Abattoir

★★★★★
  • 1170 Howell Mill Rd

    Atlanta, GA 30318

    Cross street: Brady Avenue

    Map & Directions
  • 404-892-3335

About Abattoir

Hours
Sunday 6 pm to 9 pm. Monday through Saturday, 6 pm to 11 pm

Food

Food
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.

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

3
★★★★★

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

.

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

3
★★★★★

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

.

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

3
★★★★★

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

Pros: Great food, great service, parking, group dining, date spot

.

Even though the name means slaughterhouse in French. This rather pricey organic bistro does have a few vegetarian choices. Local produce and local meats are used exclusively.

4
★★★★☆

Even though the name means slaughterhouse in French. This rather pricey organic bistro does have a few vegetarian choices. Local produce and local meats are used exclusively.

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.

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

3
★★★★★

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

Pros: Eating Organs, I've Never Heard Of!

.

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- but only 2 other tables, so a bit slow. 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.

1
★★☆☆☆

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- but only 2 other tables, so a bit slow. 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.

Pros: New, great bread

Cons: See Comment

Editorial from

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…

 

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