Cuisine:

• Others
• Homestyle
• Steak House
• American

Abattoir Restaurant Description:
Anne Quatrano and Clifford Harrison---chefs, partners and spouses---opened Abattoir (meaning "slaughterhouse") in the Westside district. Partnering with Joshua Hopkins as chef, the team designed the restaurant's menu around a "whole animal cuisine," using every feasible part of the animal. Thus, a section entitled "offal" offers preparations for sweetbreads, liver, tripe, pork belly and other often-discarded parts. The team also is committed to using local ingredients so locally raised proteins are sourced to produce high-quality, affordable food. So there's house-made charcuterie, for openers. But we like the chicken liver topped with foie gras and the duck rillettes, both tasty spread on the crisp bread. The standout main in our view is the local pork tasting---presenting pork in a variety of ways---with red beans and rice, and the hanger steak, presented with fat spears of grilled asparagus. The lamb loin chops aren't far behind, however. For dessert, we recommend the maple bacon beignets and the classic, simple chocolate pot de crème. The cheese presentation also makes a good meal ender or starter. The wine list is good, with many well-priced options, but the beers may provide the keenest quaffing interest.


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