That would be Vancouver’s brand new restaurant: L’Abattoir.
In a mere hour, the stunning space, characterized by natural wood, exposed brick, and French tiling, stole my heart and aroused daydreams of romantic evenings spent dining cozily in the plush, high-ceilinged atrium (left).
Gastown’s new ‘it’ spot, whose name is French for ‘slaughterhouse’, is led by a stacked team of Vancouver restaurant industry heavy hitters. At 217 Carrall Street, in the heart of the historic district, it’s location could be seen as prophetic for an eatery boasting all the ingredients for high-profile success.
Masters at Their Crafts:
Chef Lee Cooper: a finalist in the Canadian National Bocuse D’Or Competition who has worked in several Michelin starred restaurants.
Sommelier Jake Skakun: a graduate of UC Davis’ winemaking program who also studied in leading culinary cities: Paris, San Francisco, and Berlin.
A few of the ‘clean, fresh, and seasonal flavours’ to anticipate: Dungeness crab custard, zucchini and homemade mozzarella cheese, and roasted flank steak with sweetbreads served alongside potato fondants, charred onion and fried peppers.
And vegetarians? Don’t fear. The only slaughtering to be done by l’Abattoir is of its competition. You should follow their success on Twitter.