Nothing adds insult to injury like slaughtering an animal, then failing to eat the whole thing. Boost a doomed animal's self-esteem, at Abattoir. French for "slaughterhouse", Abattoir's an eggshell bricked & wood-beamed 150-seater housed in a former meatpacking plant, appropriate for a restaurant specializing in locally raised, freshly murdered "whole animal cuisine". That noble mission plays out in appetizers like fried-pork-rind Chichirones and "Food in a Jar" (Local Beef Slim Jims, Potted Chicken Liver and Foie Gras, served w/ Armagnac); things ramp up with five Offal options (Corned Lamb Kidney, Fried Chicken Livers...), plus whole small creatures like Beer-Braised Rabbit w/ sour cherries and Roasted South Carolina Squab, close relative to the hated pigeon (apparently, revenge is a dish best served with golden rice). If any of the above freaks you out, there's also House-Salted Cod (w/ oven roasted tomatoes & capers), Pickled Georgia White Shrimp, and wood-grilled action like a Prime NY Strip, Swordfish w/ wild arugula, and steak tips dubbed Kobe Coulotte -- nothing puts chi-chi beef back in its place like making it wear wide-legged boy-shorts. From a wood-bottom, granite-topped bar, Abattoir's serving up 25+ wines, quality beers like Dale's IPA, Bell's Oberon Wheat, and Rogue Dead Guy, and classic cocktails like the Sazerac, Gin Rickey, and Bee's Knees -- prompting the bee to say, "You smushed me, and now you're only going to drink my knees?".