The Restaurant and Menu

The hotel Acadia is located in Chicago (1639 S Wabash Ave, IL 60616). It was an airy, high-end, seasonal new American dining with great services.

About the name, the word Acadia originally came from ‘Arcadia’ the name of a district in Greece. During the French colonial empire, the name was given. And it has an extended meaning which is ‘idyllic place.’

The restaurant was inspired by coastal marines. Services come great with great foods to serve!

Their unique approach to dishes and quality ingredients made them quite popular among people. Food decoration is particularly amazing! If you talk about service, food quality, and environment, in a word, it's EXCELLENT!

Better still, they served a wide range of foods meeting the demand of people from various cultures and identities. And for the most part, the kitchen is so beautiful that smells so healthy. It’s open and dedicated to serving quality foods with attention to customers' concerns.

Chef Ryan McCaskey and his team made it a perfect place with classic American cuisine.

From delicious desserts to seafood, it’s always perfect! Flavors are very subtle so it’s delightful if you like nuanced tastes. With amazing cutlery and dishes, bet you’ve never seen such amazing decorations.

The knives are quite functional and comfortable in dining. Consequently, the sophisticated interior of the hotel will grab your eyes. It's casual yet beautiful and has totally a family vibe inside!

Natural elements make it so inviting, memorable, and comfortable. There were separate private dining, lounge space, and dining room.

Does acadia provide staycation service? The answer is BIG no. We just provide dinging and takeaway service only.

But unfortunately, for some reason, the hotel is permanently closed now!

However, this highly popular website is still live as you're here now and it's conquered by a new owner. He's now focusing on food and kitchen blogging to help people find great information on this niche.

Here is Some of Our Popular Menu

Bar Menu

Pemaquid oysters (Maine)- mignonette, lemon, sriracha

3 for 10

bread and butter pickles

4

kennebec potato chips- salt/ vinegar

5

Stonington lobster roll, buttered bun, paprika, chives, salt and vinegar chips

18

Deer Isle bouchot mussels, Allagash beer steamed, grilled foccacia, aioli, garlic, shallot, herbs

10

pho glazed pork belly banh mi, pickled daikon carrot, jalapeno, cucumber, cilantro

8

Acadia burger- 8 oz., gruyere cheese, taleggio cheese mornay, onion bacon jam, butter pickles, potato salad

16

lobroll
burger

Prix Fixe

A LA CARTE

 

1st

Charcuterie- wild boar terrine; violet mustard, duck ham; kumquat shallot marmalade, chicken liver mousse; pickled pearl onion, cornichon

18

 

Yukon Potato "Risotto" - mushroom conserva, mushroom “bacon”, green apple, truffle

14

 

Foie Gras – “pastrami flavors”, curry apple butter, caraway pudding, cabbage, compressed pear

20

 

Sunchoke Soup – smoked trout, chocolate “soil”, puffed wild rice, trout roe, charoli nut

12

 

Penobscot Bay Scallop – black garlic, chorizo mayonnaise, kale, cauliflower

15

 

 

 

 

2nd

Strube Ranch Wagyu - elements of red wine, salsify, cassis, savory granola

36

 

Wild Striped Bass - parsley root, bacon, spinach, potato puree, smoked brandade, pickled root vegetable

32

 

Gunthorp Farms Duck - foie gras flan, pumpernickel, quinoa, brussels sprout leaves, braised endive, coffee crumble, duck jus

34

 

Stonington Lobster - tom kha bisque, coconut sabayon, himalayan rice, miso potato, hon shimeji

38

Tasting Menu

WINTER TASTING MENU

2014

 

Supplements

Foie Gras $20 per person, additional $10 with wine pairing

Cheese $15 per person, additional $10 with wine pairing

 

 

Medai

castelvetrano olives, sourdough bread, celery, clementine, pistachio

 

Gunthrop Farms Duck

green papaya, currant hoisin, prime osetra caviar

 

Bone Marrow

veal cheek, peekytoe crab

 

Stonington Lobster

cranberry, celery root, egg yolk caramel, quince vinegar, fermented apple falafel

 

Foie Gras

“pastrami flavors”, curry apple butter, caraway pudding, cabbage

 

Strube Ranch Waygu

bread espuma, egg yolk, pickled vegetable

 

Tallegio

tomato, black olive, baguette

 

French Apple

roasted apple, canéles, spiced arlette

 

Chocolate

chestnut, burnt orange, huckleberry, cashew

Brunch

Sunday Brunch

BRUNCH WILL RESUME IN 2014

Prix Fixe $40 per person

11 a.m.- 2 p.m.

 

cured salmon, corn johnny cake, curried egg salad,

creme fraiche, caviar

or

diver scallop, seasonal hash, quail egg, truffle

or

Morel mushroom tart, pickled ramps, miner’s lettuce, Pea tendrils

or

Scotch duck egg, violet mustard, watercress

……

 

lobster eggs benedict, truffle hollandaise, serrano,

country potatoes

or

Acadia burger

gruyere cheese, Crave Brothers Farmstead cheese mornay,

bacon-onion jam, butter pickles

(Add a fried Swan Creek Farm egg $3 or Add slab of Bacon $4)

or

brioche French toast, Maine blueberries, Wisconsin maple syrup

or

Duck ham in hay, fried eggs, spring vegetables

…..

 

Seasonal tart

 

 

Ala Carte

breakfast chicken sausage 6

Granola 4

Toast 2

Bacon 4

Breakfast pastries (choice of 3) 9

Doughnuts (3) 10