Greetings from Carrboro,

We overthink things. It’s easy to do. And that tendency among restaurant-types leads to a vast repertoire of menu items inspired by vanity with a healthy dose of copycat-ism thrown in for good measure. I like to blame the internet. Think of it as a chef’s version of one of those viral TikTok dances. But without any crop tops. Please.

Some years ago, the great Alice Waters served a single fresh peach – with a knife – as dessert at a very fancy affair at her restaurant, Chez Panisse. People couldn’t stop talking about it. And then, well, the overthinking kicked in. Nationwide, chefs ran with it. Why not a scallop? Or a potato? Minimalism had a moment. That generally went over like a lead balloon. Seems Aunt Sally wasn’t too keen about that $75 radish.

Similarly, Daniel Boulud introduced a burger stuffed with beef short ribs and foie gras that set the food world a-twitter. And like wildfire, the American icon was gourmet-a-fied across the country. You couldn’t throw a stone and not have it land in someone’s order of truffle fries. I forget exactly what the Acme version ended up being, but we thought we were very fancy. So fancy that we didn’t serve it with ketchup. And called it a “steakburger.” Yikes.

So I’m proud of those places where we’ve stopped overthinking and got around to just making delicious food. Case in point; the Acme smashburger. It’s pretty damn delicious, if I do say so myself. And not because of any special ingredients. It’s just that we take the time with every burger to do each of the little steps right – from buttering the toasted bun to making our own pickles to just barely melting the cheese. Because why overthink something that is so clearly delicious? And you know, a little ketchup never hurt anyone.

On Sunday, the $10 brunch is back. Every entrée, every brunch is ten bucks. The best part of Sunday just got better. And it’s Memorial Day weekend. Don’t overthink it.

This weekend @ Acme: Soft shell crabs (starting tonight!). Strawberry margaritas. Acme smashburgers. Roasted spring carrots. Southern tomato pie. Shooting Point oysters on the half-shell. Pecan-crusted fried chicken. Acme cornbread. Strawberry & blueberry cobbler. Peel & Eat shrimp. Seared Filet Mignon. Blackened salmon. Ice-cold martinis. Acme wedge salad. Grilled pork tenderloin with pesto. Monkfish with grilled shrimp & creamed leeks. Scallop crudo with charred lemon vinaigrette. Cucumber gazpacho. Forever roasted pig. Delicious pink wine. Fried oyster po’boy sliders. And the perfect weather to sit outside is on the house.

Well, that’s all the news from Carrboro. The staff at Acme look forward to serving you soon.

Cheers,

The Staff at Acme