Chris  Patrick at Abacus

Bio

Christopher Patrick is the Executive Chef at Abacus, the award winning Dallas restaurant serving contemporary global cuisine with Pacific Rim influences. With more than a decade of experience working in top kitchens throughout the city, Chef Patrick has become an accomplished chef and mastered a variety of culinary disciplines.

Behind the Scenes

From My Menu

Chef Dean Fearing reviews Huckleberry-hoisin braised wagyu short rib at Abacus
$$$$ | Southern, | Modern, | American
Knox-Henderson
1 Review
"Over at Abacus, Kent Rathbun serves a killer braised wagyu short rib with a Southern twist—cornbread, barbecue sauce, and slaw. Being from the South, it’s something I could eat every day."
Chef Tracy Miller reviews Pan seared foie gras "PB&J" at Abacus
$$$$ | Southern, | Modern, | American
Knox-Henderson
1 Review
"Abacus is my choice for very special occasions. When I do get to step out, I’m always ready for Kent Rathbun’s foie gras dishes, which are always perfectly executed and creatively presented. A recent version was done PB&J-style with cashew-foie gras butter and gooseberry jam on whole wheat toast. I also love his pork belly, and always order his Caesar. They also have the best bread variety in the city. I could easily go through two bread baskets! I’d go there just for that if they’d let me!"
Chef Richard Chamberlain reviews Baby romaine Caesar at Abacus
$$$$ | Southern, | Modern, | American
Knox-Henderson
1 Review
"I never order Caesar salad when dining out because most are just mundane, but the baby romaine Caesar at Abacus with Parmesan black pepper tuille and marinated anchovies could be the best on earth. The flavors come together like none I have ever had."

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