When a restaurant called L’Abattoir is found next to Blood Alley and Gaoler’s Mews, you do begin to wonder if Sweeney Todd ever visited Gastown. But as soon as you step inside this quasi-industrial setting you'll find yourself instantly relaxing, thanks to the warmth and enthusiasm of the team. Dining happens on the mezzanine level, where the lighting is flattering and the atmosphere fun; if you haven’t booked, then try for a seat at the bar downstairs which affords views of the kitchen. The chefs add a French accent to quality local ingredients; the baked oysters are a firm favorite, and the Fraser Valley duck with golden turnip will satisfy the hungriest of souls. Torn layers of buttery mille-feuille tucked with a salted honey cream with buckwheat and bourbon is a triumph.