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Q&A with Abattoir’s Tyler Williams

ATL Food Chatter: January 3, 2012(To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) Last month, it was announced that Tyler Williams has replaced Joshua Hopkins as the new executive chef at Abattoir, Anne Quatrano and Clifford Harrison’s meat-centric Westside restaurant. Williams is a thirty-two-year-old native of Okemos, Michigan, who received his culinary education at the Western Culinary Institute in Portland, Oregon, where his culinary career started at one of the Rose City’s top spots. Williams moved to Atlanta in 2010 to work at Bacchanalia, where he served as sous chef until his appointment to Abattoir.


To Anglo ears, the word "abattoir" has an almost spiritual chime. Without knowing its meaning, one might guess that it refers to a labyrinth of monastic cloisters, or the dwelling of a particularly devout ascetic. But it’s French for "slaughterhouse," the term being derived from the verb abattre, meaning to shoot, knock down, or demoralize. Abattoir is one of the least onomatopoeic words ever adapted into the English language.

Two ATL restaurant power couples ponder new ventures

ATL Food Chatter June 26, 2009In the year that foodinistas chirped about Atlanta’s “pizza wars” (spurred by the opening of Varasano’s and a new Italian pizzaiolo at Fritti), here’s an intriguing possible addition to the mix: Anne Quatrano and Clifford Harrison are considering the possibility of a pizza spot in the White Provisions building, where their latest restaurant, Abattoir, resides. After a cooking demonstration at Morningside Farmers Market last weekend, Quatrano mentioned that there is a space in White Provisions that is “calling our name.” And though no lease is signed yet, they’ve also been pricing Italian pizza ovens.

Anne Quatrano dishes about Abattoir and the future

Anne Quatrano is the talented chef behind Bacchanalia, widely considered Atlanta’s best restaurant. In late May, she and her husband, fellow toque Clifford Harrison, added Abattoir to their small local empire (they also own Quinones at Bacchanalia, an intimate restaurant-within-a-restaurant; the adjoining gourmet market Star Provisions; and Floataway Cafe in Virginia-Highland). Instead of $75 prix-fixe menus a la Bacchanalia, the new spot features rustic dishes meant for sharing, and many cost less than $10.

Abattoir meats its public

ATL Food Chatter: May 22, 2009Abattoir, the highly anticipated opening of Anne Quatrano and Clifford Harrison’s homage to “locally-raised proteins” opened last night, Thursday, May 21. Thanks to Quatrano and PR maven Mary Reynolds, I got a sneak peek on Wednesday night and I was blown away! From the china to the lettering on the back of the bar stools, there is clear attention to whimsical details in this intimate space.

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