Andrew K.
Yelp
If you're quickly scrolling through reviews to see if you should eat here the answer is yes. I just got home and am utterly stuffed as I write this- couldn't stop eating, the food was too good.
For those who want more info,
Acre is the inaugural restaurant from the talented Chef Andrew Longres, who has an excellently pedigreed resume but honestly all you need to know about him is that he's creative, curious, kind, and very good at what he does. He makes great food. Having been so sad to see him leave Bluestem and then the American, we're thrilled he's back in action in KC. He's almost certainly our favorite chef in town.
The team he's built at Acre is excellent: from bar to food to pastry to service, each is well-curated and well-executed. The cocktail and wine menu was thoughtful and compelling. There was creative thought behind it, not simple emulation of trends to try to justify a $15 price point.
As far as Acre itself, it's Belfry meets Bluestem meets Stock Hill - elevated pub food plus fine dining and steaks. There's something for everyone here.
And all of it is executed with excellence.
We started with the whipped ricotta. If it's available when you go you absolutely should get it. The creaminess but simultaneous lightness of the cheese combined with thoughtful touches for flavor and texture made for an excellent opener.
We then went with the pumpkin soup. If it's available when you go you absolutely should get it. Adding poached cherries to the soup was brilliant. It's such a special dish. We went home and made a gourd-based soup ourselves we were so inspired.
The cappelletti with braised rabbit looked amazing, so we tried it as well. If it's available when you go you absolutely should get it. Turns out it is amazing. I don't remember if I used the word symphonic while we ate it, but yes. Flavor and texture combinations and contrasts, light while deep... masterfully done.
We also shared a burger. If it's available when you go you absolutely should think about it. It's a great option and we'd totally be back for it alone. The red onion marmalade combined with bacon and cheddar worked so very well. There may also be other dishes that appeal to you, so it's not an absolute must, but it's an excellent option and addition to the menu, an accessible item in both familiarity and in price point.
Our table also had such a good time with the other openers that we did an order of fried cheese curds. While these are probably the best I'd ever had with an exceptional texture and flavored sauce, there's an awful lot in the order so unless there's four at your table you should probably hold off. Your doctor will thank you for it: not because of the calories or cholesterol, but because she cares about you like I do and wants you to have room for all the other good food.
Every item we ordered was delicious. We're eager to return and see what's next - there were so many great ideas here, it was fun to get inspired.
Shout out to the service team, who were warm and welcoming and passionate about the food as well. It's wonderful to see at any time, let alone year three of a global health catastrophe that has absolutely scorched servers and nurses with what they have been forced to put up with. Congrats and thanks to them.
My one "criticism" is the location. I hope the good people of Parkville realize how special this place is. This is the kind of place people would make pilgrimages to atop a mountain or in a converted farmhouse, and it's ensconced in an upscale sort of strip mall. The interior with the open kitchen is very tasteful, the outdoor patio section is well done for the limited space they're working with, but it's wild to see something this good next to a suburban karate dojo and a Walgreens. Like yeah I needed to swing by an optometrist and then get my nails done, and while I'm here I may as well eat at one of the best restaurants the region has to offer.
So yes, don't worry about finding parking, there's a lot of spaces in the area.
I actually like having phenomenal food in humble locations, so it's all good for me, I just don't want anyone mistaking this for anything less than spectacular.