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Acorn Restaurant Review: Located inside The Source, an epicurean playground of culinary immersions, Acorn is one of the most riveting food draws in the city. The industrial, two-level space, tricked out with grafittied brick walls, a long chef's counter that peers over the open kitchen and an urban patio, is lively with bustling energy, and chef Steven Redzikowski's food just adds to the allure. He turns out well-composed plates that capture --- and hold --- your attention: chicken liver pâté garnished with port-soaked cherries and pistachios; a crisp-skinned, oak-grilled chicken for two paired with Gruyère bread pudding, asparagus and creamy whipped potatoes; and caramelized brioche studded with rhubarb and strawberries and paired with lemon buttermilk ice cream and honey-whipped ricotta. His partner, Bryan Dayton, a master mixologist and certified sommelier, oversees the beverage program, which leans toward craft beers and smashing cocktails (we like the Acorn Manhattan), including several that are low in alcohol.