by Steven Doyle
After many years, chefs and the loss of its co-founder Kent Rathbun, Abacus announced its closure. We have their social media announcement below. We look forward to seeing Chef Chad Bowden tells they will remodel and open as a new restaurant soon. He will remain chef. Continue reading
Longtime fine dining destination, Abacus, is pleased to announce a couple of key hires and a promotion as the culinary team continues to attract and develop talented chefs under Executive Chef Chris Patrick. With a new menu in place, updated bar lounge, refreshed table top and several new faces in the kitchen, there’s never been a more exciting time to dine at Abacus. Continue reading
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. Continue reading
Mark your calendar for October 20, 2016 at 6:30pm because Abacus has something special up its sleeve. On this date, Abacus is partnering with California’s Sojourn Cellars for a wine dinner that’s not to be missed. Executive Chef Chris Patrick and his team are pulling out all the stops and creating a delicious menu of inspired dishes just for the occasion. Each dish will include an expertly-paired wine to enhance the experience. Continue reading
by Steven Doyle
New Years Eve 2015 is so very close and the very best restaurants are filling quickly. We have it on good authority that one of Dallas’ best fine dining establishments has some openings. Abacus, owned by chef Kent Rathbun, has been one of our very favorite restaurants in the city. It opened 16 years ago and ages like a fine wine. Many of our very top chefs have worked at Abacus, and Rathbun himself comes with an amazing pedigree. You may also know him from his winning stint on Iron Chef where he slayed Bobby Flay in an Elk challenge.
It isn’t very often that you are able to get a sneak peek at a New Year’s dinner as we have for you today. Abacus invited us in to taste and give a foreshadowing of the many dishes that will be offered New Year’s Eve. What a joy this was as the food that the chefs have prepared for the big night are all simply amazing. Each course you will have a choice of offerings that range from Naked Cowboy oysters with a Cava Mignonette, Blood Orange, Creme Fraiche and Sturgeon Caviar, to a delicious Golden and Red Beet dish heavy on Jumbo Lump Crab, a Meyer Lemon Creme Fraiche with Chicory and Chives.
Other fond selections include a Miso Butter Poached Main Lobster with a Shiitake Mushroom Dashi, Crispy Pork Belly, Fresh Ramen Noodles, Edamame and a Farm Fresh Egg. Talk about a flavor bomb.
On September 29th Dallas-area diners are in for a treat as two of the country’s best chefs team up to create a special Italian feast. Kent Rathbun (Abacus, Jasper’s, Hickory) and Nick Stellino, best known for his national public TV show Cooking with Friends, will prepare appetizers and four courses to be paired with delicious Banfi wines.
What better way to celebrate the 20th anniversary of Stellino’s show than to share two styles of Italian cooking with diners. Chef Rathbun will prepare classic Tuscany dishes while Chef Stellino will be making plates native to Sicily. All attendees will also get a peek behind the curtain, as the chefs will offer demonstrations and cooking tips throughout the evening, giving foodies a rare opportunity to glean some advice, and eat some delectable cuisine, from two of America’s most accomplished chefs. Continue reading
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