Abattoir

The latest dining venture by chefs/owners Anne Quatrano and Clifford Harrison with partner and executive Chef Joshua Hopkins, Abattoir is French for “slaughterhouse” and is an American chophouse specializing in the use of locally-raised proteins to produce high-quality, affordable food. Offering freshly butchered whole fowl, fish, beef, pork and other game served in a variety of ways, the menu is based around “whole animal cuisine,” a term referring to the use of every functional piece of the animal. This “meatcentric” concept furthers the commitment to using local ingredients to create one-of-a-kind culinary experiences.