abacus

we started with lobster shooters, which were amazing! the special was bufffalo tenderloin which was good. i say only good because the lamb was one of the best dishes i've ever had, unbelievable! mac'n'cheese was a little too rich. bok choy was tempura fried w/ a terrific sauce. i've been waiting to try thisrestaurantfor a long time ...didnt dissappoint.

tasion. i love abacus. very creative menu that blends texas and asian foods - i.e. tasion. my favorite menu item is the beef tenderloin. divine! great customer service as well. therestaurantcares if you had a good experience in dining.

overall, expect a class operation, smart service, quality "fusion-like" dishes, and an expansive sushi menu. business diners and highland park-ites flock to this pricey, upscale neighborhood staple.

sight: granite bar tops, pressed linens, dark leather couches, this place is texas sophisticate

sound: packed with client dinners, power couples, highland park-ites and the occassional cougars sprinkled in made the bar andrestauranta bustling thursday evening.

touch: clean, upscale, modern.

smell: no open kitchen, no delicious smells wafting from the tables...mainly because the majority where ordering sushi...

taste: 

bread basket- an assortment of fresh baked bread including an herbed focaccia (a little greasy), pretzel bread (doughy), and a cashew cherry bread (dense and doughy)

akaushi beef carpaccio- stunning and delicious! beeman ranch thinly shaved beef with a tart red ruby grapefruit vinaigrette, toasted pinwheels, fresh watercress and herbed oil. a repeat for sure. i was actually lucky than ran out of their himachi on the menu or else i wouldn't have ordered the carpaccio.

shaved brussel sprouts- wok tossed in a blend of sticky soy made these sprouts delicious—click on at whiskandtell.com where i recreate the recipe in my own kitchen.

parsnip soup- creamy, delicious, served tableside enveloping cauliflower bits and wild mushrooms. perfect for a fall evening.

spice cake truffle- complimentary mini chocolate truffles dusted in spice “cake-like” spices (ie cinnamon nutmeg). my first round came with a half bitten truffle (oops), but the waitress apologized profusely and replaced.

we had a great time catching up with friends and enjoying the menu at abacus. i preferred the appetizers and dessert to the entrees, but none of the food was bad. the service was more than adequate and the entire staff was friendly and welcoming. therestauranthas a nice atmosphere that would make it a fun place to dine with friends or a great place for a romantic night with a spouse or significant other.

even duringrestaurantweek, abacus didn't disappoint. at first, i thought the decor was going to be stuffy but it manages a tasteful sophistication that doesn't alienate younger diners. the menu was impeccably delivered, and without the usual compromises seen duringrestaurantweek. i had fabulous potato conch and possibly the best, most succulent duck breast (over grits) that i have ever had. while i won't be a regular, i'll keep abacus in my pocket for those splurge meals and special occasions. it's worth it!

create a unique dining experience!. this is the type ofrestaurantyou should go to if you are a foodie looking for items not usually offered at more casual restaurants. otherwise, your just gonna pay a lot for something that's probably just as tasty at a cheaper place.

examples: go for the walu, the lobster shooters, duck, and especially, the foie gras.
* beware the possible adverse gastrointestinal effects that are inherent to walu, proceed with caution hahaha

service was top notch- the server took a lot of time to suggest items, tweak some to our liking, and to create a meal with items that really complimented each other!

will have to add this to my top five list. went forrestaurantweek and the menu was above and beyond many other places. the service was impressive for such a busy place and we were not rushed out. i will return!!

well...used to be a favorite.... but unfortunately i believe either the service dropped or the food quality has dropped. it seems that some of the finer restaurants have dropped their quality and relied heavily on their name to keep them open.
on the last occasion i went i dined at the bar, as i did not want to have to wrangle with the waiter and buy a bottle of wine. i enjoyed my glass of scotch and ordered the halibut. when it came out it was under seasoned (i'd normally just add salt), so dull in color it was unappetizing (usually get over that as well); but the worst was that it was cold...and overcooked.
trying not to inconvenience my bartender i politely brought to his attention my cold dish and he whisked it away. when it was brought back awhile later, the fish had remained in the same spot, the sauce was dried out, and dun dun dunnnnn...appeared to have either been microwaved or sat under the heat lamp for awhile.
since this incident i have returned a few times to have lack luster and expensive dessert and so-so wines at a high price. i will no longer dine at thisrestaurantand continue to spend my money on food i can beautifully prepare at home w/ a better dining experience.