Know more about this business than we do? Cool! Please submit any corrections or missing details you may have.Help us make it right
The latest dining venture by chefs/owners Anne Quatrano and Clifford Harrison, Abattoir is French for "slaughterhouse " and is an American chophouse specializing in the use of locally-raised proteins to produce high-quality, affordable food.
The latest dining venture by chefs/owners Anne Quatrano and Clifford Harrison, Abattoir is French for “slaughterhouse” and is an American chophouse specializing in the use of locally-raised proteins to produce high-quality, affordable food.
Owner? Claim The Menu
"Whole-animal" dining is "shockingly delicious" but "still accessible" at this "adventurous" Westside American, a meat-centric Bacchanalia sibling that offers a "not-typical", "head-to-tail" menu in an "industrial", "butcher shop–chic" setting that hits the "perfect visual notes" (along with some "loud" ones); its "foodie carnivore" following likes the "relaxed service", "reclaimed wood and...
The vision of Anne Quatrano and Clifford Harrison (of Bacchanalia and Floataway Café), Abattoir was originally conceived as an endeavor to present “whole animal cuisine.” Now less meat-centric, the restaurant still fields a special menu with offerings from lamb sweetbreads to blood sausage, the latter (morcilla) packed with chorizo the evening of our visit. This nod to executive chef Hector...
Food was great and service even better -- we had several dietary needs and our server was excellent in way handled it all.
Just outstanding food. I highly recommend the steak tartare appetizer and the short ribs.
Offering freshly-butchered whole fowl, fish, beef, pork and other game served in a variety of ways, the menu is based around â€œwhole animal cuisine,â€ a term referring to the use of every functional piece of the animal. In order to avoid wasting any part, Abattoir features dishes redolent of head cheese, innards, feet and tongue.
Local celebrity chefs Anne Quatrano and Clifford Harrison describe their latest brainchild as “whole animal cuisine.” Diners will find meaty main dishes of freshly-butchered chicken, fish, beef, pork; the rest of the animal shows up in servings such as tripe stew, sweetbreads, corned kidney, fried chicken livers and crispy chicken feet.
The food takes center stage, but the bar is the restaurant's secret weapon. Cocktails are hand-spun and thoughtful, and with mixer ingredients like homemade grapefruit soda, it's a notch above the rest.
There is self-parking in the White Provisions deck, or those in a hurry can go the valet route.
If you don't see your business listed on YellowBot, please add your business listing.
YellowBot wants to get your input! If you have a comment, find a bug or think of something neat we should do, let us know by emailing us.
© 2007-2013 Solfo, Inc. – All rights reserved