooper of L'Abattoir plating a halibut dish
  • On the pass...
  • A chanterelle mountain...
  • Halibut with garlic sabayon
  • On the pass during the first service at Gastown's L'Abattoir
  • Opening night at L'Abattoir
  • Dungeness crab custard in chickpea toast
  • The mushroom turnovers with pecorino fondue spiked with black truffle
  • Flank steak with sweetbreads and potato fondants
  • Confit of albacore tuna | Smoked pork fat, egg, crispy bits
  • Mmm, Hillary's chocolate yogurt...
  • Post-shift debrief.

ALL ANTICIPATED OPENINGS

There is 1 comment

Never Heard Of It

The Awesome Chinese BBQ Joint Hidden in an Underground Parking Lot

Some of the best Chinese BBQ in Canada is made at the rightly-named HK BBQ Master under the Superstore in Richmond.

On Taking Criticism Poorly and Dishing Out Gastrointestinal Death Sentences

The latest food and drink headlines reveal the wrong way to order Pad Thai and the scope of the fires burning California wine country.

Can You Correctly Identify This Vancouver Restaurant?

Aside from assuring you that the place in question sells food, there are no hints. Why? Because it’s supposed to be hard! Good luck.

Why Doesn’t Vancouver Have a Fish & Chips Joint That’s This Good Looking?

Everyone has expectations of what a good food and chips shop should be, but what if those expectations were messed with a little?