Abattoir is French for slaughterhouse, and indeed, the chefs here prepare dishes using freshly butchered meat from local farms and ranches. Entrees include dry-aged T-bone and masa-crusted Georgia trout, which guests enjoy in a bright, industrial space with exposed piping, cement walls, and tufted white banquettes.
Not very many people get inspired by tacos served out of the back of a nondescript van. But when Nacho Mama's Street Taqueria founder Ray bit into one of those freshly prepared tacos, he found his calling: make quality Mexican food. After attending Le Cordon Bleu, he began serving tacos from the back of his own food truck. Now, he's got his own restaurant.
Each taco, burrito, or rice bowl comes with your choice of meat, such as pork cooked with green chilies, chicken in a chipotle sauce, and traditional braised carnitas. For vegetarians, there's roasted corn and poblanos instead. The final product is paired with a side of chips and salsa. Meals can be washed down with Jarritos soda, which comes in an array of unique flavors, much like jelly beans after merging with that spice company.
At Lunacy Black Market, the chef gives diners a taste of the Mediterranean in small doses. His Greek and Mediterranean tapas are designed to be passed around the table. So order a few small plates, such as garbanzo beans, pork or beef balsamic-mint ribs, or sautéed shrimp.