Get ready to brine + dine — a new raw bar is ready to start shucking. Abyss is located in ONE City Plaza, across Washington Street from Draper. Here’s what we tasted at the elevated seafood spot.
The raw bar
We started with an a la carte selection of oysters and clams with a delicious selection of house-made sauces, a daily crudo, and king crab.
Though we haven’t tried it yet, you can also indulge in caviar service, served with crisp potatoes, crème fraiche, and chives.
We couldn’t pick a favorite sauce if we tried. | Photo by GVLtoday
Katsu Squares | Photo by GVLtoday
Tuna Toast | Photo by GVLtoday
Blackened Grouper | Photo by GVLtoday
The Blue Fin Negi Shio is listed as an entree, but it’s also perfect to share. | Photo by GVLtoday
Diver Scallops | Photo by GVLtoday
The rest of the menu
For other starters, we ordered the katsu squares, made with Japanese milk bread, panko-crusted steak, Tonkatsu, and a daikon slaw + tuna toast, made with bluefin tartare on a grilled bread. It’s hard to pick a favorite between the two.
We stuck with seafood for the rest of our taste test, and the Blue Fin Negi Shio is a must-order. The dish features seared yellowfin tuna + a tempura enoki mushroom topped negi shio (which translates to onion salt), miso butter, and a soy glaze.
The seared scallops with vanilla parsnip puree + pistachio praline take a seafood restaurant classic to the next level. If you order this, make sure you take a bite with a little bit of everything.
Finally, we tried blackened grouper, served over a sweet corn puree + topped with seasonal vegetables. Chef Dom Angelo tells us he picks up the produce from Bradford Family Farm in Sumter, and the vegetables will change based on what’s fresh.
“We’re not skimping out anywhere,” Angelo says.
Explore the rest of the menu + secure your table.
