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.
Lee Cooper | Co-owner/Chef
Yoann Therer | Chef de Cuisine
Hilary Prince | Pastry Chef
Nick Bertoia | General Manager
Kristi Linneboe | Wine Director
Phil Karatsyupa | Bar Manager
Lainey Cuff | Sales & Events Manager
L’Abattoir is located in the centre 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 a plush, sun-soaked atrium.
Chef Lee Cooper is dedicated to highlighting the finer points of eating and drinking in L’Abattoir’s informed but informal setting. Service is expertly orchestrated; unpretentious yet refined and lead by General Manager Nick Bertoia and Wine Director, Kristie Linneboe. The French-influenced West Coast menu, executed by Chef Therer, is paired with an eclectic wine program and innovative cocktail list to offer a truly unique dining experience.
L’Abattoir adds to Gastown’s bustling weekend brunch scene with a menu that mixes artisanal pastries and comforting staples with hearty, unique entrees. Thirsty diners can sip on creative daytime cocktails, an exclusive selection of ‘grower’ Champagne and sparkling wines, as well as non-alcoholic options such as fresh-pressed juices, French press coffee and virgin cocktails.
Adjacent to the main dining room is the restaurant’s stunning private dining facility. The 1,200-square-foot space features historical architectural elements complemented by a contemporary design aesthetic. While large enough for 50 people seated or 70 standing, the second-floor room retains an intimate ambiance and a noise-reducing barrier blocks out the hustle and bustle of the kitchen below.
In the spring of 2017, the L’Abattoir team launched No. 1 Gaoler’s Mews, an exclusive and interactive restaurant-within-a-restaurant concept available to just eight guests for each edition. The fundraising dinner unfolds as an ultra-indulgent dining experience from start to finish, with personalized invitations mailed in advance, a multi-course menu paired with premium wines, fine crystal glassware and table settings, and keepsake gifts to take home. All proceeds from ticket sales benefit the BC Hospitality Foundation.
Serving seven nights a week and brunch on weekend. 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,