by Steven Doyle
A chef who has ben mentioned on craveDFW about as much as any, Chad Bowden announced today that he will be sous chef at Abacus. All the more reason to check out Abacus.
We last saw him as Exec Chef at Stirr where he opened that fabulous kitchen with rave reviews (and certainly from us), but you may know Bowden from his long service as Exec Chef at Culpepper’s in Rockwall. There the chef made his presence known by serving pretty damn good steaks including his Caveman-style hunk of beef that he cooked directly on the coals.
Memorable Bowden dish, pan seared foie gras with a Merlot stewed cherry and a black truffle and vanilla bean beurre blanc
Bowden was also famous for his many wine dinners and knowledge of the grape. It was at those wine dinners that he was able to show his more creative side and woo a large and continued loyal crowd for many years. We were amongst that group and have detailed many of those dinners, including one where he amassed a boulder-sized white Alban truffle and invited a half dozen chef friends from Dallas to create a course. It was an epic evening and his kitchen blinded those who entered with the essence of truffle. Not a bad thing.
We look forward to his creativeness at Abacus and wish this chef a long and happy tenure at an epic restaurant.