Abacus

DFW Restaurant Week is one of my favorite weeks of the year.  Think of it as Christmas in August for foodies.  This event is a week where participating restaurants offer a prix fixe dinner of three courses (or a two course lunch) and donate a portion of the proceeds to the North Texas Food Bank.  Over the last few years, my wife and I have made it a point to visit a restaurant or two for the benefit of charity and our bellies.  For the first night of DFW Restaurant Week, we chose to meet some friends at Abacus, which is a restaurant that I have wanted to try for quite some time.

Comanche Buffalo Potstickers

Between the four of us, we tried Comanche Buffalo Potstickers and the Cornmeal Crusted Calamari for the first course.  The potstickers were flavorful and tender, with the buffalo having a texture close to barbacoa.  The calamari was outstanding as well and I particularly liked the crunchy batter which was a nice balance to the tender texture of the calamari.  This dish was also served with thinly sliced fried green tomatoes which I also loved.

Cornmeal Crusted Calamari

The table also decided to order a side of the Lobster Scallion Shooters, which were served six to an order and were not included as part of the three-course dinner.  This dish was a fried lobster dumplings which were served in a shot glass and topped with a red curry-coconut creme.  We all agreed that this dish was incredible and even asked for a second order prior to our entrees.   The curry sauce was extremely flavorful and went well with the lobster dumplings.  

Lobster Scallion Shooter

Abacus had six different entrees available on the prix fixe menu and I went with the Beef Tenderloin, which was served with a Black Truffle Potato Puree and Brussels Sprouts.  The tenderloin itself was somewhat lacking in flavor, but the sides were both great.  I particularly enjoyed the Brussels Sprouts, which were amongst the best that I have ever had.

Beef Tenderloin

My wife ordered the 44 Farms Flat Iron Steak, which was served with Green Beans and Sweet Potato Gratin.  While not as tender as my tenderloin, her steak was better seasoned.  Both sides were good, but I was particularly intrigued and pleased by the unique flavor and texture of the sweet potato gratin.  

44 Farms Flat Iron Steak

For dessert, each couple was given a dessert trio that included a slice of Salted Caramel Tiramisu, a slice of Blackberry Upside Down Cake, and a Dark Chocolate-Peanut Butter Tart.  My wife liked the blackberry upside down cake the best and I preferred the tart, which was extremely rich and bursting with the flavor of dark chocolate.  Neither of us particularly cared for the tiramisu and we both agreed that we would have preferred a more traditional tiramisu.  

Clockwise from Top Left: Salted Caramel Tiramisu, Blackberry Upside Down Cake, and Dark Chocolate Peanut Butter Tart

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.  The restaurant has 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.  

Abacus

http://www.abacus-restaurant.com

Livin the Good Life Rating=3