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Dinner at Abacus (Dallas)

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Dinner at Abacus (Dallas)

zin1953 | Apr 1, 2008 04:32 PM

Continuing to eat and drink our way through the Dallas-Ft. Worth Metroplex -- when not attending a forensics/DUI law conference -- we had reservations at Abacus Restaurant, the flagship of Iron Chef killer, Kent Rathburn, forFriday night, March 28th.

Now I have to point out that that, three weeks earlier -- and one week after making the reservations -- I'd recevied a voice mail message on my cell phone from someone named Anne. The message went, "Hi, Jason, this is Anne. We met last week at ________ Steak House in Dallas. I just wanted to let you know that I'm at Abacus, and I look forward to seeing you again . . . ."

Hmmmmm . . . should I tell my wife about this telephone call? I mean, it sounded pretty -- but then again, I felt reasonably safe, as I hadn't been in Dallas (prior to this just-concluded trip) since 1970! So, what's a married guy to do? Call the woman back of course! I mean, I have reservations. She's going to see "Jason" sooner than she thinks, but it's not going to be the Jason she thinks! ;^)

We arrived for dinner, and I finally met my "paramour de telephone." Then, onto our table. We were seated in the beautifully appointed dining room, elegant and stylish, yet warm and inviting. Even the "techno" beat worked somehow, and didn't leave us with headaches throbbing to the beat! We each had a cocktail, and then onto the meal itself . . .

The electic menu features everything under the sun -- or, at least seems to. We started with an order of Lobster & Scallion "Shooters" with a Red Chile-and- Coconut Sake sauce for the table to share: superb! Then, I had a truly excellent Caesar salad, while Lynn chose an arugula salad, and Virginia opted for the Kumamoto Oysters on a half shell. For our entrees, Lynn had the Grilled Dry Aged Prime New York Strip served with a Black Pepper Demi, a crispy Sunchoke-Potato Cake and French Beans; Virginia had Wood Roasted Buffalo Tenderloin on Red Wine Butter, served with Truffle Whipped Potatoes and Baby Vegetables; while I chose the Grilled Colorado Lamb Loin with Sun Dried Tomato Chutney and Lobster Mushroom-Fingerling Potato Hash. Each was truly stunning! Perfectly prepared, focused yet with a wonderful array of flavors. Major Yums! And deliciously complimented by a bottle of 2005 Patz & Hall Hyde Vineyard Pinot Noir.

Our waiter, Steve, was friendly, knowledgable and helpful without being intrusive or "hovering" -- indeed, the service was the best we had in Texas.

Bottom line: would I go back? Answer: In a heartbeat! This was the first (and only) meal we had during our trip that would have been stunning if it were in San Francisco, L.A., Chicago, New York, or Paris . . . yes, it was THAT good!

Cheers,
Jason

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