Gastown’s Celebrated L’Abattoir Set To Table First Brunch Service This Weekend

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The GOODS from L’Abattoir

Vancouver, BC | ‘Tis the season to enjoy lazy, savoury meals to ward off the winter chill, and one of Vancouver’s destinations for fine dining is debuting its own take on low-key weekend brunches.

L’Abattoir is opening its doors to the weekend brunch crowd just as the holiday season kicks into full swing. Beginning Saturday December 6, the French-inspired Gastown establishment will add to the neighbourhood’s bustling breakfast scene with a menu mixing comforting staples with hearty, unique entrees.

Holiday shoppers can take refuge from the frosty temperatures and cozy up to L’Abattoir’s classic, clean flavours. Refuel before wrapping up the holiday gift list with a bevy of simple, savoury dishes including eggs benedict with smoked pork belly and a choice of cheddar sabayon or tomato fondue with basil and burrata cheese; hearty Dungeness crab cakes served with poached eggs and potato rosti; and classic crepes filled with fresh fruits and cheese topped with maple syrup.

Behind the bar, Shaun Layton has designed some new cocktail creations to complement brunch dining. This includes the House Aperol Spritz, which bottles charged white wine with Aperol, seltzer and orange, as well as their daily feature vermouth on the rocks served with a seasonal garnish. Warm up from the inside out with a Bourbon Cinnamon Toast Milk Punch, with cereal-infused cream, bourbon and cocoa bitters.

Or thirsty brunchers can sip on a Bloody Alley, the barkeep’s rendition of the classic Bloody Mary, featuring anchovy-infused vodka, caper berries and mini corn. Non-alcoholic options include daily bottled house made iced teas and the Passionfuit Smash with passionfruit, fresh lime, agave nectar and ginger beer.

L’Abattoir will serve weekend brunch on Saturdays and Sundays from 10:30am to 2:00pm, beginning on Saturday December 6, 2014.

Details

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

Gallery

  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • Private Dining Room
  • Beef | photo credit: Laura Leyshon
  • L'Abattoir | Glasfurd and Walker
  • PDR3
  • Steelhead | photo credit: Laura Leyshon
  • L'Abattoir | Photo: Laura Leyshon
  • L’Abattoir | 217 Carrall St. | Gastown | 604-568-1701 | www.labattoir.ca
  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • PDR2
  • L'Abattoir | Glasfurd and Walker
  • L’Abattoir | 217 Carrall St. | Gastown | 604-568-1701 | www.labattoir.ca
  • L'Abattoir Cocktail - Avocado Gimlet
  • L'Abattoir | Glasfurd and Walker
  • L'Abattoir | Glasfurd and Walker
  • First guests arrive at Shaun and David's bar...
  • Atrium
  • Jake walking toward the atrium

Hours

Open 7 evenings a week, 5:30pm to 10:30pm
Kitchen closes at 10pm | Bar service until midnight
Lunch: Monday to Friday, 11:30am – 2:00pm
Brunch: Saturdays and Sundays, 10:30am to 2:00pm

The Team

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Paul Grunberg | General Manager
Lee Cooper | Chef
Robert Herman | Sommelier/GM
Shaun Layton | Head Barman

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 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.

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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