Open 5 evenings a week:
Tuesday – Thursday, 5:00pm to 10:00pm | Fridays & Saturdays, 5:00pm to 10:30pm
Bar service until midnight.
5:00pm to 6:00pm | Half-priced appetizers and cocktail features.
Group dining and events can be booked in the Private Dining Room seven days a week.
Lee Cooper | Co-owner/Chef
Chad Clark | Director of Operations
Nick Bertoia | General Manager
Andrew Forsyth | Head Sommelier
Dave Bulters | Bar Manager
Oliver Bernardino | Pastry Chef
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 and his team are dedicated to highlighting the finer points of dining in L’Abattoir’s informed but informal setting. Service is expertly orchestrated; unpretentious yet refined. The French-influenced West Coast menu offers both an a la carte dinner menu as well as the prix-fixe Gaoler’s Menu, a multi-course elevated dining experience with optional wine pairings. Partial proceeds from all Gaoler’s Menu’s sold benefit the BC Hospitality Foundation.
Adjacent to the main dining room is the restaurant’s stunning private dining facility. The event 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.
“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,