Greetings from Carrboro,
As a kid, there were fish camps on Lake Wylie and there was Red Lobster. That was it. And my familial seafood rolodex was limited to fish sticks, tuna casserole, and the occasional broiled salmon with wild rice pilaf. Let me unconditionally affirm that sushi was definitely a bridge too far.
But once a year, I’d get my fill of great seafood. On vacation at the beach. I’m sure that’s why I still love those classic seaside restaurants. The kitschier the better. My favorites have sun-faded autographed photos, shell art, and large displays of nautical lore replete with pirates and mermaids. There’s tartar and cocktail sauces in little jars on the table with their own special spoons. And pretty much everything is served in a red plastic basket. You know the spot.
And so to scratch that collective culinary itch, Acme’s Calabash night is back. Next Wednesday, August 22nd. One night only. Fried Carolina shrimp and deviled crab, flounder and oysters, steakhouse fries and hushpuppies and slaw. Oh, boy. We will also make some mean piña coladas for it because, well, we just like piña coladas (and getting caught in the rain). It’s like going to the beach minus the traffic, sunburn, and that weird feeling your mouth gets from blowing up too many floaties. Sadly, though, we won’t have any Carrboro-themed snow globes to sell you. Or hopeless hermit crabs painted like footballs.
This weekend at Acme: The Acme Tomato plate. Pan-seared Lane snapper. Shooting Point Oysters on the half-shell. Flash-fried grouper. Overnight beef short ribs. Perfect chili rellenos. Acme cornbread. Peach Cobbler. Pecan-crusted fried chicken. Gumbo. Rosé all day. Farmers’ Market risotto. Chilaquiles and Bob’s eggs. Southern tomato pie. Grilled bone-in ribeye. Carolina crab cakes. Fried okra and shishito peppers. Watermelon sangria. Acme’s BLT bento box. Really delicious beer. Take a vacation – from cooking.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme
Reservations 7 days a week: 919 929 2263 or online