You Need to Try the Next Level Takeaway Dinners from Gastown’s L’Abattoir

You Need To Try This is a running archive of all the awesome drinks and delicious dishes we’ve come across over the course of our professional and private lives.

If this pandemic has taught me anything it’s that takeout doesn’t have to be lukewarm ugliness devoured in the shadows. It can be warmed without ruin, beautifully plated and paired with proper drinks.

This feast from Gastown’s L’Abattoir restaurant was one of the best takeout meals I’ve ever had the pleasure of forking through. Included in the 2-person package was a dish of fresh Spring pea agnolotti lit with a lemony emulsion and scattered with side stripe shrimp; a green garlicky ballotine of Chicken Kiev centred with foie gras; sides of pomme purée, kale and BBQ asparagus salad; the restaurant’s signature bacon brioche; and a dessert of Rhubarb Charlotte finished with a bruléed honey top and a quenelle of whipped cheesecake. Not a crumb was left of any of it.

The menu changes every week, meaning that the dishes I’ve described above have now come and gone. Don’t fret, however, as just about everything L’Abattoir makes is on the exceptional side of excellent. This week’s menu looks just as good with its main event of 30 day dry-aged New York steak grilled over charcoal.


There are 0 comments

You Need to Try This Shaved Fennel and Apple Salad at Farmer’s Apprentice

This picnic-worthy sharable sees fennel, radish, cabbage, and ambrosia apple all dressed in a gentle pumpkin seed vinaigrette.

You Need to Try These Delicious Chocolate Cookies on Commercial Drive

We're usually down for their little cream-filled doughnut rounds but these cookies are just the right thing on a cloudy day.

You Need to Try One of These ‘Pivot’ Double Cheeseburgers From Como Taperia

These beautiful things come loaded with melted American cheese, housemade pickles and a quindilla-spiced Big Mac sauce.

You Need to Try This Schnitzel Sandwich on a Beer Mustard Wiped Pretzel Bun

Ordering a simple dish in a high end restaurant might feel basic, but it's always fun to see how talented chefs tackle the ordinary.