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Acadia: A New Orleans Bistro Restaurant Review: Portland is a long way geographically from New Orleans, but chef Adam Higgs does his best to bridge the gap and honor the cities' aligning spirits. Many ingredients (most notably seafood) are imported from Louisiana, and the sausages, ham and bacon are all house-made. Menus change frequently, but the selection of New Orleans standards is consistent, as are Northwest takes on Creole/Cajun dishes. Try the crawfish boil and collard greens salad, or the cornmeal-fried catfish with homemade creamed corn, fingerling potato Jo-Jos and salsa verde. There's also a dynamite jambalaya with andouille sausage. Barbecued shrimp, in a rich gravy ripe for sopping up with plenty of bread, is a starter that never cycles off the menu. Be sure to save room for the banana cream pie made with a vanilla wafer crust and topped with salted caramel and shaved chocolate. The bar plays up the New Orleans theme with an array of artisan absinthes, which promote a slightly decadent, romantic air. Bargain-minded patrons will appreciate the fixed-price, three-course dinner served on Monday nights featuring a Mardi Gras “cheap eats” menu. Lunch on Wednesdays offers such classics as crab, andouille sausage or fried shrimp po' boys.