It’s been a few years since Abattoir hit the Atlanta scene with a distinctive definition for dining. Nestled into the Star Provisions building on Atlanta’s west side, Abattoir is a comfortable destination for those expecting high quality dining without unnecessary pretentiousness.
Abattoir, which is French for slaughterhouse, has kept true to it’s roots. The theme, accents, decor, and even server aprons embrace the history, fresh food and meat-centric environment. The building housing the restaurant was a former meat packing plant, United Butchers Abattoir, which opened in the early 1900s. The modern day Star Provisions we have come to know is a subset of the West Side Urban Market, the 1998 retail redevelopment by Michael Phillips and Kathleen Walker.
Earlier this year, Abattoir had a significant change after the departure of executive chef and partner, Joshua Hopkins. His replacement Tyler Williams, formerly of Bacchanalia, had expectations to live up to with the reputation Hopkins left behind. He has put his own twist on the menu and added specialty items. With this change there has been a slight shift in the menu, which doesn’t seem to be centered on the odd cuts of meat or organs any longer. That said, you will still get your exposure to the unique items they have come to be known for, such as the Octopus hot dog.
You really can’t go wrong with anything you will order here. The food and drinks are creative and delicious. The staff is attentive and eager to help with recommendations. It’s highly suggested to push yourself to order outside your safety zone, you won’t be disappointed.
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