Abacus has a new chef … but the same amazing drinks.

With the recent departure of prominent Dallas chef and original Abacus chef, Kent Rathbun, a new face has stepped up to take over the kitchen. Chef Chris Patrick has kept the longtime high standard of Abacus and has created some new (and quite impressive) options to delight diners. One thing that has remained constant–the cocktails.

Their cocktail program offers classic cocktails done very well along with some intriguing, new mixology and seasonal offerings. Look for unique cocktails like the Smoke on the Water (shishito pepper-infused Roca Patrón Silver Tequila, Yellow Chartreuse, Aperol, and lime), delightfully smoky without being overwhelmingly so. Also, a seasonal option, the Slingin’ Smoke (apple wood smoked Absolut Elyx Vodka, Cherry Heering, sweet vermouth, Benedictine, pineapple, lime, mint, angostura bitters) is a complex cocktail served in an Absolut Elyx copper pineapple, smoked (literally served smoking) and meant for two.

: FLY AWAY ON MY ZEPHYR

The food at Abacus has always been extraordinary. (If you’ve never had one of their Lobster Shooters, make that happen soon.) At this dinner we were given the chance to try some of the newer dishes from Chef Patrick. He created new dishes like Seared Diver Scallops with a blue crab and English pea crepe, a Roasted Duck Breast with bing cherries and sasparilla-pecan granola, a Bacon-Wrapped Pork Chop with stone fruit and a blackberry-bourbon gastique, and Hickory Grilled Beef Tenderloin with a Guiso-spinach empanada.

: SEARED DIVER SCALLOPS (blue crab-english pea crepe, pancetta carrot puree, honey whipped ricotta, sorrel beurre blanc)

: ROASTED MAPLE LEAF FARMS DUCK BREAST fresh bing cherries sarsaparilla-pecan granola, pistachio-camembert cream

: HICKORY GRILLED BEEF TENDERLOIN (guiso-spinach empanada, habanero-corn puree, tomatillo relish, ancho honey)

Dessert was presented by a different Chris, their pastry chef, Chris McCord. The Strawberries & Cream was absolutely as delightful with strawberries served four different ways–in a sorbet, in a sauce, fresh, and … some other delicious way. The light angel food cake and lemon tart were the perfect addition to balance out the sweetness of the other elements.

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