The food was excellent but the service was sub par. Personally I give this place 10 stars!! ********** User ( 15:47) This is supposed to be one of the best restaurants in Dallas but we had a disappointing experience. We will definitely be joining you again on our next celebration event. A huge THANK YOU to Heather and the entire staff for helping create such a wonderful experience for my family. Our overall service was excellent to say the least. And the manager on duty was fantastic to deal with. They orchestrated my wife's family arrival time and seating, and helping us time our arrival perfectly as to surprise my wife when she walked into the dining area. OMG, Heather and the staff helped me tremendously in coordinating this event. enjoyed every minute of it User ( 23:30) Where do I begin?! I wanted to surprise my wife with a birthday dinner at Abacus. There's something for everybody here, and whatever you order is sure to be an unusual eating experience. They have a tremendous variety of both entrees and appetizers, and do a great job of serving classic foods you know with a unique flair. even if I looked dumb haha Not to mention, the food blew me away. Everyone from the hostesses to our waiter was very pleasant, polite and helpful. Regardless of that, the customer service here was fantastic. User ( 14:36) I ate here a week ago- and let me just start off by saying that I arrived wearing ripped jeans and a T-shirt, a far cry from how one should dress for a restaurant this upscale. User ( 01:23) Absolutely the best dining experience. I could go on.Abacus is on the screws better than I have ever seen in this city. What an awesome experience! Will definitely return! User ( 23:27) Been doing the Dallas Dining Scene a long time. User ( 22:38) "The French Dirty Dozen" Spent a Sunday afternoon learning and working in the kitchen with a group of people that love to cook and create and the evening enjoying the fruits of our labor. The food is prepared well, and although plating could use just as much toning down as their interiors, balances flavors well enough. Drink prices are fantastic, especially during special hours, and are made well, with the bartenders taking specific care towards their craftsmanship. Nothing is technically wrong with it, but it tries too hard to be something it isn't. Its similar to the business suite at the airport. The interiors are a strange mismatch that tries much too hard to be classy, all the while seeming drab and dated. With food, presentation is just as important as flavor, and that is where Abacus is lacking. The chefs and servers seem modest about their food, and the quality of all of my dishes were quite good, albeit a bit overpriced for what they were. Its not that the food is low quality, and the chefs are headstrong, quite the opposite. User ( 00:07) Abacus often gets lost up its own behind in pretentiousness. Our proteins were both slightly undercooked. Griddled Homestead Mills Stone-Ground Grit Cake with Firestone & Robertson Distilling Co.What Others Say About This Business: User ( 10:58) Service was impeccable. Yangarra Estate Vineyard McLaren Vale Shiraz 2013 Grilled and Chipotle-Dusted Venison with Green Chile–Venison Tongue Tamale, Pasilla Mole, Sweet-and-Sour Onions, and Cilantro Hartford Court Russian River Valley Pinot Noir 2014 Pan-Roasted Duck Breast with Almond Monkey Bread, Roasted Shallots, Charred Texas Peaches, and Smoked Butterscotch Intermezzo > Green Chartreuse–Gin Sorbet with Carbonated Cherries and Finger Limes Gran Moraine Yamhill–Carlton Pinot Noir 2013 WindRacer Anderson Valley Chardonnay 2013Ĭountry Ham–Wrapped Pheasant Breast with Leg Confit, Savory Crêpe, Vanilla–Parsnip Purée, and Pickled Blackberries WillaKenzie Estate Pinot Gris 2015 Dinnerīutter-Poached Gulf Shrimp with Spiced Granny Smith Apples, Smoked Steelhead Roe, Puffed Wild Rice, and Radishes Jumbo Lump Blue Crab with Crispy Chicken Skin, Fermented Habanero, and Scallions Smoked Rabbit Sausages with Apple–Fennel Fritters and Blackberry–Port Reduction Buffalo Tartare with Deviled Quail Egg Aïoli and Pickled Mustard Seeds on Pretzel Toasts
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