Cuisine:

• Sea food
• Asian
• Diner
• Others
• Eclectic
• Fast Food and Hamburgers

Abacus Description:
Lobster shooters served in a chili-and-coconut-spiked saké prime the palate for what's ahead at this contemporary restaurant. Chef Kent Rathbun's global cuisine ranges from a wide selection of sushi to a chef's tasting menu. On the latter is beef tenderloin on a creamy black truffle risotto with red wine butter. Or try the pimenton seared diver scallops on Spanish chorizo-saffron rice. Seasonal selections include hot tomato-cold tomato consommé with mozzarella and pesto salad and Niman Ranch chipotle-glazed bacon and scrambled duck eggs with truffle. Elk is the ingredient that helped Rathbun win the Iron Chef competition; it's featured at Abacus in the chili-rubbed elk loin served with charred corn, Xocopili mole and Anson Mills blue grits. Pastry chef Rick Griggs creates sweet ensembles, such as chocolate goody boxes, custards, sorbets and more. The East Texas peach turnover and peanut butter malted ice cream are also worth the splurge. The once slow-paced bar with its designer cocktails now boasts a nightlife vibe while maintaining class and charm.


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