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Acme Food & Beverage Company Restaurant Review: Acme’s seasonal menu consistently satisfies seekers of healthful meals with bold flavor. Chef-owner Kevin Callaghan’s weekly e-mail tantalizes patrons with his ever-changing specialties. Small (but not too small) plates, “Bowls,” and larger entrées may feature such offerings as cherry cola-glazed pork belly, fried calamari salad with Asian slaw, and fried green tomatoes with fresh mozzarella and tomato confit. Soups could include a mountain apple version with garam masala and mint cream. Blackened salmon turns up with green tomato salsa over Acme’s “two-hour” cheese grits as one of the “Bowls.” Locally raised beef is featured for the burgers, and local seafood graces the mains. Coconut pound cake with a changing fruit embellishment and chocolate bourbon pecan pie are dessert standouts. Crowds fill the cozy patio for Sunday brunches devoted to waffles, Benedicts and burgers. The extensive wine list draws choices from around the globe, including such rarities as a Beaujolais Blanc and a Yering Station Pinot Noir. Ask about a special wine list featuring North Carolina and Virginia labels. Acme opens for Thanksgiving, but closes for Super Bowl Sunday.