I went to Abacus last year during restaurant week and was blown away. So, this year, I booked 2 reservations for restaurant week. I ended up cancelling my 2nd reservation. Here is the scoop....
The food was unacceptable in quality for a restaurant that charges as much as they do. The potatoes were raw. The bread was store-bought and not made fresh in their kitchen. The braised short ribs were overcooked. Worst of all, I inquired about this with their chef and he simply stated that the restaurant week meals were of lower profit margin, hence the lower quality. Hmmm... isn't it the idea to do this as an advertisement or promotion of your restaurant? In other words, this is the showcase to attract new customers. This is not a loss to the restaurant but an advertising expense. The chef/owner needs to take Business 101. He might be on top of the world now after winning the Iron Chef award, but the restaurant business is a tough business with 50% of new restaurants going out of business in the first 2 years and with the economy being squeezed by high oil prices, his situation could reverse real quick.... Losing loyal repeat customers like me in today's economy is not smart....
On the good side, the lobster shooters are just as enjoyable as always. Yummy!
Just chairs and tables in a room. Not good, nor bad. Kinda reminds me of a street food stall in old Hong Kong (a dai pai dong). I mean that in a good way. It is loud, lively, and you get to see the chefs in action.
Good service. The waiter forgot one of my dishes, but he apologized and gave us a free dessert so all is forgiven.
I think that the chef's TV appearance got to his head. The atmosphere and service are still good as before but the food is not acceptable for a restaurant of this price range and supposed caliber. I was a loyal diner in and out of restaurant week all last year, but this year, I will steer clear of Abacus. I give Abacus of Dallas 2 out of 5 stars.
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