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Acacia Restaurant Review: Albert Hall is one of the most creative chefs in Tucson. He offers several menus, and while some of the items overlap, there are numerous surprises. The lunch/bar line-up includes chicken, vegetable and havarti dumplings with coconut cashew sauce, and a calamari appetizer that’s topped with chopped peperoncini and Cholula lime butter for some real pop. At dinner, Hall’s pan-seared filet of Chilean sea bass comes with sweet pea polenta touched with mascarpone and chèvre, and braised spinach and Blue Lake green beans. A three-course tasting menu is also available, with dishes that are subject to change on a whim. Brunch plates include a breakfast burrito as well as a classic crab Louis salad. On Wednesdays, burgers are featured. Striking city views remain a highlight.