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	<title>Savory Exposure - Atlanta Food Blog &#187; nose to tail</title>
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		<title>Abattoir</title>
		<link>http://www.savoryexposure.com/2009/05/abattoir/</link>
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		<pubDate>Sun, 24 May 2009 15:17:19 +0000</pubDate>
		<dc:creator>Broderick</dc:creator>
				<category><![CDATA[Restaurant]]></category>
		<category><![CDATA[Abattoir]]></category>
		<category><![CDATA[Atlanta]]></category>
		<category><![CDATA[Atlanta food]]></category>
		<category><![CDATA[burger]]></category>
		<category><![CDATA[Chophouse]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[meat]]></category>
		<category><![CDATA[nose to tail]]></category>
		<category><![CDATA[slaughterhouse]]></category>
		<category><![CDATA[Westside]]></category>
		<category><![CDATA[whole animal cuisine]]></category>

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		<description><![CDATA[ab·at·toir (ab′ə twär′, ab′ə twär′) noun a slaughterhouse Abattoir has arrived. Across the train tracks from their sister restaurants Bacchanalia &#38; Quiñones, is a &#8220;meat-centric&#8221; restaurant with a much more casual feel than their upscale siblings. Although the menu is extensive with a number of offerings including lamb liver fritters, potted chicken liver &#38; foie [...]]]></description>
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