Christopher Patrick has been named the new chef de cuisine at Abacus. Chef Patrick began his tenure at Abacus in 2012 as Sous Chef, and has since worked his way up the ranks to Executive Sous Chef and, most recently, Chef de Cuisine. Now he will be leading all kitchen operations, from development of staff, sourcing ingredients to executing dishes, creating new menu items and overseeing quality control on all levels of the award-winning restaurant.
Chef Patrick credits his grandmother’s made-from-scratch, homestyle cooking for inspiring him to become a chef. And as a child, he learned from his mother how to plant and harvest vegetables in the family’s garden. Continue reading
by Kent Rathbun
Reflections and Predictions
Looking back and looking forward is something we all do this time of year. For me, 2014 was busy and productive – and I can’t lie, it was a whole lot of fun! Tracy and I were lucky enough to explore China and Italy, as well as a few of the best places in the US.
Our travels are one of the best sources of inspiration for our restaurants. Each time we explore new places and try new dishes while we’re on the road, we bring back ideas that fuel innovation at Abacus, Jasper’s and Shinsei. While in China, we ventured out on a “Peking Duck Research Tour”. We happily report that the Peking Duck on our menu is really good! The culinary highlight of our travel-year happened at the base of the Great Wall where we marveled over a modest family-owned restaurant that served simple, yet delicious farm-fresh scrambled eggs and fresh tomatoes. The very best ingredients, prepared properly and served in an amazing environment is always a winning combination. Continue reading
by Steven Doyle
Chef and restaurateur Kent Rathbun made an announcement this morning on Good Day Fox 4. He plans to open a restaurant called Hickory Kitchen in Plano this spring. His newest concept will feature elevated burgers, BBQ, local beers on tap, breakfast and a great patio. Look for it this spring near Hwy 121 and Dallas North Tollway.
KDC, one of America’s leading commercial real estate development and investment firms, today announced that Chef Kent Rathbun’s Jasper’s “Gourmet Backyard Cuisine” concept will join CityLine, the company’s 186-acre mixed-use project in Richardson, Texas. The restaurant is scheduled to open in summer 2015.
“Jasper’s and Chef Rathbun are synonymous with truly unique food in a sophisticated, yet relaxed environment,” said KDC Vice President Colin Fitzgibbons. “The concept is a perfect fit for the ‘front door’ to CityLine and the high energy district of dining and entertainment.” Continue reading
Today Kent Rathbun announced that the former Blue Plate Kitchen space has been reconcepted and transitioned into a private event venue. Called The Kitchen at 6130, the comfortably elegant setting is well-equipped to host both social and business outings, including holiday parties, corporate events and receptions. From fresh and flavorful food to stylish décor, The Kitchen at 6130 will handle all the details so guests can enjoy their events stress-free.
With a restaurant setting and full service bar, the versatile space can be customized to accommodate seated dinners, cocktail parties and intimate celebrations. Capacity in the 6,000 square foot venue ranges from 120 people seated to 165 standing, and the on-site catering team can provide a variety of food options, including passed hors d’oeuvres, food stations and sit-down service. Continue reading
by Steven Doyle
For the past 15 years Kent Rathbun has seen every type of restaurant imaginable open and close in the Dallas area. Through times of great joy and adversity, Abacus has stood strong as one of our city’s finest. Rathbun continually upgrades his programs keeping pace with with trends and tastes, but has remained solid as a leader in his field. Continue reading
by Steven Doyle
Since we are on a trompo taco kick we set sights for one of our favorite spots across from Bachman Lake to Bachman Tacos and Grill set inside the gas station at 3311 Northwest Highway. There you walk to the gas station’s counter to prepay for however many tacos or burritos you might want, then present your ticket to the cooks at the taco grill.
What you will taste is on of the better trompo tacos sliced straight from the spinning grilled meat. These are piping hot and spicy with insanely juicy slivers of pork. Add the tasty salsa verde, and a squirt of fresh lime for the perfect bite of taco goodness that scream “eat me”. We happen to know this is chef Kent and Tracy Rathbun favorite taco n Dallas, and can be spotted noshing on a few from time to time. Continue reading