When we first arrived at Acadia on a cold night on October I was charmed by its warm atmosphere and the open kitchen which allows you to watch as your food is prepared and meticulously plated. The bar spotlighted a skilled bartender mixing up craft cocktails involving foreign-looking contraptions and even more foreign-sounding ingredients. We needed a lot of guidance from our waiter in order to decide which cocktail to order, but he was more than happy to oblige. Our friend Stella (Food Junkie Chronicles) ordered a drink that came in this adorable Tiki glass:
Between 3 of us we ordered more than half the menu so that we could get a good taste of everything. One of my favourite dishes was actually a side dish: The farro “succotash” with wild mushrooms and truffle oil. I would love to see them take this dish and expand on it to turn it into a main dish. Everything that we tried was creative, flavourful and exceptionally beautiful.
I feel that the best dishes in terms of both creativity and portion size were the fish and seafood, while the non-fish options that Richard ordered were less interesting and served in smaller portions. I felt relatively satisfied after the meal, but Richard left feeling hungry. I’m not the kind of person who lists “huge portion sizes” as an asset in a restaurant, and I don’t expect a dinner like the one that we had at Acadia to cost $20/person because I know that they use quality ingredients and the food is very special. But when it costs $75/person (without wine) and you leave feeling hungry, it’s hard to imagine going back again soon… regardless of how amazing the food is (and it is amazing).