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.