L'Abattoir, centrally located in Gastown, is nestled between Gaoler's Mews and Blood Alley. Despite the grisly name, the feeling here is welcoming, warm, and sophisticated due to the open space, French tiles, ample lighting, and friendly waitstaff. L'Abattoir is open for dinner six days a week, from Monday through Saturday, with dinner service from 5:30 to 10 pm, and bar service until midnight.

General manager Paul Grunberg has worked closely with chef Lee Cooper to create a menu that, while French-inspired, still retains West Coast sensibilities and ingredients. Be ready to experience dishes like terrine of smoked pork hock and foie gras (served with sweet and sour beets and fried brioche), Dungeness crab and chickpea toast (served with toasted brioche, light crab custard, and carrot pickles), and raw Pacific oysters (served with mushroom and marrow croquettes). For those with a sweet tooth, the dessert and digestif menu features lemon meringue, carmelized bananas, single malt whisky, and dessert wine.

Sommelier Jake Shakun’s eclectic wine list highlights favourites from around the world, while his reserve list changes daily.