|
Come in and enjoy our new menu!
Wine Dinners
Dirty Dozen Cooking Classes
Culinary Tours
Abacus and Jasper's Monthly Newsletter
To make online reservations please visit Open Table
Casual
Elegance - a unique Five Star dining experience. At
Abacus, you will enjoy Five Star cuisine in a relaxed
atmosphere, a new trend in upscale dining. Our staff will go the distance to ensure personalized
service and a dining experience beyond your expectations. Enjoy flavorful
dishes created by Chef Kent Rathbun.
His interest in creative and unusual dishes has
taken them to kitchens all over the world to research
new ways to prepare food. This research is widely reflected
in the Abacus menu that demonstrates their eclectic
style. Enjoy unique dishes using Mediterranean,
Cajun/Creole, American, Southwestern, and Pacific Rim
influences.
Since its opening in 1999, Abacus has
received numerous accolades including Mobil Four-Stars,
AAA Four Diamonds, and Five Stars from The Dallas Morning
News. Chef Kent Rathbun was nominated in 2000, 2002,
2003 and 2004 by the James Beard Foundation for Best
Chef: Southwest. You may dine in the restaurant, at
our bar, or at the chef's table, all of which are non-smoking.
Private dining and off - site catering are also available. We offer special
events, including wine maker dinners, wine country tours,
and our famous Dirty Dozen interactive cooking classes.
Abacus'
ranking continues to be catapulted into the local and
national spotlight. Bon Appetit's Best of the Year 2001
issue named Abacus' Chef's tasting menu a top pick.
Dallas restaurant industry voted Abacus: Best Restaurant,
Best Restaurant Design and Chef Kent Rathbun as Best
Chef in D Magazine, August 2001. Jerry Shriver of USA
Today, named Abacus as one of the top meals around the
world. Abacus has also been featured in magazines such
as Elle, Southern Living, Veranda, Food and Wine, Texas
Monthly, Rosie Magazine, and Wine Spectator.
Abacus Restaurant
4511 McKinney Avenue
Dallas, Texas 75205
p: 214-559-3111
f: 214-559-3113
For more information about future events,
please join
our e-mail list
|
