Lunching at Abattoir

   Picture 022

    The first time that I went to Star Provision’s Abattoir for lunch, I was pleasantly surprised to find that their lunch and dinner menus are one and the same. Though I was disappointed that I wouldn’t have the opportunity to sample some new menu items I hadn’t seen during dinner service, I was delighted when I realized it meant I could have the Tripe Stew at any hour of the day.

   After battling a flu/cold bug all week that severely limited both my appetite and realistic dining options, I opted to swing through this afternoon to treat myself for lunch.  Not wanting to gorge myself and subsequently get fired for passing out in a food coma at my desk, I restrained myself to only two dishes, starting with the beef jerky.

These ain't no Slim Jims

These ain't no Slim Jims

       I was drawn to the jerky simply because the Star Provisions crew consistently cranks out some of the best cured meats in the city, and I wanted to see their take on this simple fare. I definitely wasn’t disappointed, but I think I went into these with the wrong expectations. As far as jerky goes, these are excellent. The flavor is strong and it is exactly what one would expect from a well executed homemade jerky. I think, in the back of my head, I was expecting some sort of revolutionary version of this old-school snack, but what I got was a classic and delicious beef jerky, plain and simple. As you can see, this is a lot of jerky for one lunch appetizer serving, so the majority of this is now sitting in my desk drawer at work and I will be snacking on them for the next week.
    Having read Foodie Buddha’s post on Abattoir back in May, I have had a hankerin’ for their burger for months, but was always drawn to some of their more exotic menu items instead. I decided today was the day to remedy that.

 Picture 023

    First off, if you are terrified of undercooked burgers, fear not – the consistent pink coloring is a product of the patty being a beef/cured pork blend (specifically, it is 80% beef/20% cured pork). This is the burger cooked to medium, and the flesh was firm and at the perfect temperature.

    The flavor was great, but I was surprised at how strong the pork flavoring was. Fortunately, I love pork, so this was a good surprise. You could definitely taste the beef, but the use of cured pork, as opposed to regular ground pork, intensifies the pork flavor significantly. I personally thought that the pork was by far the dominant flavor, and I thought the dish was that much stronger because of it. But if you are craving that beefy backyard burger taste, this probably won’t satisfy you as much as you would like. If you are looking for a burger that you won’t really get anywhere else in town, this is a great choice.

   As always, Abattoir was a great call. And considering that I left with a belly full of salty pork burger and a baggie of homemade jerky for only $18, my wallet was ok with that decision as well.

Abattoir Chophouse on Urbanspoon

This entry was posted in Atlanta Dining and tagged , , , , , , . Bookmark the permalink. Both comments and trackbacks are currently closed.


  1. Posted October 23, 2009 at 12:00 pm | Permalink

    I thought the burger was really weird. Part of me found it intriguing, but I also was slightly grossed out at times. It was very salty, and definitely sausage-like. I think it’s worth a try, but if I am hankering for a greasy burger, this one doesn’t fit the bill (for me).

    • LTF
      Posted October 23, 2009 at 12:03 pm | Permalink

      I totally know what you mean….I would have still ordered it, knowing what I know now, but if I had been dying for a serious greasy burger, I probably would have been a little turned off. But I’m a sucker for salted pork.

  • Pages

  • Categories

  • Archives

Get Adobe Flash playerPlugin by wordpress themes
Live To Feast Atlanta restaurants