My starter was the seared diver scallop with Meyer lemon risotto and white asparagus in shellfish butter sauce. The details didn’t come together for this dish on this evening, but I still like the concept (and longed for the version I had last year). Additionally, on this evening, the broth was just lukewarm and the chewy fried lobster balls tasted like they sat out a little too long before being served. I would much prefer something more delicate that doesn’t hide the taste of the lobster. Like last year, I found the boldly flavorful broth to be overwhelming for the fried lobster balls. We started the evening with the Central Market bonus course. The beverage starts out smooth but tingles at the back of your tongue with a concentrated punch of ginger.ĭid I give too much away by calling a specialty cocktail the highlight of the evening? Well, the rest of the evening wasn’t terrible, but the theme for the night seemed to be “sloppy.” I opted for a peartini (not too sweet and not too tart) and my companion had the taste highlight of the evening, el diablo, a tequila drink mixed with lime juice and ginger.
Wine pairings for the three course meal are available for $30/person, but recalling how buzzed I was after downing three glasses of wine in the course of a little over an hour last year, I dared not to take on that challenge again. My dining companion is one whose sentence I can finish before he even starts, as much as he seems to dislike that little habit. That’s no problem with me, I’m not coming to Restaurant Week for a nice dinner complete with thoughtful conversation. Similar to previous years (and a tradition that will likely continue), Abacus places an hour and half time limit on Restaurant Week reservations in order to maximize the number of patrons served during this charitable time. This year’s menu included more choices for the first and second courses, but the dessert course was a no-choice sampler. The fabric covering on the seats may have traded in passe busy patterns for neutral and airy, but the Restaurant Week menu still presented many of the same selections from the previous year. However, even though I tried Abacus for the first time at Restaurant Week last year, a return visit was in order after the Iron Chef Battle Elk episode and the restaurant’s complete interior remodel following Chef Rathbun’s Iron Chef victory (bye bye 1980’s southwestern booth seating). For an inclusive list of Medicare requirements please visit look for the Medicare local coverage determination section.I typically use Restaurant Week as an inexpensive way to check out a fine dining establishment I haven’t had a chance to try, a way to test the waters with just a little toe dip instead of a full-body dive. This website is designed to serve as an overview of Medicare guidelines and is not a complete listing of required elements for billing to the Medicare program. Should you have any questions about coverage or our services please contact us. Abacus Medical Equipment specializes in hospice and accepts Medicare, Medicaid, Blue Cross Blue Shield and most other insurances. While most insurance companies follow these standards when providing coverage, not all do. Please note the insurance guidelines listed throughout this website are based on Medicare standards. This website is designed as a guide for healthcare providers to use when ordering home medical equipment and supplies. We offer the best quality and affordable brand name medical equipment and supplies available at the most cost effective rate to enhance the quality of life of each patient we serve. Our mission is to provide dependable, compassionate and personal service to every patient every time for optimal customer care and satisfaction. Abacus Medical Equipment is a family owned and operated full-service medical equipment provider for all medical equipment needs, specializing in hospice, offering exceptional caring services to families across Texas, Oklahoma and Kansas for over 10 years.
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