Greetings from Carrboro,
Acme was always a high-wire act. I just didn’t know it – at first. The robust naivete and willfulness that got me to that point in my life provided the initial confidence to wander those first fateful strides out into the spotlight. After that, well, I didn’t know how to turn around on that taut wire to retreat without losing my balance. And, looking down, there wasn’t a safety net to catch me if I fell. So, I took a deep breath and, terrified, stepped farther out onto the wire.
That first step was 22 years ago.
Somehow, some way, Acme got to the other side. And it makes me feel uneasy that I am often given a lot of the credit for navigating the treacherous expanse. Not that I haven’t fought tooth and nail these 8000-odd days to make the restaurant a reality. But because in truth, there is no way that I can ever assume credit for the collective work of the myriad souls who have dedicated years of their lives to forge this vibrant business. That is their personal gift and their gift alone. And all the missteps and miracles, trials and triumphs that have come our way in equal measure – some of my making and some merely the handiwork of fate – clearly mark the whole of us and tell this story, this Acme story.
So as we enter our 23rd year in Carrboro, I won’t and can’t take credit for Acme. No way. But I can take credit for that scared young man and his tenacity. Regardless that he didn’t have a clue about why he wanted to start a restaurant back in 1998. Or how that restaurant would wrench his life upside-down and inside-out. Over and over again. Lord, it was hard. But worth it. So worth it.
Here we are in 2020. The lights are coming up in the Big Top. And this time I’m staring more confidently at the wire. It’s about time to take that first step. Again. My mouth is a little dry. But I’m really excited to see where this journey takes me. Stay tuned.
This weekend at Acme: our Mardi Gras menu is in full swing. Gumbo, bread pudding, jambalaya, etoufee, king cake, sazeracs, hurricanes, red beans and rice, fried oyster po’ boys, fried chicken with tasso ham gravy. And beads? Hell yes we’ve got beads. Laissez les bon temps roulez.
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