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