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July 2008
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Kent Rathbun's award-winning, five-star Abacus restaurant has been closed for a few weeks for a major renovation. Now it's back, with some notable changes both in the decor and in the menu. Carnival cauliflower-littleneck clam chowder with grilled spring ramps (pictured), salad nicoise and a classic hearts-of-romaine Caesar are among the soup-and-salad starters. But there also are small plates such as ancho honey-glazed quail, wood-roasted foie gras, lobster-scallion shooters, grilled hamachi sashimi, and jumbo lump crabcakes with apple-smoked bacon. Colorado lamb ribeye, hickory-grilled Atlantic swordfish, pan-seared Gulf snapper, honey-soy glazed salmon, wood-roasted buffalo tenderloin and butter-poached lobster are all big plates on the new Rathbun agenda, as is chili-rubbed elk loin, a dish from Kent's recent Iron Chef America triumph. Steaks and chops will include a 16-ounce bone-in filet, a 16-ounce wood-grilled pork porterhouse, and a USDA Prime bone-in strip (in two sizes). Among the sides: lobster risotto, oven-baked mac and cheese, pommes frites with white truffle oil, and Anson Mills serrano cheese grits. The dessert list looks divine, but we're betting a popular favorite will be the Elvis Parfait: banana custard, fresh raspberry jam, peanut butter-malted ball ice cream and peanut brittle. We'll show and tell more as further details are released to us. Meanwhile, if you're an early user of Abacus 2.0, please report back on what you think of the changes. |
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Comments
Posted by PF @ 9:02 PM Wed, Apr 30, 2008
What is a "bone in" filet the tenderloin side (only) of a porterhouse or t-bone?
Posted by Kelvin @ 2:08 PM Thu, May 01, 2008
The only difference in the menu format is the addition of a more extensive selection of steaks. The rest of the format and dish styles are as before. The lighter, more open feel after the renovation is an improvement. (Thank God they lost that old carpet!)