Cuisine:

• Others
• Contemporary

Acacia Midtown Restaurant Description:
Nearer downtown than its Carytown birthplace, the restaurant's current space, industrial-chic with a techno vibe softened by wall vases and grass sprouting from banquette backs (reminiscent of the original), is only slightly bigger but feels more spacious, with a striking wine room and open kitchen. But what really matters is that after a decade, Acacia's food is as glorious as ever. Chef-owner Dale Reitzer continues his crusade of seasonal and regional with an oft-changing menu, showcasing what's freshest and best. Roasted pear and salsify soup is a simple, inspiring start. Whether it's a light dish, say, sautéed grouper on roasted white sweet potato with spinach, sunchoke and pomegranate reduction, or an intense pan-roasted lamb loin with braised lamb ravioli, Reitzer applies the ideal touch to make it transcend the sum of its parts while illuminating each component. Occasional "To Go" dinners are good when hankering for Acacia's cuisine but not craving the restaurant scene.


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