The ovens are turned on early. Six o'clock most days. Earlier on Sunday. Within an hour, bread is rising, apples are being sliced. Pecan pies are ... More
The ovens are turned on early. Six o'clock most days. Earlier on Sunday. Within an hour, bread is rising, apples are being sliced. Pecan pies are pulled hot from the oven and left to cool. Ice cream churns in the machine. Cups of coffee steam on the prep table, the baker's cup marked with chocolaty fingerprints. By midmorning, pork shoulder, rubbed with spices the day before, is slowly smoked. And white buckets are filled with sliced onions. Corn is shucked. The stock that cooked all night is taken off the stove and strained. Bags of fresh shrimp are delivered in old grocery store bags. The waiters arrive in groups, shirts and ties on hangers. By then, every burner in the kitchen is being used. Herbs are chopped. Scallops cleaned. Ovens at 500 degrees. All sauces are checked. Bartenders polish their shakers. Silverware is rolled and every surface is wiped down. Music. Lights. Doors are opened. Dinnertime. At Acme. Seven nights a week. Local never tasted so damn good.
This was the second time eating here. Tonight was great. We were seated right away. Let it be known that we made reservations last week. It was part of the annual Tomato Festival. Had the heirloom tomato starter and the tuna special with a pesto sauce on both. Fingerling potatoes were served with the tuna and cherry tomatoes. I will go back again. The waiter was great.
I've been to ACME a few times over the years. The first couple of visits were positive, the food was good and the service was great, unfortunately that was years ago. The last time I went there, which was last summer, it was forgettable to say the least. I ordered a lamb dish with leeks. The lamb was tough and the leeks were undercooked. It was basically inedible.