Dallas' relaxed fine-dining pioneer
A lively young crowd gathers at Abacus, a modern space that could easily make the top restaurant designers in the country swoon. To match the stylish garnet dining room, the kitchen offers a vibrant selection of contemporary global fare that incorporates the flavors of the Mediterranean, Southwest and Pacific Rim.

Whether you want to secure your spot at the luxury Dallas restaurant for a Saturday night dinner for two or a private party for 20, you will be served some of the most talked-about dishes from chef Kent Rathbun (yes, the guy who won Iron Chef America).
Our Inspector's Highlights
  • Abacus stands out from its Uptown Dallas neighbors with its its induction into the Nation’s Restaurant News’s Fine Dining Hall of Fame and its imaginative menu featuring Pacific Rim by way of Texas cuisine.
  • The restaurant's dimly lit bar emits a trendy aura with its low slung couches and lounge tables, serving as a hot spot for locals and visitors alike.
  • While you may be more inclined to visit the modern eatery on a weekend, there are plenty of good incentives for stopping in during the week, including half-price bottles of wine Mondays and Tuesdays, and special six-course and nine-course tasting menus Mondays through Thursdays.
  • Pastry chef Mark Menzie oversees all of the tasty desserts.
  • Take comfort in knowing that you can (attempt) to cook up food just as good at home by attending the restaurant's monthly cooking class. Chef Rathbun’s Elements line cooking products, which include ancho chili, honey-teriyaki and Texas peach barbecue sauces, spicy Thai marinade, Malaysian yellow curry sauce, an award-winning Caesar salad dressing and a roast shallot and black pepper vinaigrette dressing, are sure to give your food the perfect flavor.
Things to Know
  • While it can get loud in the bar, you can easily have a private conversation without yelling across the table.
  • Abacus is open for dinner only six days a week; the restaurant is closed on Sundays. 
  • If you just can’t wait to get inside the Dallas restaurant, you can arrive up to an hour early and get a Chocolate Swan Martini or an Abacus Manhattan at the bar, which opens daily at 5 p.m.
  • The dress code at Abacus is business casual. 
  • The fine-dining establishment offers private dining for group sizes between 12 and 50, complete with audio visual equipment and a lunch or dinner service. The restaurant can also be closed to accommodate 200-person parties.
The Food
  • Among the most popular dishes at the Uptown restaurant are the lobster-scallion “shooters” with a red chile-coconut sake.
  • Oven-roasted venison, Niman Ranch bacon-wrapped tiger prawns are a few favorites served at the Dallas restaurant. 
  • Get a taste of the Southwest with the “bacon and eggs,” consisting of Niman Ranch chipotle bacon, scrambled duck egg and black truffle.
  • Pacific Rim elements can be found in the variety of sushi options.
  • Among the desserts, there’s a chocolate banana mousse cake with spiced rum caramel sauce, coffee and doughnuts with white chocolate espresso cream and s’more lollipops.
The Chef
  • Chef Chris Rathbun has been a local celebrity in the Dallas restaurant scene ever since he received his culinary arts degree from the Art Institute of Dallas.
  • With more than a decade in fine-dining, Chef Rathbun has worked with renowned chefs such as Ytaka Yamota, Anthony Bombaci and Kent Rathbun.
  • Working in some of Dallas's top kitchens, which include Nobu, Yutaka Sushi Bistro, Nana, N9NE Steakhouse and Fedora, has allowed Rathbun to master a variety of culinary disciplines.  
  • In 2012, Chef Rathbun joined Abacus as a sous chef, before working his way up to executive chef.

Business casual
Private dining
Reservations recommended
Valet parking
Getting There
4511 McKinney Avenue, Dallas, Texas 75205
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