OPPORTUNITY KNOCKS: “L’Abattoir” In Gastown On The Lookout For An Expediter

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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 busser/expediter 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. Apply to paul [at] labattoir.ca. Learn more after the jump… Read more

OPPORTUNITY KNOCKS: “L’Abattoir” In Gastown On The Hunt For New Sommelier

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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 looking for a Sommelier/Manager with a minimum of 5 years working in a high end dining environment. The successful candidate will possess leadership skills, cost control awareness, a passion for food and beverage, and exceptional wine knowledge. Sommelier certification is not required, though it is preferred. Apply in confidence to paul@labattoir.ca or in person Tuesday through Saturday between 4pm and 5pm. Learn more about the restaurant after the jump… Read more

SEEN IN VANCOUVER #326: Cool Christmas Installations Landing Off Maple Tree Square

December 3, 2011 

I was having a drink at the bar in L’Abattoir in Gastown last night and noticed a huge chandelier of wrapped presents cascading down from the ceiling in the shape of an inverted Christmas tree. The owner, Paul Grunberg, told me it was the work of Chad Falkenberg and Kelly Reynolds, two local designers who donated their time to Yule up a few businesses around Maple Tree Square. See also their white-lit arch of plum trees at the entrance to Roden Gray, the Christmas wreath of shiny Sapporo beer cans at Sea Monstr Sushi, and the cellophane-wrapped bikes at Strada Cycles. Take a look:

[flickrset id="72157628267523973" thumbnail="square" photos="" overlay="true" size="large"]

EVERYTHING SEEN IN VANCOUVER

GOODS: Gastown’s “L’Abattoir” Looking For Some Help In The Office And At The Door

November 3, 2011 

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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 part-time administrative assistant-hostess/host to work 3 to 5 shifts a week on a flexible schedule. The successful applicant will have Open Table, MS Word and Office proficiency, and be organised with good phone etiquette and communication skills. Restaurant experience a must. Apply in confidence to paul [at] labattoir [dot ca]. Learn more about the restaurant after the jump…(THIS POSITION HAS BEEN FILLED) Read more

GOODS: Gastown’s “L’Abattoir” Hunting For A New Foodrunner To Join Its Service Team

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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 2 to 4 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 local 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 info [at] labattoir [dot ca]. Learn more about the restaurant after the jump… Read more

GOODS: Gastown’s “L’Abattoir” To Launch Sunday Night Service Beginning April 10th

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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, the Gastown hotspot recently voted Best New Restaurant in the annual Golden Plates issue of The Georgia Straight, will be open seven days a week beginning April 10th. Just in time for longer days and warm summer nights, the addition of an extra night of service stems from an overwhelming number of requests from patrons who want the option of dining at L’Abattoir every night of the week.

Led by General Manager Paul Grunberg and Chef Lee Cooper, L’Abattoir serves French influenced West Coast fare paired with innovative imbibing programs from Sommelier Jake Skakun and Head Barman Shaun Layton. The restaurant offers a variety of settings including 13 stools in the front of house bar and lounge, 46 seats in the elevated dining room and 22 seats in the romantic atrium off of Goalers’s Mews. Read more

Gastown’s “L’Abattoir” Seeking Self-Motivated Chef De Partie…

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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 

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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 

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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…

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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

enRoute Names “Bao Bei” The #2 Best New Restaurant In Canada

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by Andrew Morrison | As one of several enRoute magazine’s regional advisors for their annual Top 10 Best New Restaurants in Canada issue, I was not a little stoked this morning to find that one of my favourites for 2010 had cracked the top three (they don’t tell us in advance). Our sincerest congratulations to Tannis Ling and her staff at Chinatown’s Bao Bei. Just making it onto this list is an honour, and being named #2 is huge. Comment on whether or not there were other Vancouver restaurants that should have been recognised and find out which other joints made the grade after the jump… Read more

Saying Goodbye To The Kitchen Pass At Gastown’s “L’Abattoir”

September 26, 2010 

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by Andrew Morrison | Tonight’s my last shift working the pass at Gastown’s L’Abattoir. A big thank you to all the staff for tolerating my presence in their midst, and to owners Nin Ari, Paul Grunberg, and Lee Cooper for allowing me the opportunity to play witness to the opening of their superlative restaurant. I’ll miss my brothers in arms, Dylan and Joe (and all the bacon brioche that we sneak at the end of the night), and the excitement that comes when the room is packed and the pass is full of dupes. I might even miss polishing 1000 pieces of cutlery a night (probably not). For certain, pulling 150+ covers in a 70 seat room made for a fun, hectic ride. I’d never before worked with so solid a crew, both front and back. From orientation and training to opening night and every shift since, it was a pleasure and a privilege that I won’t soon forget. Thank you.

