When folks ask me where my mainstay Dallas favorite restaurants are, a few come to mind. Now, this question is especially hard because being a born and bred Dallasite I have seen many of my favorites come and go. I’ll say it clearly, Dallas is a tough market for restaurants. There is increased natural competition between chefs and the creativity in our local kitchens is unmatched. There has always been one restaurant that has never wavered in attention or notoriety, Abacus.
I mean, this place has serious accolades and history. Since opening in 1999, Abacus restaurant has received numerous awards and has been catapulted into the local, regional and national spotlight with industry recognition from Mobile Four-Stars, AAA Four Diamonds, DiRONA, a Five Star rating from the Dallas Morning News and the “Most Popular Restaurant in Dallas” rating by Zagat Survey in 2007 and 2008. So it goes without saying that this establishment has climbed into the hearts of locals and travelers alike. Now, with a new Executive Chef at the reigns, the legacy continues.
Lucky for me, I received an invitation to come in and sample some of the new creations coming out of Chef Chris Patrick’s kitchen and it was a delight. Chef Chris Patrick has led the culinary team at Abacus with new menu development, sourcing local ingredients and coordinating private wine dinners. His leadership since 2012 and demonstrated talent have merited another important benchmark in this chef’s career—his promotion to Executive Chef. Prior to joining Abacus, Chef Patrick worked in some of Dallas’s finest kitchens, including Nobu, Yutaka Sushi Bistro, Nana and N9NE. Now he is on to cook at the James Beard House in 2017. We were in for a treat and a tasting menu that is unparalleled in superiority from others I’ve had.
After a couple of starting cocktails (I recommend the Barrel Aged Old Fashioned and Fly Away on my Zephyr) we began our meal. First out? A Chilled Butter Poached Maine Lobster rolled in English Cucumber with Sansyo Pepper, Chives, Hibiscus Ponzu and Tobiko. Rich lobster is cut by the refreshing bite of cucumber and savory ponzu. This dish is on my death row list. Next came a Seared Diver Scallop wrapped in a Blue Crab-Purple Hull Pea Crepe with Pancetta, Carrot Puree, Honey Whipped Ricotta and a Sorrel Beurre Blanc. Delicate scallop combines beautifully with a buttery crepe and fresh carrot taste for something truly special.
Mains came next after a brief intermezzo palate cleanser. Pan Seared Georges Hawaiian Opah was flaky and wonderful when paired with King Trumpet Mushroom, Japanese Eggplant, Cashews, Mango Puree and topped with a Coconut-Lime Foam. Patrick masterfully serves a Hickory Grilled Beef Tenderloin with southwestern inspired Guiso-Spinach Empanada, a Habanero-Corn Puree, Tomatillo Relish and Ancho Honey. My favorite of the mains happened to be a Hickory Grilled Pine Nut Crusted Cervena Venison with Heirloom Tomato Summer Squash, Polenta and a Cippolini Onion-Balsamic Reduction. Perfectly cooked with a crispy crust and creamy polenta side. This dish is really something special. Don’t miss dessert either, luckily for us we got to try one of each!
No Comments