The GOODS from L’Abattoir
Vancouver, BC | L’Abattoir proprietor Paul Grunberg, along with co-owners Chef Lee Cooper and Nin Rai, is pleased to announce that Assistant General Manager and Wine Director Lisa Haley has been promoted to the role of Restaurant Director at the popular Gastown establishment.
Singled out as Sommelier of the Year at the 2017 Vancouver Magazine Restaurant Awards, Haley is known for her keen eye and palate for curating a wide-ranging list of notable Old World wines that spotlights obscure varietals and lesser-known regions while maintaining a special focus on the best boutique wines from B.C. She plays a key role in mentoring up-and-coming professionals and budding sommeliers both in the restaurant and the industry at large and has been working in recent months to develop the wine program for No. 1 Gaoler’s Mews, an exclusive once-a-month dining experience from the L’Abattoir team.
In 2013, Haley relocated west from Montreal to take on the role of General Manager at Burdock & Co. She later moved on to open Boulevard Kitchen & Oyster Bar as Wine Director and Assistant GM, where her wine list earned the restaurant a Gold Medal for ‘Best New Entry’ at the 2015 Vancouver International Wine Festival, before joining the team at L’Abattoir later that same year.
At L’Abattoir, she now takes over the front-of-house reins from industry veteran Ricardo Ferreira, who stepped into the role of General Manager at the Gastown restaurant in 2015 following management stints at OPUS Hotel’s La Pentola, CinCin Ristorante + Bar and Blue Water Cafe + Raw Bar.
Haley and Ferreira were instrumental in L’Abattoir being honoured as Best Gastown/Railtown Restaurant at the 2017 Vancouver Magazine Restaurant Awards ceremony in April as well as being ranked as the third-best restaurant in B.C. and 24th nationally on the 2017 list of Canada’s 100 Best Restaurants.
“Ricardo and Lisa have built a first-rate front-of-house team and together have worked to set the standard for the type of uncompromising service and understated elegance for which L’Abattoir has become known,” says Grunberg. “We wish Ricardo all the best in his future endeavours in the industry and know that the restaurant is in good hands with Lisa stepping into her new role.”
Open 7 evenings a week.
Sunday – Thursday 5:30pm to 10:00pm
Fridays & Saturdays 5:30pm to 10:30pm, Bar service until midnight.
Happy Hour: 5:30pm to 6:30pm, half-priced appetizers and drink specials.
Brunch: Saturdays and Sundays 10:00am to 2:00pm
Lunch bookings are available for weekdays for groups in our private dining room.
Paul Grunberg | Owner/Operator
Lee Cooper | Owner/Chef
Jack Chen | Chef de Cuisine
Lisa Haley | Restaurant Director
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 Katie Ingram’s innovative cocktail list 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.
“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,