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Abattoir was Bacchanalia chef/owner Anne Quatrano's answer to the nose-to-tail cooking trend that swept through Atlanta in the mid-2000s. The core Abattoir experience is felt in its warm, rustic, barn-chic dining room and service that is still casual yet attentive. The menu covers a wide swath of local produce, house-made charcuterie, small plates meant for sharing, and a handful of mostly meat-y entrées.
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