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Jan 30, 2014 04:43 PM

Anyone been to Acme Southern Kitchen?

I got an email blast today, and haven't heard much about it.

The website is

Looks like pretty straightforward southern comfort food: pulled pork, fried chicken, shrimp & grits.

If I'm going to check it out I want to have a good idea that it's worth ALL those calories :-)

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  1. Hmmmm. The only difference I see on the menu between sandwiches and plates is the difference in price, $5. I wonder if the plates are just bigger servings? Maybe the website hasn't been updated yet?

    If I lived in or near downtown, I'd check this place out. Looks like simple home-style southern food, all right. Might be great on a cold day like today.

    Seems a little pricey, though, for this kind of fare.

    1. My family went the other night. Here are my observations. Friendly welcome and attentive service. We were given a menu with three courses for $25 and told they were extending the restaurant week deal a second week. This menu was the only option. We had a kid with us and didn't want to order her a full three course meal so it was sort of annoying that they would not accommodate that. We deliberately avoid crowded restaurant week, so this may be a general policy at all restaurants for that week. I don't know.
      The waitress admitted she had only tried two of the entrees when we asked for some guidance, which I see as a weakness. I think servers should be familiar with all dishes.
      My husband loved his deviled eggs. My fried green tomato app was juicy and favorful. The cornmeal crust was a bit chewy in places. Not sure if they need to just coat it evenly or if it was a cooking temp issue. I'd order it again.
      My pulled pork slider with slaw was excellent. Great texture to the bun.
      We also ordered the fried chicken and biscuit. My husband and daughter did not like the crust on the chicken or the biscuit. Both seemed dry and over cooked.
      Cheesy grits were awesome and Mac and cheese side was very good.
      One weird thing--the menu said the entrees came with two sides. But when we gave our side choices to the waitress she said we could only have one. Something about my bun and my husband's biscuit counting as a side. Seemed kind of weird that at least two of six entrees really only come with one side. It should be made clear on the menu.
      The bread pudding dessert was very good as was the peach buckle dessert.
      The portions were on the small side so I wasn't worried about the calories.

      It is their second week, so I will give them another chance.
      I really wanted to try the shrimp and grits since the grits were so good. I wonder if they'd tell me the I only get one side since the grits count as a side????!
      It's near the old library and post office so parking is pretty good. we found meter parking in front of the restaurant on a Tuesday night.

      6 Replies
      1. re: nessy

        I know that I'm going to elicit lots of snickers and scoffs from y'all, but when I lived in Raleigh I grew to really like grits. When they're good ones, fresh, cooked right, and served with something like eggs-over-easy, and with lots of butter, salt, and pepper, they're truly yummy.

        Yeah, I know, I know -- I said yummy. Yes, they really can be, IMO.

        After I moved here, I couldn't find any grits that were edible.

        Don't recall having grits with cheese in NC, but that doesn't mean they don't serve them that way there. Sounds tasty.

        So...I'd go out of my way to get some really good southern-style grits. And if Acme has good ones, I'm on my way. It's been decades.

        1. re: DoctorChow

          Ha - I think I could be persuaded to like almost anything if it's prepared with lots of butter, salt & pepper!

          We lived in southern Virginia for a few years, and cheesy grits were pretty common fare. Not sure if that was a late 90's thing or local dish, but I remember liking them. Definitely yummy :-)

          Thanks Nessy for your report! Appreciate the info.

          1. re: melee

            We're definitely of the same mind on this!

            It's going on 40 years since I lived in NC, though, so things may have changed just a little...

            And yes, great report, Nessy. Gracias.

          2. re: DoctorChow

            I always thought of grits, from my military experience in the south, to be mortar used in brick laying. Never had any respectable grits there. Everyone use to doctor them up with tons of butter, eggs and other stuff to cover them. As for Acme, have to agree with Dr. Chow, they seem to be pricey but, interesting enough to give them a try. Chipped ham on toast, wow back to my military days, SOS...yum!

            1. re: DoctorChow

              No snickers here, I was raised by a Southern Belle grandmother who proclaimed that a bowl of grits was a vegetable serving,

              Maybe that's why I also like poi.

              1. re: DoctorChow

                Even though St. Louis is not in the south by any stretch of the imagination, there were plenty of southerners that lived there. Mainly from Mississippi. The ladies that worked at the hospital cafeteria that I used to frequent, could cook up a mean set of grits for breakfast. Never ever gummy, but like Dr. Chow , never saw cheese grits.

            2. Chipped there's a dish you don't see very often in SD...

              2 Replies
              1. re: DiningDiva

                That's for sure. I remember it being called "chip-chop" on some menus in NC.

                1. re: DoctorChow

                  chipped beef has an even worse moniker

              2. I got the email blast too. I swear they bought all SD chowhounders' email addresses or something. So many people got this random email from them, and I have no idea where they got it from.

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