Anne Quatrano and Clifford Harrison have created another remarkable restaurant. The pair has been at the forefront of farm-to-table dining in our city and Abattoir--featuring "local proteins"--is a natural extension of that. Besides joining the whole-animal trend of eating everything from the ears to the tail, the restaurant is also a response to the recession. Prices, like a $10 burger, are significantly lower than Bacchanalia's and Floataway's. And the menu, prepared by executive chef Joshua Hopkins, is not all weirdness, even though any adventurous foodie will be drawn to the offal dishes.
Price: $$$ ($20-$30)