GOODS: Gastown’s “L’Abattoir” Looking Out For An Expediter To Join Its Service Crew
October 11, 2011
L'Abattoir is located at 217 Carrall St in Vancouver's Gastown neighbourhood | 604-568-1701 | www.labattoir.ca
The GOODS from L’Abattoir
Vancouver, BC | Gastown’s L’Abattoir restaurant is looking for a competent food runner to work 3 to 5 shifts a week on a flexible schedule. The restaurant will prove to be a great training ground for those looking to move up in the trade. Minimum restaurant experience unnecessary, but desired. The lucky candidate will really only need to be intelligent with a great attitude, a driven sensibility, and a yen for learning from some of the best in town. Only the brave need apply to paul [at] labattoir [dot ca]. Learn more about the restaurant after the jump… Read more
GOODS: Gastown’s “L’Abattoir” Looking To Add New Chef De Partie To Its Team
September 8, 2011
L'Abattoir is located at 217 Carrall St in Vancouver's Gastown neighbourhood | 604-568-1701 | www.labattoir.ca
The GOODS from L’Abattoir
Vancouver, BC | L’Abattoir is seeking a qualified chef de partie to join the kitchen team. This is an exciting opportunity to be a part of a talented, driven team in a demanding yet rewarding environment. The successful candidate will bring a minimum of 2 years experience as well as a strong work ethic and commitment to the crew. Only the brave need apply to info [at] labattoir [dot ca]… Read more
BOOZER: Shattering Pigeon Holes While Drinking Whisky And Gin At “The Shebeen”
July 23, 2011
by David Greig | Every bartender has a favourite spirit. In the name of entertainment and at the risk of massive generalisation, their choice reflects their personality and drinks style. Gin lovers tend to be refined, classically-inspired types, while bourbon fanatics are more rugged, carnivorous characters. A tequila-imbiber leans towards the more hedonistic way of life, while rum drinkers enjoy sunshine and smiles. The less said about vodka enthusiasts the better.
What of Scotch, though, my favourite spirit, and traditionally the tipple of choice for those of a more, shall we say, wizened character? A romantic at heart, the (slightly patronising) connotations of salt-of-the-earth types sitting around a blazing hearth dispensing nuggets of wisdom appeals to my heightened sense of sentimentality, while the rough and tumble terroir-like variety of regions keep the category as a whole continually fresh and interesting. And on Monday, Jim McEwan, Master Distiller of Islay distillery Bruichladdich (meaning ‘brae by the shore’, or ‘slope by the shore’), one of the most innovative distilleries in the UK, was holding court at The Shebeen to shed more light on some of his fine single malts along with an intriguing new gin produced on the island as well. Here was an opportunity to shatter some pigeon-holes and try a little liquor cross-dressing… Read more
BOOZER: “Bar-ate Kid” Barkeep Contest To Determine Our Ass-Kickingest Drinkslinger
June 24, 2011
by David Greig | On July 4th, a bartending contest will take place at The Keefer Bar in order to determine who rules the roost as the deadliest sensei of Vancouver’s cocktail scene. The Bar-ate Kid Invitational – with support from Havana Club, Beefeater and Jameson – will determine who has the all-round skills to be declared the Mr. or Ms. Miyagi of Mixology.
Themed on the 80’s movie Karate Kid, we foresee a fast and furious fight to the death with head-to-head knockout competitions based on three criteria: speed, style and drink quality. There’ll be no foams, jellies, smoke or mirrors permitted, and the only rapid infusing will be between a can of beer and every loser’s tears.
This is just 16 of the best guns this town has to offer, duking it out for nothing more than pride, bragging rights among peers, and the small matter of a $600 cash prize.
Head to Chinatown at 1pm to see it all go down. Again, that’s 1pm at The Keefer Bar on July 4th.
Strike First. Strike Hard. No Mercy.
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United Kingdom import David Greig is the Cocktail Editor at Scout Magazine. He can usually be found working the wood and well at Gastown’s popular L’Abattoir restaurant when he’s not typing at home or sipping his way around town.
