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Acadia: A New Orleans Bistro Restaurant Review: If you're missing New Orleans or have never been, Acadia is the place to go to satisfy your craving. Chef Adam Higgs imports many ingredients (most notably seafood) from Louisiana, and his sausages, ham and bacon are all house-made. Menus change frequently, but you will always find a selection of New Orleans standards, along with Northwest takes on those Creole/Cajun dishes. Try the fried soft shell crab, the Louisiana drumfish amandine, or the wild-caught catfish with collard greens, kale and bacon jam hollandaise sauce. There's also a dynamite jambalaya with andouille sausage. Barbecued shrimp is a starter that never cycles off the menu. Be sure to save room for the banana cream pie that's made with a vanilla wafer crust and topped with salted caramel and shaved chocolate. The bar accentuates the New Orleans theme with a selection of artisan absinthes, which promotes a slightly decadent, romantic air. Bargain-minded patrons will appreciate the fixed-price, three-course dinner served on Monday nights that features a Mardi Gras “cheap eats” menu.