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Abattoir Restaurant Review: The vision of Anne Quatrano and Clifford Harrison (of Bacchanalia and Floataway Café), Abattoir was originally conceived as an endeavor 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. This nod to executive chef Hector Santiago's Latin heritage may change each time the sausage is prepared, however; one night Santiago stuffed it with foie gras. 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 strip steak. We fought over the potatoes with aji amarillo cream sauce and the roasted Brussels sprouts. 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 wine list offers many well-priced options, but the beers may provide the keenest quaffing.