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Gastown’s “L’Abattoir” Seeking Self-Motivated Chef De Partie…
January 18, 2011
L'Abattoir is located at 217 Carrall St in Vancouver's Gastown neighbourhood | 604-568-1701 | www.labattoir.ca
Job Posting from Scout supporter L’Abattoir
Vancouver, BC | L’Abattoir is seeking a motivated Chef de Partie/Line Cook. The successful candidate will be a self motivated, driven individual who committed to ongoing learning and personal growth as a cook. Minimum 2 years experience is required for this position. Please apply in confidence to info [at] labattoir [dot ca]. Details about the restaurant after the jump… Read more
Gastown’s “L’Abattoir” To Plate Prix Fixe This New Year’s Eve…
December 17, 2010
L'Abattoir is located at 217 Carrall St in Vancouver's Gastown neighbourhood | 604-568-1701 | www.labattoir.ca
News from Scout supporter L’Abattoir
Vancouver, BC | Diners looking to satiate themselves in gourmet style this New Year’s Eve need not look further than Gastown’s hottest new restaurant, L’Abattoir. Chef Lee Cooper and his team will be ringing in 2011 with a five-course menu priced at $75 per person, while Shaun Layton and wine aficionado Jake Skakun will be pouring custom cocktails and boutique wines throughout the evening. Whether guests are looking for an elegant evening of food, friends and great music, or some pre-party sustenance that will keep them dancing late into the night, L’Abattoir will certainly satisfy. Full menu and details below. Read more
Scout Jobs: A Winter Of Warmth Hosting The Door At L’Abattoir
December 8, 2010
L'Abattoir is located at 217 Carrall St in Vancouver's Gastown neighbourhood | 604-568-1701 | www.labattoir.ca
Job Posting from Scout supporter L’Abattoir
Vancouver, BC | Gastown’s L’Abattoir restaurant is seeking a part-time host/hostess for 1-3 shifts a week, daytime and evenings. Experience required. Email resume to info@labattoir.ca or hand deliver Tues-Saturday between 4pm and 5pm. Learn more about the restaurant after the jump…(THIS POSITION HAS BEEN FILLED) Read more
Gastown’s Popular “L’Abattoir” Taking Its First Reservations…
December 3, 2010
L'Abattoir is located at 217 Carrall St in Vancouver's Gastown neighbourhood | 604-568-1701 | www.labattoir.ca
News from Scout supporter L’Abattoir
Vancouver, BC | Gastown hotspot L’Abattoir will begin taking dinner reservations just in time for the busy holiday season. Fans of Chef Lee Cooper’s innovative West Coast fare will now be able to secure tables via labattoir.ca, or by phoning the restaurant directly at (604) 568-1701.
“We strive to offer our guests an exceptional experience every time they dine with us,” says owner Paul Grunberg. “By implementing a reservations system just in time for one of the busiest calendar months of the year, we’ll be able to ensure guests are afforded every opportunity and convenience to join us, both over the holidays and in the months to come.” Read more
“Glasfurd & Walker Design” Has Joined The Scout Community
November 23, 2010
Our talented friends at Glasfurd & Walker Design are now proud member supporters of Scout. We will be publishing their news on our front page and hosting a page for them in our list of recommended local resources to check out. We’d like to take this opportunity to thank them for their support of our little website. Click ahead to read on or jump directly to their Scout page here… Read more
Barman Shaun Layton To Barrel Age Two Classic Cocktails…
November 9, 2010
by Andrew Morrison | What’s the longest you’ve ever waited for a drink in a bar? Ten minutes? Twenty? Yesterday afternoon I learned that Shaun Layton, the 2010 Van Mag Bartender of the Year and Lord of the Wood at Gastown’s L’Abattoir, was about to start making a drink that could take as short as six weeks and as long as four months to adequately construct. In a first for Vancouver, a barman will age a cocktail in a whiskey barrel. It’s been done elsewhere (Montgomery Place in London, as Layton points out, and at Clive’s in Victoria, as reader MR reveals in the comments), and the results have proven especially interesting for drink wonks. For my part, I find the idea of a couple bottles of sweetened gin mutating unpredictably with hardly inert bitters for months on end inside a 3 gallon whiskey barrel to be straight up fascinating. As a fan of both drinks in sum (and of all their delightful parts), I can’t help but be freaky curious as to what they will taste like. Layton will be checking as time goes by, waiting for the perfect time to stop the woody infusion and load the mix into a few carefully considered bottles. Cooler still, he’s secured two barrels from Tuthilltown distillery in New York’s Hudson Valley: a bourbon cask and one that, until recently, contained a Yankee single malt.
And so, to soak in the bourbon barrel will go a Negroni, the ultimate aperitif of gin, vermouth and campari, whilst the single malt staves will impart mystery unto a Martinez, that maraschino-licked classic of gin, sweet vermouth and bitters (the original Martini, if the lore is to be believed). The experiment begins Wednesday, and we’ve invited Mr. Layton to keep us abreast of how things develop as the drink evolves.
PS. I’ve already called shotgun on the second sip.
