This Way In >>

abacus dallas wild mushroom salad with grilled radicchio, watercress, quail egg

Abacus rolls out new menu, intros new chef (Daniel Burr)


abacus dallas wild mushroom salad with grilled radicchio, watercress, quail egg

abacus dallas wild mushroom salad with grilled radicchio, watercress, quail egg

Kent Rathbun has nothing left to prove. The chef and owner of Abacus, Jasper’s and Blue Plate Kitchen demonstrated that last week, when he asked me to stop in to Abacus to see what’s new. Thanks in large part to the Asian-inspired cuisine he’s turned out for years at Abacus (which I awarded five stars when I reviewed it a few years ago for the Dallas Morning News), Rathbun stands tall among the luninaries of the Dallas dining scene.

So what’s new? A little and a lot.

Rathbun knows not to mess with a good thing. Though Daniel Burr is now the restaurant’s chef de cuisine, Burr and Rathbun continue to find ways to keep the menu relevant and vibrant without scaring away legions of local fans.

The duo’s newest menu is riddled with dozens of gutsy combinations, like pork tenderloin glazed with citrus and rosemary and ruby red beet demi. Big, plump scallops arrive with a drizzle of pumpkin seed oil and a vinegary pop of red grape mustard. There’s even a dinner version of eggs Benedict, except in Burr’s version, which he calls “eggs Bene-duck,” Burr drapes a tall buttermilk biscuit with housemade duck ham, a sunny side up quail egg, a spoonful of tangy hollandaise and a drizzle of maple syrup. Looking for grilled antelope? You’ll find it under Big Plates, where the Texas wild game shares a plate with smoked cranberry gastrique and creamed Brussels sprouts.

Abacus is as stylish and romantic as ever. The soft, elegant lighting makes everyone look like they’re stars on a movie set, which isn’t much of a stretch given Abacus’ whispered reputation as a celebrity hangout. (Ask for table 24 or 25, two circular banquettes tucked into the more private side dining room, and watch the rest of the restaurant gooseneck for a peek as they walk by.)

4511 McKinney Avenue  Dallas, (214) 559-3111 

 

Recently Published

coffee,jpg
»

Stumptown Coffee finds a home in Uptown at new Green House Market

Stumptown Coffee will be flowing like expensive imported water when ...

abacus-chef-chris-patrick-and-owner-bill-hyde-8-2
»

Following a brief closure for repairs, Abacus has reopened with Chris Patrick back on the range

Following a week (or so) of closure for what the company says were ...

shake shack lv
»

Shake Shack to open September 1 in Dallas’ Crescent complex in Uptown

Doesn’t that chicken sandwich look good? Great even? And that ...

kenny and pizza
»

Chef Kenny Bowers launches Kenny’s East Coast Pizza

Chef Kenny Bowers already makes one of the best burgers in Texas. ...

article image
»

Pizza king Jay Jerrier confirms he will open Cane Rosso at Dallas Cowboys’ The Star in Frisco

After eight pizza restaurants spread across Texas and two ice cream ...

Have you seen Deadliest Catch on TV? This king crab came from that boat
»

Samir Dhurandhar is cooking Indian food for Nick & Sam’s Sunday Supper this weekend. Here’s how to snag a seat.

The uber-talented chef and co-owner of Nick & Sam’s ...

hutchins bbq
»

Hutchins BBQ doubling the size of its flagship McKinney restaurant to meet booming demand

McKinney’s praiseworthy Hutchins BBQ is expanding their ...

John Tesar hopes to turn scallops into pearls with his new ventures
»

Here’s a Dallas wine dinner you shouldn’t miss: Hall Wines plus a scallop s’more. Yep, that sounds crazy (and weirdly delicious)

I don’t have any idea if a “scallop s’more” ...

stirr
»

Chef Chad Bowden leaving Culpepper Steakhouse for new Deep Ellum restaurant

Chad Bowden, the longtime chef of Culpepper Steakhouse in the Dallas ...