Flyout Menu
We visited Acru on its third night after opening. Thankfully, they had some test nights beforehand, and it showed. Everything worked like a charm. The restaurant is cosy and a little rustic, with a good buzz. Even though it is lively, the noise did not bother us.
The restaurant is located on MacDougal Street in Greenwich Village. There was some scaffolding outside, but hopefully, they will have outdoor seating in the future, like the restaurant to their right. I have no idea of its name, but it looked very inviting.
Carrot Hot Sauce – Monkfish liver – Squid – Grains
In the main dining area, Acru offers a fixed menu of five to six dishes. Do not worry if this makes you think it is not for you – it is worth trying. However, if you prefer à la carte, you can always sit at the bar, where they serve dishes from the fixed menu. It is a similar concept to L’Abeille. We are not sure if this is a new trend in New York or if it has always been done this way, but we like the idea. Sometimes you are not very hungry, or you are dining solo.
Everything was good: the service was friendly and attentive, and the wine list was decent, with both traditional and low-intervention options. If you go for wine pairing, they offer two choices: a regular pairing and a prestige pairing. You could even order Krug by the glass – a hint of the direction they are heading.
Golden Tile – Chicken Skin – Mushroom – Lardo
Feedback from the F&F (friends-and-family) pre-opening nights was that the Pavlova dessert was the standout dish. We agreed – it is likely going to be tweaked a little by the chef and will probably become their signature dessert.
The initial snacks were a delight. We also appreciated the tomato dish, even though it almost gave us brain freeze. It was an incredibly cold dish but very refreshing. The golden tile with the chicken skin was the best dish, but as always, more chicken skin – it can never be too much. 🙂 The overall negative was that the dishes were a little too salty, and we would skip the monkfish liver in the carrot dish.
Lamb – Eggplant – Turnips – BBQ Belly – Oyster
The chef, Daniel Garwood, was born and raised in Tasmania, Australia. He has an impressive background, having worked at renowned establishments such as Atomix in New York, Kadeau in Copenhagen, and Evett in Seoul – all Michelin-starred restaurants.
His global experience is evident in the menu. We would have loved to see more Aussie style, like at Attica and Vue de Monde in Melbourne. However, the menu is influenced by flavours from all over the world, which is probably just right for the New York audience.
Acru delivers a relaxed, “light” fine dining experience at a relatively accessible price point. You get the sense that they have Michelin in mind. Compared to L’Abeille, which holds one star, Acru is definitely worth a Bib Gourmand. A star might be a stretch, but time will tell. Either way, we will visit them again next time we are in NYC. It was an impressive new start!
Spicebush – Pavlova –Beeswax . Golden Haytime / Figleaf Lamington
First time
Dinner
Around 2 1/2 hour
Rustic bistro style
Traditional and low-intervention options
Around 78 dB (High noise level – lively but not overwhelming)
Yes
Yes
Been to Acru? Let us know what you think!