Chef’s Table

This modern, award-winning Dallas restaurant aims to create a relaxed fine-dining atmosphere, serving contemporary global cuisine with Pacific Rim influences.

Executive Chef, Christopher Patrick, received his degree in the culinary arts from the Art Institute of Dallas. With more than a decade of experience working in top kitchens throughout the city, he has worked with top chefs including Yutaka Yamoto, Anthony Bombaci and Kent Rathbun, securing his first Executive Chef title at Fedora.

Eventually, Chris found his way to Abacus, where he began he started off as a Sous Chef in 2012, before working his way up to Executive Chef.
In 2017, he was asked to prepare dinner at the prestigious James Beard House in New York City.

We invite you to join fellow diners and enjoy the following 5-Course Menu, designed and prepared uniquely for the DINE4SIX table:

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Welcome Cocktail:
Pear Debonair – Hennessy VS Cognac, Pear/Apple/Sage Shrub, Honey, Lemon, Champagne, Angostura Bitters

1st Course:
Togarashi Seared Tuna Tataki, Favorite Roll
Bieler Pere en Fils, Bandol, Provence, Rose

2nd Course:
Pan Roasted Diver Scallop, Whipped Potato, Creme Fraiche, Caviar, Salt & Vinegar Chip
Qupé, "Y" Block, Santa Barbara, Chardonnay

3rd Course:
New Zealand Lamb Chop, Pink Peppercorn Gnocchi, Mushroom Bordelaise
Chelsea Goldschmidt, Alexander Valley, Sonoma County, Merlot

4th Course:
Hickory Grilled Cervena Venison, Crispy Polenta, Asparagus, Charred Tomato Romesco, Garlic Aioli
Ferraton Pere en Fils, Samorens, Cotes du Rhone

5th Course:
Passion Fruit Creme Brûlée, Blackberry Compote, Blueberry Mouse, Macaron
Graham’s “Six Grapes” Reserve Porto

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“From the moment you step through the door to the time you leave. Every lunch, dinner, special occasion, and cocktail is a chance for an extraordinary experience… You can have an ordinary dining experience anywhere, just not here.”