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Abacus Restaurant Review: Lobster shooters served in a chili-and-coconut-spiked saké prime the palate for what’s ahead at this contemporary restaurant. Chef Kent Rathbun’s global cuisine ranges from a wide selection of sushi to a chef’s tasting menu. On the latter is beef tenderloin on a creamy black truffle risotto with red wine butter. Or try the pimenton seared diver scallops on Spanish chorizo-saffron rice. Seasonal selections include hot tomato-cold tomato consommé with mozzarella and pesto salad and Niman Ranch chipotle-glazed bacon and scrambled duck eggs with truffle. Elk is the ingredient that helped Rathbun win the Iron Chef competition, and his penchant for wild game manifests on the Abacus menu as fennel pollen seared venison with Italian truffle pappardelle in roasted cipollini-juniper demi glaze. Pastry chef Mark Menzie creates sweet ensembles, such as chocolate goody boxes, custards, sorbets and more. The blueberry fried pie and peanut butter cake with chocolate gelée are also worth the splurge. The once slow-paced bar with its designer cocktails now boasts a nightlife vibe while maintaining class and charm.