Restaurant-Guide.com
hand picked restaurants

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.

Ruth's Chris Steak House's story is one of an undaunted spirit of the woman who started it all way back in 1965. Founded by the late Ruth Fertel with it's first location on Broad Street in New Orleans, this chain of steak houses have emerged victorious after a couple of hurricanes and a kitchen fire, and are now regarded as an upscale fine dining establishment with over 100 outlets across the United States.

Their speciality steaks are seared to perfection at 1800 degrees and topped with fresh butter that sizzles on the plate, the rib eye being an outstanding example of USDA at its finest; it's juicy and well-marbled for peak flavor. A starter of the colossal crabitini tossed in house vinaigrette arrives with a classic Creole remoulade in a martini glass while slices of seared ahi tuna are complemented by a spirited sauce with hints of ginger, mustard and beer. For mains you could choose veal chop with hot and sweet peppers or chicken breast stuffed with garlic herb cheese.

The enticing warm apple crumble tart with a streusel crust topped with vanilla bean ice cream is a good way to end a delicious meal at Ruth's.