Weekend @ Acme 1/20
Greetings from Carrboro,
Lord, the faces I must have made. Year after year. Every single time that I tried one. For my father, the whole thing was a time-honored rite of passage. He was sure the path to manhood was paved with polishing shoes, holding doors for women, and eating oysters on the half-shell. And probably in reverse order. To his dismay, I didn’t get the memo – I preferred fried shrimp with ketchup. Watching his son eat spaghetti at the Prince Neptune Raw Bar in Miami must have been an affront to all his sensibilities. Regardless of how shiny my shoes were.
Times change. Thank God. While the shoe polishing has certainly fallen off rather precipitously over the years, the raw oyster lust has made up for lost time. And this winter, Acme is thrilled to have partnered with Tom Gallivan of Shooting Point Oyster Company (www.shootingpointoysters.com) to offer his family’s hand-cultured heirloom oysters from the Eastern Shore of Virginia. Beautiful, briny, Southern oysters. The most delicious I’ve ever had. With fresh lump crab and lemon. It doesn’t get much better than that. OK. Maybe add a cold beer. Or three.
I have the distinct feeling that my father would approve.
Winter Clam and Collard Stew. Forever Roasted Pig. Carolina Flounder. Flash Fried Calamari. Chocolate Pecan Pie. Dayboat Scallops. Grapefruit and Jicama Salad. Braised Wild Boar and Venison. Fresh rolled Pasta! Grilled Beef Tenderloin. Shrimp Chile Relleno. Pecan Crusted Fried Chicken. Wild Salmon. The all-new Church Supper Platter. Oysters on the Half-Shell. Now, that’s what I call dinner.
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