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Abattoir

Address
1170 Howell Mill Road Atlanta GA 30318
Phone
(404) 892-3335
starprovisions.com
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Average Rating
4.5
Total Reviews
(53)
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  5. 5 Stars
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Business Hours

Status: Closed

Sunday
6:00pm-9:00pm
Monday
6:00pm-11:00pm
Tuesday
6:00pm-11:00pm
Wednesday
6:00pm-11:00pm
Thursday
6:00pm-11:00pm
Friday
6:00pm-11:00pm
Saturday
6:00pm-11:00pm

Additional Info

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What the community has to say about Abattoir

Information about this business (3)

"Some of my favorites are: veg sides and cocktails."

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.

From OpenTable:

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.

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Reviews of this business (77) view all

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Overall review sentiment

Score
100%

Top 3 sentiment words

frisee
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1
Score
100%
kick
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1
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100%
restaurant
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1
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100%

Overall review sentiment

Score
100%

Rating distribution

5 stars
30
4 stars
14
3 stars
5
2 stars
1
1 star
3
No rating
41
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Editorial reviews from the web (17) view all

Atlanta Eats

Restaurants that Celebrate the Whole Beast...The name literally means “slaughterhouse” in French and this Westside restaurant l

Gayot

Latin accents add interest to some of the dishes at this contemporary restaurant offering plenty of meat.

Other reviews from the web (77) view all

Good food

Octopus and ox tail very good. dump the fries into the leftover oxtail sauce to finish right... tres leche coconut was good. plus my wife was smokin hot...

Mobile review

Are another awesome meal here tonight. This place never disappoints. Don't think twice, just go eat here.

Business description (5) view all

Offering freshly-butchered whole fowl, fish, beef, pork and other game served in a variety of ways, the menu is based around “whole animal cuisine,” 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.

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.

Tips about this business (6) view all

What to Drink: 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.

Parking: There is self-parking in the White Provisions deck, or those in a hurry can go the valet route.

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