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Acadia: Who knows what?

This looks pretty interesting. Why aren't the Hounds on it?

http://www.chefdb.com/pl/23169/Acadia...

Just look at the Twitter followers they have so far.
http://twitter.com/AcadiaToronto

http://www.facebook.com/pages/Acadia-...

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    1. re: Cat123

      One would hope that, given the name Acadia, this might lead to some East Coast French influenced seafood a la Weezie's. I don't know Blondin, but it seems his pedigree might gravitate that way. Pure speculation of course.

      Pair that with an owner with the savvy to run some of the hottest places in town and I think we're looking at our next runaway hit.

    2. All the cocktails look good, which might be enough to draw the crowds (myself included). Admittedly never having been to Barchef (some restaurant names are enough to keep me from walking through the door), it has long puzzled me that Toronto has failed to catch on to the mixology craze while places like Ogdenville and North Haverbrook leave us in the dust. (I'm part kidding, but the thought occurred to me while looking at beautiful cocktail photos from Kansas City--a place whose culinary sophistication most parochial Torontonians--myself included--would not immediately recognize as being ahead of us on the trend curve)

      I do have to say that attempts at regional American cuisine have been pretty abysmal so far in Toronto, and that that gives me a moment's pause. If somebody could do a decent plate of shrimp and grits AND a decent sazerac...well that would be worth getting excited about. Here's hoping they do it well.

      4 Replies
      1. re: mstacey42

        it doesn't puzzle me... when the preference is for apple "martinis" for $3 on wednesday nights, well i tihnk that says a lot about the market for a city trying to push proper cocktails at $13 a pop. that being said, good night is PACKED regularly with young hipsters in diaper shorts.

        1. re: mstacey42

          I like the look of the cocktails on their facebook page...and started to get excited...until I looked more closely at the profile photo. I can't for the life of me understand why they're putting mint in a sazerac. I'm all for creative cocktailing, but I have yet to have someone add something to a saz that actually improved it. If I want a julep, I'll order one dammit.

          That aside, Toronto does need more good cocktails, and the rest look like some very tasty experiments indeed. :)

          1. re: mstacey42

            Stockyards does shrimp n grits. At least I think they do. The dude was trying the dish out when I went and was planning to put it on the brunch menu I think.

            1. re: GoodGravy

              The business plan laid out on Twitter says the goal is New American Cuisine with LowCountry flavours. This was posted pre-chef hiring. Hopefully chef brings some Canadiana to the table. In any case, mstacey42, you may get your wish.

              1. re: ylsf

                I think those pictures look pretty darn good. The menu reads right to me, too. Somebody get down there and tell us what it's like.

                1. re: mstacey42

                  It's on my list. Seems like a thoughtful menu with a POV that isn't really represented here. The place looks nice too.

                  1. re: mstacey42

                    mstacey42, I'm sooooooooo on it.

                    1. re: Googs

                      Had Dinner at Acadia last night.
                      Comfortable Room with open Kitchen.
                      We were seated across from the Bar and watched the prep.
                      Chef totally Anal
                      Every dish needed to be perfect.
                      Very few tables occupied, as the Outdoor lovers filled the Patio across the Street at Diplomatico
                      The Patio is not yet open, which is too bad as it would have attracted more people.
                      The Amuse plate was delicious.
                      Sunchokes, Okra, Baby Potato, Quail Eggs, Marinated Radish Pods (which we had never eaten) and a few things that I have forgotten.
                      Beautifully presented.
                      We ordered the Scallop and the Crab starters
                      Shared them.
                      Both were a feast for the eyes and the Palate.
                      The Scallops were seared, and melt in the Mouth, and the Crab although circular was the texture of a Croquette.
                      Again presentation and plating excellent, and ingredients were complex but the many ingredients "worked".
                      We ordered the Collard Greens and the Corn Bread
                      The Collard Greens seemed to be prepared differently than the above description They were made with Pancetta, and as sweet as Spinach.
                      The Corn Bread was good but slightly over salted.
                      The Mains Grouper and Veal Chop both very good.
                      We shared the Sugar Pie for Dessert.
                      We could have been anywhere in the World enjoying a fine tasting Menu.
                      The service was friendly, and not overbearing.
                      Slightly higher priced all in all than the average on College, but worth it.
                      But when the place becomes busy, how will Chef Cope?

                      1. re: erly

                        Acadia had my hopes up for awhile, but it is not "Acadian" as in Nova Scotia and New Brunswick...where is the poutine rapee (pork), or rapee/rapie pie (chicken) ?

                        The website says "Acadian and Low Country"...more like Southern US.

                2. Review in Now Magazine. Three Ns
                  http://www.nowtoronto.com/food/story....

                  Reviewer had issues with the service in particular.

                  3 Replies
                  1. re: ylsf

                    can't understand the Review.
                    They enjoyed the Meal, but were offended by the service and the server??
                    Our Server could not have been nicer.
                    I didn't comment on the Froth, as it is always my personal "hate", but others seem to enjoy it.
                    Would I make Acadia a regular spot like Sidecar across the St.
                    No
                    Too limited, but a most enjoyable meal.

                    1. re: erly

                      Stupid angle on the review that wasn't really backed up by the content. Why would you expect a new (or really any) restaurant to let you in before they open?

                    2. re: ylsf

                      Another perspective from The Grid (more of an article than a review):
                      http://www.thegridto.com/life/food-dr...