THIS RESTAURANT IS CLOSED Abacus

THIS RESTAURANT IS CLOSED Abacus Restaurant Review:

Chef de cuisine Christopher Patrick now helms the kitchen at Abacus (Kent Rathbun continues to work with Kent Rathbun Concepts, but is wearing a different hat). Patrick's menu will change seasonally, with standout dishes including the seared diver scallops and Nueske's bacon-wrapped heritage Berkshire long-bone pork chop with hummingbird bread. Menu favorites remain, like lobster shooters served in a chili-and-coconut-spiked saké. Chef Patrick still offers the global cuisine that ranges from a wide selection of sushi to a chef’s tasting menu. On the latter is beef tenderloin on a creamy black truffle risotto with red wine butter. Pastries are a mix of old favorites and new choices: strawberries and cream, black sesame granola, crème fraîche crémeux and angel food cake. The once slow-paced bar with its designer cocktails currently boasts a nightlife vibe while maintaining class and charm.