Some of the insights gleaned during my stint will be in Vancouver magazine’s November issue (in a wide-ranging story on the exploding dining scenes of Gastown and the DTES), but you’ll be able to read more about my L’Abattoir days in a story on the current state of restaurant service in our city that is coming out in the March 2011 issue (I think) of the same magazine. I’ll be working at West next (shadowing the legendary Brian Hopkins), and maybe on the floor at one other restaurant (not sure which just yet). But that’s all beside the point. I clock in for my final shift in two hours. Come in, say hello, and try the beet soup with meatballs, dill, and horseradish creme fraiche. It’ll blow your freakin’ head off.

Here are just a few of the tasty memories I’ll be taking with me… Read more

Ah, So This Is What It Feels Like To Be Scared Of Alexandra Gill

September 7, 2010 

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I was on the Urban Rush television show again today and hosts Michael Eckford and Fiona Forbes were ribbing me about working two nights a week as an expediter at Gastown’s L’Abattoir (if you didn’t already know, I’m there researching for a Vancouver magazine story on restaurant service that is due this Spring – please be sure to say ‘hi’ if you come in). Anyway, I didn’t take offense. They were just kidding around.

Still, having invested a bucket of my own sweat in the place since opening night nearly two months ago, I’ve grown quite proud of the restaurant, especially the people who work there. So when I heard that both my colleagues at the Globe & Mail and the Vancouver Sun had come in for reviews while I was off traveling, indulging in my real job (the same as theirs), I couldn’t help but feel nervous. What if it’s bad? What if it’s fucking terrible? Oh my God, I thought. We’re going to get anally raped and crucified.

Since many of you aren’t restaurant wonks (please don’t change), let me tell you about Alexandra Gill, Vancouver’s food critic for the Globe & Mail. Of the five or six paid restaurant reviewers in town, she is by far the most feared. I’d put the number of people in the local trade who like her column at about 17 out of 40,000, and I’d wager that 10 of those are either drug addicts, liars or probably both. But they all read her.

She might pen a dud every few months (most weekly critics do), but damn it if there isn’t always an entertaining flick of the knife, a slash that leaves a mark. When she really sinks her teeth into a restaurant’s jugular, it’s the ultimate schadenfreude sundae. Even when I love the restaurant that is being torched, it’s as mesmerising as watching a cheetah take down a Thompson gazelle in slow motion. First comes the run and then the turn. Once you see the claw hitting the ankle and restaurant’s center of gravity falter, it’s all blood and dust from there. I imagine she’s exhausted after writing her best. Panting. Too spent to eat. And at the end of every read I don’t know whether to burn the paper or keep it in order to study how she does it.

While she doesn’t have the power to break a restaurant, she sure can make the people who work in them angry. She’s even made me angry at times, but only when I think she’s gone too far. For a few years – when I had a hotter head – I wasn’t all that kind to her. Why? Because – gasp – she spoke her mind, kept her own counsel and could give a damn about what anyone thought of her. I’ve written wholly reactionary words about her over the last five years, none of them nice. To be honest, I’m quite sure that some of them were downright awful.

So when Paul Grunberg, L’Abattoir’s owner, told me that she was writing the review, my sphincter involuntarily tightened. I felt the fear, the very same that most chefs and restaurateurs might feel whenever she calls to “follow up with a few questions”, only it was amplified, like ten-fold. I very quickly convinced myself that, despite the obvious merits of the restaurant (which she would ignore), she was going to take every backhanded thing I’d ever written about her and use this golden, once-in-a-lifetime opportunity to slam it all back in my dumb, smug face. Yes, and with a big fuck you and a steaming turd on top. I was a liability to the restaurant, a walking time bomb. And she was holding the detonator. How could I have ever been so plum stupid to have set the hard-working people of L’Abattoir up for this? What a total asshole.

But she’s the pro and I’m the child, given to wild delusions fed by my sometimes Herculean sense of self-importance. Of course she loved it. She wrote almost the exact same review I would have done if I wasn’t polishing the restaurant’s glassware and trying not to get in anyone’s way. She probably had no idea I was working there. She could probably give a fuck, really.

Phew.

Mia Stainsby’s review comes out late tonight in Sun. Naturally, I’m convinced that it will be hand delivered by the Four Horsemen of the Apocalypse, that it will be terrible, and that it’s somehow all my fault.

Help Wanted: “L’Abattoir” Seeks Experienced Chef De Partie

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Scout supporter L’Abattoir Restaurant in Gastown is seeking a reliable, motivated chef de partie immediately. Please reply by email in confidence to info@labattoir.ca with a resume detailing no less than 2-3 years experience. We look forward to hearing from you.

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