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24 Willie Mays Plaza (3rd St.) Send to Phone
Steakhouse with a supper club vibe known for its premium grass-fed beef and all-American menu featuring primarily organic ingredients.

Lunch Tues.-Fri., Dinner Tues.-Sun.

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THIS RESTAURANT IS CLOSED Acme Chophouse Restaurant Review

: The large supper club-esque space features a massive curving bar, warm tortoise lamps reminiscent of a Deco-meets-Arts-and-Crafts-style, jazzy music and booths full of businessmen happily feasting on steaks. Game days are totally another story, with a patio packed with families and guys munching on burgers at the bar. Managing chef Traci Des Jardins and chef de cuisine Thom Fox have crafted a menu that utilizes local, seasonal and mostly organic ingredients, and this is one of the few places in the city serving mostly grass-fed and grass-finished beef. Starters include classics like an iceberg wedge salad, while gourmands will veer toward the raw bar selections or crostini topped with goat cheese, olive and breadcrumbs. The grass-fed rib-eye is salted just-so, juicy and perfectly cooked and served with an array of five sauces to choose from (the winner is a red wine-shallot). Unfortunately a brined pork chop doesn't fare so well: it arrives dry and overcooked. The side of macaroni and cheese is a bubbling cauldron of three cheeses and sports a great crust and flavor. Desserts are all-American, like a butterscotch pudding in a soda fountain glass or a gooey s'more sundae.
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