CHLOE MAGAZINE
At ACME, a modern NoHo restaurant menu of New American dishes with Nordic accents. ACME’s Refslund celebrates
seasonal produce and coaxes impressive flavors out of traditionally humble ingredients with dishes such as Radishes with
oyster-parsley emulsion, Puffed Fish Skins with nori powder
and smoked crème fraîche, and Roast chicken with potatoes
& fried eggs. Larger plates include Pork Johnny Cakes with
braised pork and assorted condiments and monkfish with
burnt onion cups, currants and black garlic.
For weekend brunch, ACME offers guests an assortment of
egg preparations as well as various sweet options, including
bread pudding griddlecake and beer & bread porridge with
salted ice cream. Original cocktails such as Foxy Brown No.
2 (El Jimador tequila, mint, ginger, lime, grapefruit, honey)
and the Graffiti Green (Beefeater gin, green bell pepper, basil,
salt & pepper rim) that reflect the menu’s seasonal emphasis,
and a wine list of both adventurous and dependable old and
new world selections, round out the beverage program.
The brick-walled downstairs lounge with antique carpets
leather booths and a dedicated bar, is ideal for private events
and large format dinners. Specialty cocktails and a selection
of small plates from the upstairs menu, such as smoked fish
tacos and radishes with oyster-parsley emulsion, are available
in the casual downstairs lounge.
acmenyc.com
Executive Chef: Mads Refslund