L’ABATTOIR

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217 Carrall Street, Vancouver

Tel: 604-568-1701

Web: www.labattoir.ca

Twitter: @LABATTOIR_VAN

Advice: Advance reservations suggested. Private dining room available for booking.

It’s all about the recipe that makes my experience one that is memorable, it’s also a testament to a long standing restaurant. The recipe for me is not only about wonderful food, it is also about good looking servers who excel at the service they provide as well as the ambience. I’ve been a fan of L’Abattoir since they opened, each dinner was one that was finished by dessert, it was the eye candy and the sweet ending that has made for memorable experiences. The restaurant has expanded recently adding a building behind the restaurant which has been outfitted with a new prep kitchen along with a multi-room set-up for private dining upstairs. With these new additions, they finally launched a weekday lunch service, and I dined along with my friend Rob Kemp who joined me.

Blueberry Ice Tea

Blueberry Ice Tea

labbotoir lunch 2

Steelhead

Green Salad

Green Salad

Halibut

Halibut

Beef Dip

Beef Dip

It was a beautiful late summer day, and I quenched my thirst with their Blueberry Ice Tea in a bottle, this cool presentation was a great start to lunch sitting at the bar. Jose is one of those servers that made my dining experience memorable. I had the Steelhead, fried potatoes, dill, horseradish to start, while Rob had the Green Salad, lettuce, vinaigrette, croutons. For our mains, I loved the Halibut with a capers grapes sauce, while Rob enjoyed his Beef Dip Tongue, salad, jus gras for dipping, thick cut fries.

Classic Lemon Tart and a bottle of cold brew JJ Bean Coffee

Classic Lemon Tart and a bottle of cold brew JJ Bean Coffee

Chocolate pot de crème.

Chocolate pot de crème.

As dessert is always a must for me when dining here, I enjoyed my sweet ending with a not so sweet, Classic Lemon Tart and a bottle of cold brew JJ Bean Coffee while Rob indulged in the Chocolate pot de crème.

As always I can’t wait to return.

Review by: Richard Wolak