L'abattoir in Gastown

So I've been trying to go to L'abattoir for about 4 months now.  It didn't work the first time because we thought they don't take reservations (silly us)  and the 2nd time, my friend made a reservation on a wrong day.... ha... ha... We were even deciding on what to order on our walk over to L'abattoir on that day... We did end up going to Bao Bei, hence my previous post and my friend who made the mistake got crapped on my a bird on our way to Bao Bei.  XD (karma?)

I finally got the chance to make a reservation just before my departure to Korea.  I really wanted to sit in the atrium so I wrote it down in the little blurb while making the reservation through Opentable and we did get the seats in the atrium!  L'abattoir is beside Blood alley and it was originally the site of Vancouver's first jail.  In the 19th century, the restaurant apparently supported the city's meat packing district hence the name L'abattoir (The slaughterhouse).

The menu

Dine out at Brix

I looked at this year's Dineout menu and one place I really wanted to try was Brix in Yaletown.  I also wanted to go to The Refinery but it was booked on the night we were planning to go.

For more information on Dineout 2012, please click here

Brix is a restaurant/ wine bar with modern cuisine using local ingredients.  It's located in a 1912 Heritage building in Yaletown.

  When we got there, it said at the front "Please come through the curtains".  At first we were super confused but when we open the curtains, it led us into the courtyard. The courtyard seemed like a place out of a fairytale with candles everywhere!  It's a perfect place to take your loved ones.

You can sit inside or outside.  The courtyard has a roof and a lot of heaters so you don't have to worry about getting cold.

There were two choices on the dineout menu.

Menu A and Menu B.

Menu A was $38 and menu B was $48.

We decided to get Menu A. 

We all got prosciutto wrapped scallops, barbeque duck fried risotto, scallions, crisp garlic and shallot for appetizer, and my friends both got 5 oz Alberta beef tenderloin, pomme puree, olive oil poached asparagus and I got mushroom risotto for main.