Weekend @ Acme 10/12
Greetings from Carrboro,
My father tried. And tried. “Like this,” he’d say, eating it in one slurp. But I just ate the captain’s wafers. You must understand that seafood was fried and crunchy and delicious and came with hushpuppies. Period. It was certainly not all wiggly and raw. But Dad also liked martinis and they were disgusting. Enough said. Whoever put an olive in a drink was not to be trusted.
Ahhh, oysters. Perfect, fresh oysters. Those harbingers of good times and, often, great times. While so many of life’s gifts are wasted on youth, raw oysters seem lavished on the, let us say, mature. Nothing says, “Hallelujah, let’s eat!” quite like a platter of briny oysters. Add whatever you like. Personally, I want lemons, hot sauce, and saltines with mine. But I’m not picky. And I want something cold to drink – a beer or bubbles work nicely. Let the kids have Cheetos and Cheerwine. Leave the oysters for us. They’ll figure it out soon enough. I certainly did.
Hog Island Salts from Tom Gallivan at Shooting Point Oyster Company on the Eastern Shore of Virginia. Tradition on the half-shell. At Acme. Don’t you want delicious tonight?
There are still a few – and I mean a few – spaces left for our Brunello dinner with Alessandra Ciacci of the Mocali Estate on Sunday night, the 14th, at 6:30. Price is $80 for the five-course and six-wine meal. Reservations are required (919 929 2263). It’s going to be a great night.
And Acme has started taking reservations for our Southern Thanksgiving on November 22nd. Noon until 8pm. Reservations are required. $30 per person for the three-course extravaganza. This is one of the most popular days at the restaurant all year. Imagine deep-fried Carolina turkey with all the fixings and none of the dishes…
Braised wild boar and venison sausage. Soft shell crabs. Baked eggplant pirogues. Grilled local ribeye steaks. Persimmon spice cake. Perfect buttercup squash soup. Pecan crusted fried chicken. Grilled pork chop with wild pear chutney. Southern collard greens. Shrimp chile relleno. Gangy’s scuppernong pie. Acme Sherry plate. Pan-seared Outer Banks scallops. Cornbread. Carolina flounder. Macaroni and cheese. Rice pudding with plum and wild ginger sauce. Grilled yellowfin tuna. And oysters. Plenty of delicious oysters.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme
reservations online or 919 929 2263