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Acme Southern Kitchen Restaurant Review: Proprietor Terryl Gavre (Market Restaurant + Bar, Bankers Hill Bar + Restaurant and Cafe 222 fame) launched this restaurant that pays homage to Southern fare with its "honest to goodness cooking." Designer Paul Basile gave the space a country kitchen setting, with its exposed brick and antique utensils hung on the walls. Start with the fried green tomatoes or Southern-style deviled eggs. House specialties include fried chicken perched on a golden waffle with a heat-meets-sweet jalapeño honey, along with comforting shrimp and grits. For sides, consider the smoky collard greens. We also like the steaming hot chicken potpie with its Angel biscuit crust. For hearty sandwiches, pulled pork or meatloaf lands on soft, thick, freshly baked bread, as the pastry chef is adept at making the loaves, biscuits, corn muffins and desserts like bread pudding and chocolate cake. Saturday and Sunday brunch brings all the right sweets, such as caramel pecan sticky buns, cinnamon-sugar morning rolls and blueberry scones. Try the "baked bread pudding" french toast, too. Waitstaff is relaxed and friendly.