Greetings from Carrboro,
Quality chocolate was never a thing. Chocolate was chocolate. Looking back, I’m pretty sure that the foil-wrapped bunny was easily 60% wax. As were the equally impossible to unwrap chocolate eggs. Add two handfuls of those large jellybeans, a heaping helping of that plastic green grass, and – voilà – you basically have the tried-and-true familial recipe for Easter. The fact is that Easter was never really about the candy. (Please note: I’m not saying that I didn’t eat every morsel of candy – even the licorice jellybeans. Because I assuredly did.) It was just that Easter was more about valiantly surviving a long church service, carrying home the Easter lily, and that most important event of all, supper.
Some things never change. Ah, the joys of Easter brunch. Eggs benedict and perfect, slow-cooked ham. Fried chicken and oh-my-god strawberries. Crab cakes and fluffy, buttermilk biscuits. Really, how often do you get to lustfully eat donuts when you’re all dressed up? You get the picture. Easter at Acme. Regardless of your faith, it’ll be a religious experience.
This weekend: Local Asparagus! Shad roe! Pastured NY Strip steak. Pan-seared Carolina Drum. Tuna confit with guacamole. Housemade ravioli. Shooting point oysters on the half-shell. Pecan-crusted fried chicken (in this month’s Our State Magazine!). Caramelized onion cornbread with goat cheese. Individual key lime pies. The final four. Fried green tomatoes. Spring pea and ricotta handpies. Fudge brownie sundae with cherry ice cream and candied almonds. Pickled Carolina shrimp. And the patio is open. What could be better?
Easter Sunday brunch. April 16th. 10am – 3pm.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme