NYC: Acme restaurant. The very trendy hip downtown
brasserie Acme is the scene for young beautiful New Yorkers to hang out. The kitchen is run by
Danish chef Mads Refslund was known for his forager cuisine when he worked
alongside Rene Redzepi at the renowned Noma restaurant n Copenhagen.
Acme. Spring Pea Soup
with grilled cucumber, pistachio and yogurt.
This delicious soup has a surprise at the bottom of the bowl…snipped peas in
their pod give an edge and a crunch to the creamy soup and fluffy foam.
Acme. Pearl barley and Clams, Scallops, Artichokes and Roasted Sunflower broth.
Acme. Fallen Fruits dessert with dried pears,
wheatgrass granite. The wheatgrass
granite had an interesting and distinctive flavor it tasted like hay or even a very strong green salad
leaf.