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Abattoir Restaurant Review: Abattoir, the vision of Anne Quatrano and Clifford Harrison (of Bacchanalia and Floataway Café), was originally conceived to present “whole animal cuisine.” Now less meat-centric, the restaurant still fields a special menu with offerings from lamb sweetbreads to blood sausage, the latter (morcilla) packed with chorizo the evening of our visit. The charcuterie plate, some of it house-made, works well as an opener and easily serves at least two people, but we like the chicken liver toasts. Consider, too, some of the seafood appetizers. Steaks come cooked exactly as ordered. Chimichurri sauce, made with both parsley and cilantro, adorns the rib-eye steak. Fresh vegetables come from Quatrano and Harrison's Summerland Farm, founded by her family in the nineteenth century, in nearby Cartersville. Beyond Summerland, Abattoir looks to local sources for both vegetables and proteins. "Fried pies" are more like apple-stuffed empanadas, but tasty nonetheless, served with an apple compote. The well-selected wine list offers many exciting options, including the rarely seen Vega Sicilia Alión from Spain, but the beers may provide the keenest quaffing.