It's a hot Friday night at Abacus, and Eddie "Lucky" Campbell is lovingly describing a gin cocktail, finished with lime and garnished with a copse of fresh herbs, to an older woman at the bar. Kent Rathbun's flagship restaurant is fine dining tailor-made for its Uptown neighborhood, and the woman's dress matches her apparent desire for $50 steaks and $100 tasting menus. But she wasn't interested in Killing Thyme, a drink that Campbell helped make popular when he worked at Oak Cliff's Bolsa. She ordered the Big Daddy instead. Campbell slides a martini glass across the bar; she takes a tentative sip. "It's very citrusy," she says with approval, and then... More >>>