Slaughterhouse Rules
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JULY 19TH, 2010Slaughterhouse RulesNose-to-tail eating may have trickled over from St. John in London, but L'Abattoir goes whole hog on its name, too.
But no butcher's whites here: staff wear dapper plaids, vests, ties and brogues with dark jeans, and the kitchen serves up fare from both field and stream. Our meal in the light-filled atrium was a delight from start (sardine tuiles in the bread basket) to finish (lemon ricotta doughnut holes), with sous-vide Indian-spiced lamb in between. Now we just need to go back for a Bloody Mary at the gorgeous, open-air bar. Chop, chop! L'Abattoir, 217 Carrall St., Vancouver, 604-568-1701, www.labattoir.ca
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