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Acacia Midtown - Richmond,VA

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  • AMFM Jan 15, 2009 09:06 AM
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so i went with friends for a birthday dinner last night. i was not a fan of the last variation of acacia so i was a bit nervous going in but i was quite pleasantly surprised. it's an attractive space. very minimal but not super loud or cold.
the prix fixe is still a bargain ($23 for 3 courses - not big portions though) but it has to be done by the table though. the birthday boy we were with wanted things on it, so we all did.
2 choices for first course and between the 4 of us we had 2 of each.
celery root puree soup with creme fraiche (nice and different) and a salad with apples, cashews, and blue cheese with a yummy slightly sweeter vinaigrette (i usually don't like sweeter salads and this didn't really appeal to me but it was quite good also - not TOO sweet at all).
for mains there were 4 choices. we tried 2.
we didn't try an asian prepared rockfish or a pan-roasted chicken.
we had a flat-iron steak with herb-roasted potatoes and a red-wine reduction. those who had it said was quite good.
i had seared scallops over grits with sausage, bacon, and veggies. yummy. it was lick the plate good.
for dessert you could choose between a chocolate cake (tiny but apparently good) with raspberry sorbet. frankly i think that's lame and dated but i doubt it was bad.
i had a blackberry clafoutis with fresh blackberries and maybe a sweet cream ice cream (it wasn't vanilla-y) that was amazing! and very different and not at all dated.
we had 2 great bottles of wine that were really reasonable. it was not a "too expensive list" and even the $55 cab we had from napa is $45 to buy from the vineyard and it's not easily available so they weren't ripping you off there.
overall i was impressed. it's worth checking out!

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  1. Good review :-) I look forward to trying it.

    1. Thanks for the review, AMFM. It's staying on the list.

      1. they weren't too crowded but i was happy to see that there were definitely people in there at 7:30 on a wednesday.

        5 Replies
        1. re: AMFM

          We went there last night.....a nice crowd for a Monday night. We were very pleased with our meal. We shared appetizers of fried oysters with southern coleslaw, Surry sausage with Brie and red onion marmalade and the crabcake with cabbage slaw and curry remoulade. I had the crabcake entree with creamy corn grits, surry sausage, asparagus and BLT sauce, Dh had the roasted duck breast stuffed with apples, wrapped in applewood bacon and served with smoked gouda polenta. Daughter and her BF had the sauteed scallops with gnocchi, spinach and parmesan sauce. The appetizers were phenominal. My crabcakes were outstanding (pure lump crab, virtually no filler), Dh was very pleased with his duck & daughter and BF loved the scallops but were disappointed with the gnocchi. With two bottles of wine our tab came to $234 before tip. We will definitely be back. The service was adequate but not outstanding. They also take reservations (and have valet parking) which is great.

          1. re: Janet from Richmond

            glad to hear that it was good twice! could make it a repeat spot. we need to keep our good spots in richmond!

            1. re: AMFM

              They do come and go, don't they? I just saw that Karsen's closed - already! I never went there, but it was on my list.

              We had drinks at Verbena about a month ago and there was a fraction of the amount of people there compared to when we ate there during the summer. That's never a good sign.

              1. re: VaPaula

                I was not surprised at all by Karsen's closing. But in these times, it is definitely survival of the fittest and places are going to have to step up in order to succeed.

                1. re: Janet from Richmond

                  i agree with that but some things seem harder than others. i posted on loving ichiban a while back (it would be SUCH a shame if they closed since angela is lovely - and please don't take that as a rumor that i think they might) and i was thinking that sushi is especially hard. all those SUPER fresh fish needed if people come in, but wasted if they don't. it's expensive.
                  but i hope the great ones can make it.