Compliments to the Chef: Acadia

10 Nov

Another amazing meal at Acadia reminded me that this post is long overdue. Chef Adam Higgs is doing beautifully inspired things at his New Orelans bistro in NE Portland and I want everybody to know about it.

I love everything about this place. In my mind it represents a true bistro; the size is just right and the service is always warm. The food is elevated, clean, and long on flavor. When you go, please order the Louisiana BBQ shrimp appetizer. DO NOT MISS THIS. YOU WILL THANK ME LATER. This dish is so good that I rarely share, and I recommend using extra bread for soaking up the remaining pool of butter sauce. You will be tempted to order a side of just that sauce (don’t). You will want to bathe in that sauce (please don’t). Rather than continuing to go on and about why you should check this place out, I’ll just share with you what we ordered the other night and let Adam’s food speak for itself. And the answer is yes, everything tastes as good as it reads.

Grilled house made andouille sausage with pickles okra and Creole mustard

Arugula and Butter Lettuce with gingersnap cookies, brown sugar roasted kabocha squash, Cypress Grove fromage blanc and black pepper vinaigrette

Shrimp Creole with shrimp meatballs, gulf shrimp, fresh spinach and Creole tomato sauce over rice

Red beans and rice

Roasted root vegetables with horseradish butter

Shredded Brussels sprouts with bacon and apple

1303 NE Fremont St
Portland, Oregon
(503) 249-5001

One Response to “Compliments to the Chef: Acadia”

  1. Natalie Burke November 10, 2011 at 1:24 pm #

    Oh my god. Love love Acadia. Everything about it is perfect every time. Speaking of perfect, have you tried Cabezon? Also amazing.

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