Acadia was acclaimed pretty much out of the box, but that doesn't mean it hasn't evolved since it opened in December 2011, and the third major reworking of the menu since it opened shows a restaurant that's more confident in how it delivers satisfying experiences while also making plates so gorgeous you could hang them on the wall. Well, pictures of them, anyway, which is what we have courtesy of photographer Anthony Tahlier; there's some of the most exquisite plating in the city on the savory courses from chef Ryan McCaskey, but to really give you something to drool over on a Friday, we've got pastry chef Thomas Raquel's newest dessert courses, which combine classical and modernist techniques and a bit of retro whimsy (doughnuts are involved) to send you out with a smile on your face. We'll have an interview with Raquel on Monday, but in the meantime, check out what's coming from the kitchen at one of our hottest and best newer (if no longer newest) restaurants. The slideshow starts below.
Wagyu beef, broccoli forms, oyster.
Elysian Fields lamb, chestnut, potato espuma, lamb jus.
Chicken noodle soup: mirepoix, fines herbs, chicken veloute.
Striped bass, squid ink vinaigrette, caulifower espuma, fried clam, caponata.
Deer Isle scallop, puffed grains, caramel rutabaga, rock shrimp, kale, squab consomme.
Composed cheese: Bohemian blue, sunflower streusel, apple butter, baguette chips
Robiola cheese, caramelized kataifi, mushroom chips, marcona almonds, fennel emulsion, stout reduction.
Sourdough doughnut with chocolate and caramel glaze.
Root beer float with smoked vanilla ice cream and chicory and vanilla root beer, naturally sweetened with birch syrup, and spiced doughnut holes filled with chocolate-honey cremeaux.
Summer preserve: red fruit preserve, mascarpone sorbet, petit basque cake, black olive, red rooibos croquant.
Ile flottante – tropical fruits, acacia honey custard, guava snow.
Black walnut: chocolate arlette, coffee "ganache", smoked banana puree, black walnut ice cream.
Atoms (childhood memories): milk & cookies, pb&j, caramel corn.
Foie gras Elvis pbj: banana, huckleberry, celery, peanut butter, chocolate brioche.
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