December 27, 2018
Greetings from Carrboro,
Happily, we’re in that initial poultry stretch of Christmas. You know, the four calling birds and French hens and doves and that tree-bound partridge part. There’s still a solid amount of luster lingering around the season. It still feels, well, festive. But by the time the band arrives with drummers drumming and pipers piping, I’m usually holiday’d out. Even fudge, it seems, has limits.
At Acme, we’re also deep into the oyster/lobster/fried chicken portion of Christmas. And, come to think of it, the cheeseburger/salmon/cornbread part as well. Lords a-leaping is not really an Acme thing. Far too dangerous and messy. But in truth, there is someone who works here who also helps milk the cows for Chapel Hill Creamery – though calling her a maid wouldn’t be such a good idea. Trust me.
But that does segue nicely to that all-important 8th day of Christmas – New Year’s Day. And at Acme rather than maids a-milking, it’s more brunch a-brunching. And that means the New Year’s Day tradition of pork and collards and black-eyed peas. For those of you new to the South, we eat pork for health, black-eyed peas for luck, and collard greens for wealth. And cornbread because it’s delicious. (As a personal disclaimer, the amount of greens that must be eaten to insure financial largess must be substantial. Because, let me assure you, I’ve tried.) Of course, we will have much of our Sunday brunch menu as well for those of you not in need of luck or health or wealth. New Year’s Day Brunch at Acme. 11am – 2pm. The kitchen will be open to help you start 2019 on the right foot. And the bar will most assuredly be open to help you say goodbye to what’s left of 2018. Yes, you’re welcome.
This weekend @ Acme: Cornbread-crusted lobster pot pie. Barrel-aged Manhattans. Acme cornbread. Shooting Point oysters on the half shell. Pan-seared mahi-mahi. Perfect winter salad. Local pork chop. Pecan-crusted fried chicken. Pan-seared duck breast. Steamed Virginia clams. Wedge salad. Gumbo. Lots of bubbly. Real gingerbread with hot toffee sauce. Flash-fried grouper. 24 oz bone-in ribeye. Old school mushroom pie. Hot angel biscuits. And literally no partridge. Or trees.
Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.
The Staff at Acme
Reservations: 919 929 2263 or online