Abacus, the brainchild of Owner Chef Kent Rathbun, is known for its fine cuisine. From its debut in 1999, it has steadily grown in strength, gaining accolades as it moved into the limelight. Acknowledged with Four Stars by Mobil Travel Guide a consistent winner of the AAA Four Diamond Awards, it was awarded the Wine Spectator Award of Excellence from 2002 to 2008.

Rathbun uses both his passion and vast international experience to create an impressive menu that draws from a global experience. The team organizes culinary tours, events and even cookery classes as well as dealing capably with group bookings and offsite catering .arrangements

In 2008 the restaurant underwent a refurbishment and amongst other improvements now has a refashioned bar to add a fresh dimension to the restaurant's nightlife. The Asian inspired décor uses light colors, rich textured finishes, clean lines and minimal aesthetics to good effect.

The spacious bar has an award wining wine list with over a hundred interesting wines from which to choose and is great for those seeking a vibrant atmosphere without the commitment of a five star meal.

To celebrate the reopening of Abacus, Rathbun and his team have introduced a brand new spring-summer menu that takes advantage of seasonal produce. Expect to see Niman ranch chitpole glazed bacon, scrambled ducks eggs with truffles and the alliterative carnival cauliflower clam chowder on the carte. They serve lobster scallion shooters, a house specialty and a delectable selection of fish and sushi in addition to their creative take on game and beef.

The love affair with food begins with visual appeal and gradually begins to take over other senses as well. Cooked to perfection, beautifully presented, and served with elan, eating out at Abacus is a rewarding experience; but don't take our word for it, visit their Website to find out more.