L'Abattoir launches intimate, "restaurant-within-a-restaurant" concept in Gastown

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      Local West Coast-meets-French resto L’Abattoir (217 Carrall Street) is launching a new dining concept in the Gaoler’s Mews courtyard, an enclosed space tucked between Water Street and Blood Alley in Gastown.

      The square is home to a separate building—equipped with a kitchen and formal dining area—that L’Abattoir has been using for years as a site for private parties. Beginning May 1, however, the space will be rebranded as No 1. Gaoler’s Mews, where Vancouverites will have the opportunity to dine bar-side with a front-row view of chef Lee Cooper in action.

      Inspired by similar concepts in Las Vegas, New York City, and London, the intimate, “restaurant-within-a-restaurant” is billed as the first of its kind in Vancouver. It will see chef Cooper cooking up a six-course, French-inspired meal—plus canapes and petit-fours (bite-sized appetizers)—for an audience of eight people once a month. L’Abattoir wine director Lisa Haley will provide wine pairings.

      For every monthly event, No 1. Gaoler’s Mews will be going all out with the frills: for $195, guests will enjoy the multi-course dinner and wine pairings, as well as mementos like a welcome package delivered by mail leading up to the evening, fine crystal glassware, and custom table settings and décor.

      The first No. 1 Gaoler’s Mews dinner takes place on May 19 and subsequent soirees are scheduled for June 23, July 21, August 18, September 29, October 27, and November 24. Tickets to the first three events will be available on the restaurant’s website beginning on May 1 at 10 a.m.

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