Kent Rathbun has never stayed in one lane for long. Long before Dallas embraced chef-driven dining as the norm, he helped define it—bringing polish, precision, and a certain confidence to restaurants that set the tone for the city. His early work, from the refined dining room of Abacus to the more relaxed but still exacting Jasper’s, established him as a chef grounded in technique but not confined by it.
That foundation matters, especially now.
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Hotel Crescent Court has officially unveiled that the next culinary icon to be featured in its Celebrity Chef Series will be none other than Dallas legend, Kent Rathbun:
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A custom-built smoker trailer belonging to celebrated Dallas chef Kent Rathbun has been stolen, sparking an outpouring of support from the local community.
Rathbun, a four-time James Beard Award nominee, says the bright red, 18-foot trailer—worth around $27,000—was stolen from a gated warehouse near Love Field sometime before July 26. It had been parked outside his catering kitchen off Lemmon Avenue when it vanished.
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Over the past 25 years, Kent Rathbun has left an indelible mark on the Dallas food scene, first with award-winning restaurants like Abacus and Jasper’s, and most recently with his mobile barbecue operation. Rathbun’s Curbside BBQ launched during the pandemic, offering drive-up smoked meats to diners hungry for great food during strange times. After a stint parked along the Katy Trail, Rathbun has moved the operation to Klyde Warren Park, where he’s now serving food Thursdays through Sundays beginning at 8 a.m.
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Gather in the gardens of Dallas to toast to milestones and to give back to local children in need. Hosted as part of Jordan Winery’s 50th anniversary and the 10th anniversary of the John Jordan Foundation, this unforgettable weekend will be filled with Jordan wines, food pairings by celebrated local chefs, live performances by Dallas String Quartet, celebrity guests and other surprises.
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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 one 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
Filed under Steven Doyle, Uncategorized
It’s been a long road, but Chef Kent Rathbun is officially back in action. After more than three years of red tape following his departure from Abacus, Jasper’s and Hickory, Rathbun is now free of any restrictions.
Diners can find Rathbun working in the kitchen at Imoto, the sushi and pan-Asian restaurant he opened in Victory Park in 2018. To keep things fresh, Rathbun and Imoto executive sushi chef Jimmy Duke recently traveled to Tokyo, Osaka and Kyoto to learn new flavors and techniques. With the help of chef de cuisine Steve McHugh, they have updated the Imoto menu to include Japanese curry, new sushi items, a smoked udon noodle bowl and a sashimi salad inspired by items they ate at Tokyo’s fish market. Continue reading
Filed under Crave, Steven Doyle
Thanksgiving may be over, but that doesn’t mean you’ve got to stop eating turkey. In fact, Greenville Avenue Pizza Company would argue the opposite—and then they’d partner with one of Dallas’s best chefs to put some turkey on a pizza.
Created by Chef Kent Rathbun, the Wild Turkey Pizza is topped with One90 smoked turkey, gruyére cheese, Alfredo sauce, caramelized onions, mushrooms, spinach and prosciutto, and it’s served with a side cranberry sauce. It tastes like a delicious holiday plate, but in this case, the plate is a pizza—and therefore better. Continue reading
Filed under Crave, Steven Doyle
