Chef
Kent Rathbun

Dallas

About Kent Rathbun

Kent Rathbun is a Four-time Beard Award-nominated American chef and restaurateur. His restaurants include Abacus, in Dallas, Texas, an upscale restaurant chosen as most popular in Dallas by the 2007 edition of the Zagat Survey, Jasper's, in the Texas cities of Plano, The Woodlands, and Austin and Hickory, his upscale burger and bbq concept in Plano. He also caters in Dallas/Ft Worth, Houston and Austin with his entity Kent Rathbun Catering.

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My Venues

Abacus
4511 McKinney Ave
Dallas, TX
Hickory
8100 Dallas Pkwy Ste 115
Plano, TX

Jasper's
1251 State St #950
Richardson, TX

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Accolades

Nominee for Best Chef: Southwest
James Beard Foundation
Top Meals Around the World
USA Today

AAA Four Diamond Award
American Automobile Association
Best of the Year
Bon Appétit
Fine Dining Hall of Fame
Nation's Restaurant News

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Where I Go Out

Trompo taco

Bachman Tacos & Grill

$, Outdoor Seating, Tacos, Northwest Dallas

"It’s hard to find a hotter taco, and I’m not talking about spice. The trompo taco is filled with pork but they do it gyro-style, which makes all the difference. Plus they caramelize the onions and jalapeños on the grill, which is, in my opinion, the only way a taco should be done. Each taco is made-to-order and comes out so hot that you literally have to wait a few minutes before you can dig in."

Off The Bone Barbeque

$$, Bbq, Cedars

"The bark on the meat is extremely tasty. This reminds me of my own pulled pork. It has great smoke flavor, great bark, and great sauce."

Pappadeaux Seafood Kitchen

$$$, Full Bar, Seafood, Cajun / Creole,

"I crave these crawfish. They are tossed in butter and doused with Creole seasoning, so they have a nice spice to them. I have worked in New Orleans, and this dish brings me back to Bourbon Street."

Babe's Chicken Dinner House

$$, American, Fried Chicken, Southern / Soul, Central Arlington

"The fried chicken here just reminds me of home. I like this concept so much that I went there for Easter Sunday. The fried chicken is always moist on the inside and crispy on the outside, and it comes out hot and fresh every time. I’ve never had a bad experience at Babe’s."

Chef

Kent Rathbun

Abacus, Hickory

Sausage & mushroom pizza

Louie's

$, Pizza, Knox / Henderson

"I love dive restaurants, and this place makes an awesome pizza crust, which is thin like a cracker, exactly how a pizza crust should be done. They use sausage that reminds me of the good, authentic Italian sausage my dad used to get in a Little Italy grocery store we went to in Kansas City."

$$$, Outdoor Seating, Greek,

"This sandwich features lamb, red onions, tomatoes, and feta cheese in the middle of warm toasted pita bread, all served with a side of tzatziki sauce. What could be better than that?"

Chef

Kent Rathbun

Abacus, Hickory

At My Venues

Baby romaine Caesar

Abacus

$$$, Sushi, Modern, Full Bar, Seafood, New American, Knox / Henderson

"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."

Chef

Richard Chamberlain

Chamberlain's Steak and Chop House

Pan seared foie gras "PB&J"

Abacus

$$$, Sushi, Modern, Full Bar, Seafood, New American, Knox / Henderson

"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

Tracy Miller

LOCAL, Rosemont Social Club

Huckleberry-hoisin braised wagyu short rib

Abacus

$$$, Sushi, Modern, Full Bar, Seafood, New American, Knox / Henderson

"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."