It seems like everyone in Toronto is talking about Acadia. The restaurant recently opened in the middle of the summer in the heart of Little Italy just off College Street. Initial reports indicated that the owners had opened without even hanging art on the walls! I like their can do attitude! I like to wait for the gamut of reviews to be released before making a reservation. So when in the same week Toronto Life and Globe and Mail raved about the place I immediately added it to the top of my list. I was happy to invite my boss Paula Vlamings when she was in town for work from her native San Francisco.
Acadia’s Chef Matt Blondin describes his cuisine, “working the flavors and techniques of Acadian and Lowcountry cuisine utilizing hand selected, sustainable agriculture. A classic philosophy paired with modern execution creates a dynamic sense of place, while summing up the warmth and soul of regional southern cookery.“
The space is cute, humble and now has art on the wall #high5 I really love that the kitchen is open concept. We were staring at the cooks all night as they used tweezers to meticulously plate each dish. Such steady hands they must have. The service was exemplary. When Paula left the table her napkin was immediately plucked up by the closest waitstaff and neatly folded back on the table. This attention to detail, which I also noticed at Enoteca Sociale is a huge point winner in my books! I talked to a few coworkers who went to the restaurant immediately when it was opened and their feedback was a bit wishy washy. I give the owners, who are (shock and awe) 27 years old, kudos for their hard work. They have truly put together an inspirational menu and set up a staff who are attentive and dare I say charming. They have managed to get the kinks out quickly. Make your reservations asap to avoid the 905 rush. #sigh
We enjoyed:
Childs Play Cocktail
grapefruit and lemongrass, eucalyptus, creole
Smoking Loon Viognier, California
Pickled Plate
Northumberland Strait Scallops
chicken crackling, parmesan crisp, watermelon rind, basil
Salad of Chicories
blackened fingerling, celery root, sunflower seed, coffee & molasses vinaigrette
Vidalia Onion Tart
lightly smoked gruyere, hops flowers, green apple, assorted lettuces
Acadia’s Cornbread
sweet potato butter
Collard Greens
pancetta, licorice cream
Boudin Balls
red pepper honey
70% Chocolate
soft ganache, almond milk, scuppernong preserve
