photo galleries

Chef Tyler Williams of Abbatoir - Atlanta, GA

Local Beef Tartare, Jalapeño, Pine Nuts, and Asian Pear
Local Beef Tartare, Jalapeño, Pine Nuts, and Asian Pear
Octo Dog, Teriyaki, and Pickled Ginger
Octo Dog, Teriyaki, and Pickled Ginger
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
Wagyu Beef Belly, Sarsaparilla, and Kohlrabi
Wagyu Beef Belly, Sarsaparilla, and Kohlrabi
Chef Tyler Williams of Abbatoir - Atlanta, GA
Chef Tyler Williams of Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
Local Beef Tartare, Jalapeño, Pine Nuts, and Asian Pear
Local Beef Tartare, Jalapeño, Pine Nuts, and Asian Pear
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Local Beef Tartare, Jalapeño, Pine Nuts, and Asian Pear
Local Beef Tartare, Jalapeño, Pine Nuts, and Asian Pear
2 of 15
Octo Dog, Teriyaki, and Pickled Ginger
Octo Dog, Teriyaki, and Pickled Ginger
3 of 15
Octo Dog, Teriyaki, and Pickled Ginger
Octo Dog, Teriyaki, and Pickled Ginger
4 of 15
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
5 of 15
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
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Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
Spicy Veal Sweetbreads, Cabbage, Pear, and Beef Bacon
7 of 15
Wagyu Beef Belly, Sarsaparilla, and Kohlrabi
Wagyu Beef Belly, Sarsaparilla, and Kohlrabi
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Wagyu Beef Belly, Sarsaparilla, and Kohlrabi
Wagyu Beef Belly, Sarsaparilla, and Kohlrabi
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Chef Tyler Williams of Abbatoir - Atlanta, GA
Chef Tyler Williams of Abbatoir - Atlanta, GA
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Chef Tyler Williams of Abbatoir - Atlanta, GA
Chef Tyler Williams of Abbatoir - Atlanta, GA
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Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
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Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
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Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
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Abbatoir - Atlanta, GA
Abbatoir - Atlanta, GA
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Chef Tyler Williams of Abbatoir - Atlanta, GA
Photo: Antoinette Bruno | April 2012
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