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Jul 7, 2008 04:14 PM

abacus tasting menu or pick and choose

im going this week just looking for some advice on how to get the most out of my trip

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  1. I love abacus and honestly, you can't go wrong either way...Personally I would go with the Prix Fixe menu..You get a little of everything....A must try is the Lobster shooters with the coconut sake...Yumm...

    1. I don't get Abacus. Overpriced, underwhelming food. I have been fortunate enough to get an up close and personal view to the food, the concept, etc., and I just don't think the quality matches the price point or the hype.

      Just my honest opinion.

      13 Replies
      1. re: Epicurious Esquire

        I think it made more sense prior to the arrival of Craft, Stephan Pyles, Fearings. I'm sure that has something to do with the redo. The food doesn't absolutely blow you away, but I think it’s pretty darn good. Except for the foam, can we all agree that savory foam is ridiculous.

        1. re: sike101

          It's pretty darn good, but at $50 a plate count me out!!! Ah, if only I traded energy commodities . . .

          1. re: sike101

            go for restaurant week!! you can't beat a $35 tasting menu :)

            1. re: sike101

              I hear Craft is on its way out...better eat there while it's around...Stephan Pyles is lovely if you want the tex mex flair..

              1. re: PWORD9D8

                That doesn't bode well. The central hotel in Victory can't keep a big name for more than what, two years. The last few times I've been in the W (on the weekend) Craft looks dead. I would have thought the hotel guests and sporting event traffic could have kept it going. Another NYC import down... Il Molino, BLT Steak, Smith & Wollensky. Nobu anyone? We'll always have prime steaks and enchiladas.

                1. re: sike101

                  Have the reports (from diners) on Craft been good? Just curious .. . I was never impressed with either S&W or Nobu.. despite wanting to be impressed by then. My one experience at Il Mulino wasn't so hot either, but it was Restaurant Week, so I won't hold it completely against them.

                2. re: PWORD9D8

                  PWORD - not sure where you get your word but Craft is absolutely not on the way out. That rumor has been squashed by many within the media. And Stephan Pyles has tex mex flair?? There's not a single thing Tex Mex about his menu. And Nobu is alive and well, also not going anywhere - that rumor is over a year old.

                  1. re: ieatdallas

                    ieatdallas, thanks for setting these people straight. I think its very annoying when people spread rumors like that and act they know whats going on in the Dallas restaurant industry.

                    1. re: sl1

                      Please correct me if I am wrong, but what I have heard is that Craft may switch from it current concept to a Craft Bar --- a more casual cousin. Certainly nothing confirmed but that is apparently being considered.

                      1. re: Bhutani

                        We have been to Abacus twice. The first time we did the tasting menu and it was phenomenal. It was fun to try new things we hadn't had before and each dish was executed perfectly. I never knew such little portions could be so filling. Several years later when went back and could not get the tasting menu b/c it was a weekend. We ordered off the menu and the whole thing was lackluster. I had sea bass that was definitely over cooked. We were very disappointed. I don't think I would go back unless I could do the tasting menu.

                        1. re: Bhutani

                          Now THERE is a good idea..and would go over well here...(in response to Bhutani)

                      2. re: ieatdallas

                        My point about Nobu was to lament another possibly underperforming NYC restaurant. I'd be disappointed if either closed. I was mad I never got to try BLT. I think the more non-steak (or at least somewhat different steak) and non-Mexican places we have in this town the better, and no, SP’s is certainly not Tex-Mex, although he does seem to use a lot of masa. Nobu is a 2-3 times per year spot for us (love it more than most on this board) and Craft is a...well once, but I’d definitely go back. I don’t pretend to be an insider, but the economic realities right now are what they are (see Mandarin Oriental). I can’t imagine 2 new high profile competitors coming in the past year would help either. Besides, I’m sure chefs Collichio and Matsuhisa aren’t sweating a little food board chatter. Coming soon…Koi! (joke)

                        1. re: ieatdallas

                          I'm sorry i did not mean to use tex mex...What I meant was south western cuisine...