Abacus’ Bar Gets Lucky, and Some Cocktail Twists

Known for culinary excellence under the direction of Executive Chef Kent Rathbun, Abacus is a staple dining experience in Dallas. Upping their game, Rathbun announced the addition of Eddie “Lucky” Campbell as the newest bartender at the end of this summer. I recently joined fellow bloggers at the bar to taste the entire new bar menu as revamped by Lucky. In addition to cocktails, Rathbun was serving up tasty creations from the bar menu, including sushi and other Asian-inspired cuisine.

With an established record from names such as The Mansion, Bolsa, The Chesterfield and The Standard Pour, Lucky is a natural addition to the existing talent at Abacus. His new menu is a combination of classic cocktails and his own favorite recipes. Along with some of the expected classics, guests can select from a variety of martinis (including stuffed olives: Maytag blue cheese, jalapeno and goat cheese, and Islay scotch & cracked pepper blue cheese) and champagne cocktails.

All were excellent but my favorites were the Blackberry Smash (Makers Mark, lemon, blackberry and mint) and the Spiced Pumpkin Flip (pumpkin & spice infused Mount Gay Extra Old Rum, whole egg, lemon, vanilla and spray paint spices).

With the addition of the revamped bar menu, Abacus offers what you’ve come to expect – excellent service on well executed menu items – while bringing a twist to the bar. Enjoy one of the new cocktails while you wait for dinner, or stop by the bar after 5 p.m. Monday through Saturday for a cocktail and sushi roll.

Look for Lucky in his signature fedora and ask him or one of the other bartenders to shake something up for you.

View the complete new bar menu here.

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