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Acadia: A New Orleans Bistro Restaurant Review: Despite an ownership change, Acadia’s commitment to authentic Big Easy cuisine remains as strong as ever. This isn't surprising when you consider current chef/owner Seamus Foran worked in the kitchen with original chef/owner Adam Higgs for the past eight years. The restaurant does its best to bridge the gap between Portland and New Orleans, as well as 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. Try the crawfish boil and collard greens salad, the Cajun rabbit stew, or the cornmeal-fried catfish with homemade creamed corn, fingerling potato Jo-Jos and salsa verde. There's also a dynamite jambalaya complete with andouille sausage. Barbecued shrimp, in a rich gravy ripe for sopping up with bread, is a favorite 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 and Mardi Gras “cheap eats” menu. Lunch on Wednesdays offers such classics as crab, andouille sausage or fried shrimp po' boys.