Located in historic Gastown between Gaoler's Mews and Blood Alley, built in the 19th century on the site of Vancouver's first jail and 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 combining classic French tile work with industrial fixtures and natural wood, the restaurant offers a bar and lounge, elevated dining room and a plush, light soaked atrium as well as private dining rooms. Chef/Owner Lee Cooper is dedicated to highlighting the finer points of eating & drinking in L'Abattoir's informed but informal setting. Service is expertly orchestrated to be unpretentious yet refined. The French-influenced West Coast fare is paired with the eclectic wine program and the bar team's innovative cocktail list to offer a truly unique dining experience.
Pierre Paillard NV Pinot Noir + Brut Bouzy Grand Cru Champagne, France
The Paillards have been crafting bubbles for more than 200 years in the Grand Cru village of Bouzy. Textured and rich, with tangy citrus, exotic pineapple, jasmine, apricot and lemon meringue pie
Haywire '18 Pinot Noir+ 'Baby Bub' Okanagan Valley, BC, Canada
From a cool mountain vineyard site, this local beauty is a blend of Pinot Noir and Chardonnay, with a splash of Syrah for colour. Crunchy and fresh with raspberry, strawberry, lime zest and crushed rocks
For the love of Lambrusco! Surrounded by rivers and trees, Cantina Paltrinieri is a small family winery founded in 1925. Crunchy acidity and full expression of flavour with long lasting bubbles. Strawberries and rhubarb, oh my!
C & P Breton NV Chenin Blanc 'La Dilettante' Brut Vouvray, Loire Valley, France
This juicy fizz is made by Catherine & Pierre Breton, leaders in the natural wine movement. A Traditional Method Chenin Blanc that is so bright and expressive; it's like squeezing honey from a stone. Zippy and mineral with lime zest and green apple
Antech '15 Mauzac 'Reserve' Blanquette de Limoux, Languedoc, France
The first sparkling wine has been traced back to 1531, where it was produced by the Monks in the Abbey of St. Hillaire in Limoux-even before Champagne! This 100% Mauzac is made in the traditional method and aged for 18 months in oak. Lively and complex with green apple, lemon curd, and ginger
I Will Survive
Green Chartreuse, tomato, lime, horseradish, pepper
Averna "Iced Tea"
Averna amaro, lemon, dry vermouth, tonic
Agave y Tamarind
Tequila, tamarind, smoked pineapple, lime, tonic
Gin, Ancho Reyes, Yellow Chartreuse, honey
Bomber Skyline Lager (Vancouver, BC)
Red Truck Beer CO. Red Pilsner (Vancouver, Bc)
Four Winds La Maison Wild Saison (Delta, BC)
Verhaege Vichte 'Duchesse de Bourgogne' Sour Ale (Victe, Belgium)
Graft Cidery 'Lost Tropic' Hopped Apple Cider (New York, USA)