The GOODS from L’Abattoir
Vancouver, BC | Gastown’s L’Abattoir restaurant is looking for an experienced, professional server with a great personality to work full-time. The successful candidate will have a minimum of five years of experience in the trade. Strong food and wine knowledge is also a must. Apply in confidence to ricardo [at] labattoir .
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/General Manager
Lee Cooper | Owner/Chef
Ricardo Ferreira | GM
William Johnson | Head Barman
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.
“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,