Acclaimed ‘No. 1 Gaoler’s Mews’ Announces New Dates

The GOODS from L’Abattoir

Vancouver, BC | After taking its bow as Vancouver’s most exclusive dining experience with a sold-out string of events beginning in May 2017, the world-class ‘restaurant-within-a-restaurant’ concept known as No. 1 Gaoler’s Mews has announced a new series of monthly dinners for the first half of 2018.

With dates for the new year scheduled on January 19, February 23, March 23, April 27 and May 25, No. 1 Gaoler’s Mews will offer eight culinary aficionados each month a unique opportunity to take part in a 10-course interactive dining experience as acclaimed chef Lee Cooper presents his signature brand of French-via-West-Coast cuisine before their very eyes.

The brainchild of Cooper and renowned restaurateur Paul Grunberg — part of the team behind award-winning Gastown hotspot L’Abattoir — No. 1 Gaoler’s Mews is situated in the historic cobblestone courtyard within the brick-and-beam environs of L’Abattoir. Each evening unfolds as an ultra-indulgent experience from start to finish, with premium wine pairings selected by L’Abattoir Restaurant Director and Vancouver Magazine’s 2017 Sommelier of the Year Lisa Haley and elegant flourishes such as a personalized welcome package mailed in advance, fine crystal glassware and table settings, custom décor, and keepsake gifts for each guest to take home.


No. 1 Gaoler’s Mews hosts its first dinner of 2018 on Friday, January 19, with subsequent dates set for February 23, March 23, April 27 and May 25. Tickets to each edition of No. 1 Gaoler’s Mews are $275 per person, which includes a 10-course menu with wine pairings, keepsake gifts, taxes and gratuity. Tickets will be released on the first of the month prior to each event at beginning December 1, 2017 for the January 19, 2018 edition.

A special New Year’s Eve edition of No. 1 Gaoler’s Mews will take place on Sunday, December 31. Further dates on the 2018 schedule for No. 1 Gaoler’s Mews will be announced in the spring.

Those interested in keeping up to date on the latest news are invited to register for the No. 1 Gaoler’s Mews digital newsletter at and follow @gaolersmews on Instagram.

ABOUT NO. 1 GAOLER’S MEWS | Tucked away in a 19th-century brick-and-beam heritage building behind Vancouver’s famed L’Abattoir restaurant, you’ll find the intimate and innovative No. 1 Gaoler’s Mews, an exclusive and interactive dining experience offered to just eight guests one evening each month. The brainchild of L’Abattoir co-owners, celebrated chef Lee Cooper and renowned restaurateur Paul Grunberg, No. 1 Gaoler’s Mews offers an unparalleled dining experience from beginning to end — from an elegant welcome package mailed in advance, fine crystal glassware and table settings to custom décor and keepsake gifts — all matched with Chef Cooper’s elevated French-via-West Coast cuisine prepared before the eyes of his guests.


217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Twitter | Facebook


  • 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
  • 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 |
  • 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


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.

The Team


Paul Grunberg | Owner/Operator
Lee Cooper | Owner/Chef
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. Service is expertly orchestrated to be unpretentious yet refined by Restaurant Director Lisa Haley while the French influenced West Coast fare is paired with an eclectic wine program and innovative cocktail list to offer a truly unique dining experience.

L’Abattoir adds to Gastown’s bustling weekend brunch scene with a menu mixing comforting staples with hearty, unique entrees. Thirsty diners can sip on creative daytime cocktails, an exclusive selection of ‘grower’ Champagne and sparkling wines, as well as non-alcoholic options such as fresh-pressed juices and tasty virgin cocktails.

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,
Vancouver Sun

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