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Since 1999, Abacus has represented the quintessence of creative dining injected with a good dose of common sense. Now, after a complete overhaul of the dining room and the addition of the Bar at Abacus, a transformation fueled by modern chic, lighter hues and rich textural finishes of wood, stone and frosted glasses animated with an Asian timbre to highlight its minimalism, chef Kent Rathbun returns with his energetically innovative global cuisine. Each global corner takes a bow from within his food, from the ancho honey-glazed quail with a jack cheese tamale and Shiner Bock barbecue, to the soy-glazed wild salmon with stir-fried Brussels sprouts, to the braised Kobe short rib with a shiitake mushroom sticky rice cake, your senses will be invigorated into sublimity, plate after plate.
Now that the greyhoundy tequila tasting is postponed to next Thursday, I'm sure you're all wondering where you can get your premium spirit this weekend. The answer, if you have cash money to spend, is... More »
In its continuing effort to transition from a respected financial magazine to a full-time generator of mostly half-assed lists, Forbes released yet another list today, this time of America's four- and... More »
Even if you didn't major in math, this is an easy equation: Gourmet food at a discount plus a tax write-off equals what? A no-brainer. Fancy Dallas-area restaurants with names that roll off the tongue, like Abacus and Sullivan's Steakhouse, have... More »
What do Dallas restaurant-goers do when news spreads that U.S. military forces have killed Osama bin Laden, the man behind the most heinous attack on American soil? They don't embark on drinking binge... More »
The bar at Tony's Mexican Restaurant stays busy serving up margaritas and mojitos, but its clientele is mainly families. It has the three main requirements for a happy family dinner: good food, low prices and a kid-friendly staff. Tony's offers kid's plates including quesadillas, tacos, hamburgers, enchiladas and fried shrimp. (Adults who want smaller portions can order a child's plate for a small fee.) The atmosphere at Tony's is like a large family kitchen, so noise from fussy toddlers or crying babies is usually lost in the sea of conversation and music. There's also an outdoor patio (fenced to keep the kids from wandering) that can withstand a fair amount of yelping.
Its plush and cutting-edge tones are choreographed with dramatic angles, jarring plunges and hard surfaces softened by sloping ceiling soffits, rounded angle points, rich wood, deep reds and sumptuous fabrics. And chef/owner Kent Rathbun's food employs as much dipping, lunging, sloping and breathy sweeping as the atmosphere, albeit with more aroma. Rathbun draws from a variety of influences--Asian, New American, Southwestern--stirring them in his state-of-the-art kitchen to craft atypical... More »
If chef Kent Rathbun's brilliantly orchestrated Abacus is anything, it's fancy. Its rich elaborateness is accomplished in thoroughly fresh ways, both on the plate and in the dining room. The food is complex with lots of influences meticulously merged in a loud, well-creased ascot sort of way. The decor is...well, it's a futuristic rendering of poshness. The interior is filled with dramatic angles, jarring plunges, and hard surfaces softened by sloping ceiling soffits and rounded points. It's r... More »
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