The GOODS from L’Abattoir

Vancouver, BC | Gastown’s renowned French-inspired eatery, L’Abattoir, is thrilled to welcome Ricardo Ferreira as the new general manager to lead the restaurant. In Ricardo’s new role, he will ensure the restaurant’s day-to-day operations run without a hitch, and is eager to assist the venerated Gastown eatery build its bank of accomplishments by helping it earn even more national and international awards.

Prior to joining L’Abattoir’s culinary ranks, Ferreira worked for several years as general manager of OPUS Hotel’s La Pentola restaurant. While working in this Yaletown dining gem, Ferreira was responsible for the entire food and beverage program.

The Portuguese expat also spent more than a decade honing his skills at a bevy of highly respected Vancouver and UK restaurants. While abroad, Ferreira worked as maître d’ at Anthony’s, one of England’s most prestigious restaurants. He returned to Canada’s West Coast in 2005.

His impressive Vancouver resumé includes stints as restaurant director at CinCin Ristorante + Bar, as well as years of managerial experience at its sister establishment, Blue Water Cafe + Raw Bar. For three-and-a-half years prior, he worked for Vancouver’s Relais & Châteaux designated Wedgewood Hotel.

Ferreira developed a passion for fine dining and wine early in life – and it’s no wonder, since every meal was a major event for his large, tight-knit family. After much time spent in his childhood kitchen, Ferreira learned that food was an excellent catalyst that sparked communication, forged camaraderie and served as a delectable form of entertainment.

Details

217 Carrall St, Gastown | Vancouver, BC
Telephone: 604-568-1701
Email: [email protected]
Website: www.labattoir.ca
Twitter | Facebook

Gallery

Hours

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/General Manager
Lee Cooper | Owner/Chef
Ricardo Ferreira | GM
William Johnson | Head Barman

About

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 an innovative cocktail list to 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.

Press

“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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