Fall in Love with Abacus’ New Fall Menu and Happy Hour

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First things first:

Abacus is launching a fall happy hour with $12 appetizers and $6 cocktails. This is a stellar deal when you consider we’re talking about Abacus. A Dallas mainstay of high-end dining and the home of the infamous lobster shooters. So on Tuesdays through Fridays from 5:00 to 6:30, I suspect this would be a fab hang.  Here are a few snaps:

The new fall menu items are as follows:

Seared Hudson Valley Foie Gras with Oatmeal Cream Pie Pomegranate Reduction and Orange-Fennel Marmalade

Garam Masala Dusted Maple Leaf Farms Duck Breast with Grilled Leg Confit, Saffron Rice and Tikka Masala Cream

Wood Roasted Bone Marrow with “Notorious O.A.T.” Mustard, Honey Roasted Figs and Shaved Bourbon Smoked Cheddar

Beeman Ranch Akashi Beef Tartare with Kalamata Olive Aioli, Castelvetrano Olives, Sunchoke Chips and Quail Egg

Pan Seared Mediterranean Bronznini with Baby Bok Choy, Snow Peas, Scallions, Purple Sweet Potato and Blood Orange Ama-Zu Ponzu

Wood Fired Cervena Venison with Vanilla-Parsnip Puree, Juniper Smoked Romanesco Cauliflower and Sour Cherry Reduction

New dessert items by Chef Cessy:

Apricot Gyoza: Apricot Compote, Toffee Lace Tuille, Cinnamon Icing, Black Sesame Granola, Lemon Ginger Sorbet

Sacher Torte: Dark Chocolate Cremeux, Chocolate Sacher Cake, Chocolate Paper, Cherry Fluid Gel, Pistachio Fennel Crumble, Cherry Vanilla Ice Cream

 

Image of Chef Chris Patrick via abacus-restaurant.com
Image via abacus-restaurant.com

The new Executive Chef over at Abacus, Chris Patrick, has been part of the team for a while now, but is truly coming into his own with this new menu.

Here’s a little Q&A for you.

Foodbitch: How did your culinary path lead you to where you are?

Chef Patrick: Early in my career I made it a goal to expose myself to as many different cuisines as I could. I think this choice of exposure helped prepare me for my current role at Abacus. As far as how I got to Abacus, my wife actually sent my resume to the company to apply for a position in one of our other properties without telling me that she had. I wasn’t happy where I was working at the time and I guess she was tired of hearing me complain about it. After cooking a tasting for Chef Kent I ended up at Abacus. It all happened very fast and I am thankful every day to be here.

FB: What is it like taking the helm of a Dallas institution like Abacus as such a young executive chef?

CP: My team and I have been writing and executing the menus at Abacus for three years now so I guess I am used to the pressure of our client’s expectations. I am very humbled and honored to be where I am and working with the staff I work with on a daily basis. I get to work with some very talented individuals who inspire me every day.

FB: What inspired the new fall menu? (Besides fall ;)

CP: For me this new fall menu is a chance to start with a clean slate. We are trying some new things that have never been seen at Abacus and I am pleased with the feedback from our guests. Change is always a good thing and it opens the door for new possibilities.

FB: What’s your favorite thing on it?

CP: My favorite item is the Wood Roasted Marrow Bones. I love bone marrow and I am happy that so many of our guest love it as well!

FB: What do you like to make at home when you’re not working?

CP: I am a sucker for anything Tex Mex or Mexican inspired. Having said that, barbacoa is one of my favorite things to cook and eat at home.

FB: If you put together an Abacus Date Night Menu For Two, what would be on it? Please include drinks.

CP: I would keep things light and to share for a date night menu with some craft cocktails by Jordan Gantenbein.

First:
Beeman Ranch Akaushi Beef Tartare, Kalamata Olive Aioli
Castelvetrano, Sunchoke Chips, Quail Egg
Ritz Cocktail: Remy Martin VSOP, Cointreau, Luxardo Maraschino , Lemon, champagne
Second:
Seared Hudson Valley Foie Gras, Oatmeal Cream Pie
Pomegranate Reduction, Orange-Fennel Marmalade
And Everything Nice: Bruchkaddich Islay Barley, Mt. Gay Black Barrel Rum
Lemon, Darjeeling Tea, Sugar, Absinth, Orange Bitters
Third:
Hickory Grilled Cervena Venison, Vanilla-Parsnip Puree
Juniper Spiced Romanesco Cauliflower, Sour Cherry Reduction
Barrel Aged Old Fashioned: Very Old Barton, Orange, Angostura Bitters, Vanilla
Fourth:
Sacher Torte, Dark Chocolate Cremeux, Pistachio-Fennel Crumble
Cherry Vanilla Ice Cream
Graham’s 20 Yr. Tawny
FB: Ooh, I hope my Food Bastard is paying attention because that sounds like a killer date night. Tell me about Chef Cessy and how you guys work together.

CP: Cessy is a rockstar. We hit it off on my first interview with her and I knew she had something going on. We are still getting to know each other but she has a great sense of humor and attitude and is an amazing addition to our team. I look forward to seeing even more great things from her next year!

Us too, chef, from both of you!
Abacus // 4511 McKinney Avenue // kentrathbun.com

Disclaimer: the dishes and cocktails pictured in this post were part of a media tasting featuring the new menu at Abacus. Thus, the food and drinks offered to the media present was comped for the purposes of review and publication.