Atlanta >Restaurants > Abattoir
1170 Howell Mill Rd, Atlanta, GA | Directions 3031833.785304 -84.411779
Sunday 6 pm to 9 pm. Monday through Saturday, 6 pm to 11 pm
Neighborhoods: Northeast, Northeast, Home Park
My best dinner experience to date. They make a mouthwatering bacon jam which is regularly offered with different food pairings.
The modern meatery generally works on American principles, especially when it's found in a state like Texas; but Abattoir is that rare exception that draws on classic French cookery for its carnivorous revels.
French country cuisine – Great place for sharing with friends or family.
Unusual but refreshing menu, not the same old meat and potatoes. Nice beer selection and seasonal menu.
A MUST FOR DESSERT IS THE PEANUT BUTTER BACON COOKIES!!!
pros: good food, reasonable prices
Boring – Wondered what this place was all about and apparently it's NOTHING!!! Ambience is very average and very noisy. We took advantage of Midtown Dining Out week. Gee, all the other restaurants look at this as a reason to be creative...get people in there...impress them so they'll come back... Not Abattoir. Looks to me like they were just trying to get us in and out fast. First course a boring salad that I wouldn't serve to company, second course a Peking duck leg that had no apparent seasoning, just roasted duck...succotash that was bland...dessert...really just a muffin stuffed with plum or something like that. The food alone for two was $70 which while a fairly small sum was way overpriced. So considering that during restaurant week these places hop, and based on the empty tables I would say there may be other people who aren't very impressed either. Also...was looking for all this weird stuff on the menu...didn't see anything too much out of the ordinary. I'm confused and definitely not feeling any need to return.
The newest gem on the West Side masters all things meat – It has become clear that Atlanta is starting to rack up restaurants that are genius in both design and food, and Abattoir certainly makes that list. Housed in the White Provisions building off of Howell Mill, the look and feel of this restaurant emulates a chicer version of an Anthropologie store (if thats possible) with a color palette and design aesthetic that ultimately sets the mood for the evening. A great restaurant for sharing plates versus ordering your own meal, this restaurant is one of the masters of Offal and cured meats, and should be respected for its ability to turn such things into a tasty work of art. Settle in with a glass of the Petite Syrah and munch on house favorites such as the airy yet spicy chicharrones, which you’d almost think were good for you, if you ignored the fact that they were fried pork skins. The pommes frites are perfectly done and can compete with some of the best in the city, and the kumamoto oysters were the perfect blend of fresh and salty. Move on to the steak tartare whose mix of freshly chopped garlic and jalapeno pepper gives it a nice kick, and compliment with the marinated beets & arugula salad which made even this Russian Princess’ mouth water. Make sure you try the berkshire pork tasting, who’s mixture of pork offerings (especially the pork belly) were practically orgasmic, and even made my dining companion from Singapore give the bacon pork fried rice a legitimate thumbs up. Another treat not to be missed were the glazed veal sweetbreads which were paired well with the contrasting tastes of daikon radish and ginger. Insider tip: This restaurant has some of the most personable and attentive waiters in town, so get to know them for the best recommendations throughout dinner.
Going Hog Wild! – Knowing the work of Anne Quatrano and Clifford Harrison, we put all thoughts of eating the whole animal aside. It took us a while to digest the menu. But we decided on our first visit, to stick with just snacks and starters. Wonderful housemade Beef Jerky, steak tartare, and a charcuterie plate, and also terrines of pork, pig foot, and rabbit. Yes we liked everything. But the "food in a jar", was the best. Pickled shrimp, potted chicken liver and fois gras and rabbit pate. Next visit we will try the entrees. Our sever was splendid, as he guided us thru each animal. Yes we did go hog wild in a small way. Great place to take out of town friends, and show them the culinary variety of Atlanta.
Umm not impressed – Here is the scenario: Lunch at new restaurant with 2 Le Cordon Bleu Chef instructors, an Executive Chef and a Pastry Chef. Nice place, clean. Kind of had a hard time with the menu, maybe I am too picky but did not see much I thought I would like. The apps we got were awesome, though the sausage my friend got was about the size of a cocktail wiener. I had Camenbert cheese which was good but hard to go wrong with that. My next course was foie gras and chix liver "pot" and a great frisee salad. Did not care for the chix liver part of it but ate all the foie gras and gave the chix liver to another guest on a piece of toast. That is when the 3 chefs zoomed in on the chix liver. They poked and prodded it and declared it as not cooked. Not rare, but not cooked and they were shocked as was I having thoughts of being sick off of eating raw chix liver! I told the server who said it always looks that way..great. I was disgusted.No wonder I did not eat it! Anyway, my friend had the rabbit which he said that the legs were the tiniest he has seen in a long time and it came with a sausage- the same sausage he got as an app so he was a bit put off the server did not let him know what he ordered as an app would also come with his entree. The other guests were happy with their meals so 3 out of 5 ain't bad I guess. Me? Not going back. Was not impressed and nothing on the menu to make me go back.
A chophouse from the Bacchanalia folks. – In Short
Sitting in a warehouse that feels like a farmhouse, Abattoir is a stone’s throw away from sibling-jewel Bacchanalia. Like a meat-market of bite-sized samples, almost everything on the menu could work jig-saw style for a build-your-own dinner. Poached tuna or pickled shrimp arrive in jars like you saw in your grandmother’s cupboard, but taste like nothing your grandmother ever made. Cured meats and cheese cheaply come a la carte, while apps like beef jerky and pommes frites continue the snack theme. The H&F-inspired peculiar organ list runs long (lamb tongue, sweetbreads, liver) but even if that’s not your bag you’re still in business. Presentation is perfect, there is enough “not weird food” to satisfy a more meat ‘n’ potatoes crowd, and quite frankly, all of it is outstanding.
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