Feb 022010
abattoir
There is apparently a chophouse in Atlanta called “Abattoir” that serves guests “the use of locally-raised proteins to produce high-quality, affordable food.” I admire how up-front they are about the name being from the French for “slaughterhouse”, but I really enjoy how they refer to meat as “protein”. Thanks, “Top Chef”! You’ve done for meat what “open concept” has done for real estate.
Discuss...
