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They've just changed their cuisine, food is top (didn't like it before)!!! Great atmosphere, great location but a little bit over priced.…
Mariana Rocha Ferreira Van Zeller
Acme
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HelooAcme .i am a chef ..M know indian food...all typeMy spacial think is ...my tea and coffee .juice ....M know 100+ tea and juce if u have any job f…
Ashish Raturi
Acme
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We went for brunch recenty and you simply can't go wrong with anything on the menu -- Fried duck eggs with green tomatoes and prosciutto, comes with b…
TastesBetterHere
Acme
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Acme is open for Casual Dining. Acme serves American dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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9 Reviews on “Acme”
We went for brunch recenty and you simply can’t go wrong with anything on the menu — Fried duck eggs with green tomatoes and prosciutto, comes with bread to sop up all of that runny yolk, Rosemary pappardelle with zucchini ribbons and parmesan broth had all the flavors of fall, and grilled Romano beans with salted plum and pecan pesto (most unique pesto I’ve ever had, brilliant!) Also a standout that appears on both the brunch and dinner menu is the smoked fish tacos, which are out of this world and quite possibly the best bite you’ll take. New to the dinner menu is a classic favorite with a flavorful twist — their burrata with cherry tomatoes, cherry balsamic, and marigold. The ambiance is dark, dimly lit and intimate. The staff is extremely knowledgeable and helpful. Drink menu is plentiful — go for dinner and drinks and then come back the next morning for brunch! instagram.com
This place used to be fantastic. They sold and remodeled the place and it’s absolutely horrible looking and tasting. Do yourself a favor and go down the street to Great Jones for southern food.
Love it. Amazing.
Nope.. This place embodies everything I dislike about trendy, overhyped NY restaurants. I don’t take pleasure in writing bad reviews, and I understand if a place had an off night then it’s not entirely fair to trash it, but this was beyond awful. It started with the waiter who had zero interest or intent on being a waiter for very long. His knowledge about food was about as poor as his chance at his next day’s audition. Let’s go through some of the dirty details, shall we? First dish: heirloom tomatoes with watermelon. This is an easy thing to make, it’s basically 3 ingredients, so the reason you get it at a restaurant like this is because they should have access to the best seasonal ingredients. That didn’t happen. The tomato was a mealy mess, worse than the worst ShopRite tomato my mom would buy in 1983. It boggles the mind that they would allow that to leave the kitchen. Second was a pretty good foie gras and langoustine dish. Liked that one, I admit. About 20 minutes later, a different but just as indifferent as the first server brought us another foie gras/langoustine dish. We informed him he already brought us that dish about 5 minutes before. Remember us? Whisked away. Then another mealy tomato made its way to our table, which we also sent back. I was confused about all the confusion, it wasn’t like we put on disguises or anything. Forty five minutes later, our raviolo came out. Nice and cold. A raw egg was hiding inside the shivery pasta, and we returned that. A minute later (fast! I know!) a duplicate raviolo came out. Alas, this one made the first one seem delicious. The pasta was actually raw. Not undercooked. Uncooked. The lone raviolo floated in a pool of its tasteless pasta water that I guess was mistakenly left in there. This dish, like the tomato, was returned, barely eaten. The last dish was the barley one that everyone seemed to love. I don’t want to nitpick or point out the obvious, but it was good despite the scallops being overcooked . Of course, if you put a stick of butter in any pasta or grain, it’s going to be at least decent, so we weren’t amazed at what was a pretty one note dish. The other thing about this dish was that the waiter told us they ran out of scallops, so it was going to be lobster. But it came out as scallops anyway. Whoops. By this point, I had pretty much had it. At the bar stood a legion of who-gives-a-rats-ass waiters, busboys and wait, is that the actual chef over there laughing with 2 attractive women while his restaurant is churning out horrible dish after horrible dish? A quick google image search revealed that yes, it was the chef doing just that. Instead of doing what he’s supposed to do, which is not serve such crappy food. Dude, get with it, otherwise you’ll be back slinging Smrrebrdsmad in Denmark.Our waiter was genuinely sorry that the meal was so bad. He blamed it on the fact that there were a lot of new people in training. I guess he assumed I had $170 bucks or so to waste so that the staff could be improperly trained for the future. And it’s too bad because there are some cool ideas on the menu. The worse-sounding than-it-tastes fir tree granita with foraged berries and truffle gelato was actually kind of good, in a forest floor kind of way. Although i slightly felt like someone in a bad TV show about how stupid and easily-duped NYC restaurant goers are for idiotic food trends. Like foraging on the forest floor for dessert. But that’s just me. The rest of this horrible dinner? That’s just them.
The food is delicious an the service is fast! Everything in the menu is fairly priced so you get a big bang for your buck. Everything is made at the premises so you won’t get frozen shrimp in your PoBoy! I would definitely visit them again.
*Eh*. Some of the best mac’n’cheese I’ve had up in the city…that says alot.Portions are decent, if that’s your thing- the b/f always leaves satisfied & he’s got quite the appetite.Some of their dishes are a hit or miss; I guess you’ll just have to take your chances.The guy in charge is a cool cat, always in a friendly mood & ready to serve…the waiters are a coooompletely different story.I thought it was just one waiter…on one occasion…WRONG. The several times I’ve hit up this place, the waiters are off doing there own thing…until you have to flag them down to either get them to take your order or have them deliver the tab. I’m still going back…just on a mac’n’cheese basis.
Stick to your ribs stuff. I’ve been here a dozen times and I haven’t ordered anything but Big Bertha’s meat loaf with cream gravy and mashed potatoes. It’s the kind of stuff you wish your mother could’ve made! About as eclectic a crowd as you can get, but the Great Jones Street address keeps the Murray Hillers away. :-)BTW, The wall art is worth the price of admission.