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?