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Acme’s New Bistro Menu Includes Clams Casino, Veal Agnolotti, and Skirt Steak

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Skirt steak with caramelized endives.
Skirt steak with caramelized endives. Photo: Melissa Hom

Last night, following Mads Refslund’s departure, Acme quietly reopened as a French-meets-Italian restaurant, helmed by former db Bistro Moderne chef Brian Loiacono. His menu is much simpler than his Scandinavian predecessor’s — food that the fashion set (Acme’s target clientele) can eat nightly. There’s a kale Caesar salad, butternut-squash steak, squid-ink spaghetti with lobster, and brick chicken. Take a look at a few of the dishes:

Foie gras terrine with herb salad, apple vinegar, and brioche.
Foie gras terrine with herb salad, apple vinegar, and brioche. Photo: Melissa Hom
Clams casino with bone marrow and chowder.
Clams casino with bone marrow and chowder. Photo: Melissa Hom
Tuna carpaccio with Castelvetrano olives and chicharrónes.
Tuna carpaccio with Castelvetrano olives and chicharrónes. Photo: Melissa Hom
Veal agnolotti with Salva Cremasco and truffles.
Veal agnolotti with Salva Cremasco and truffles. Photo: Melissa Hom
Steak guts.
Steak guts. Photo: Melissa Hom
The dining room looks pretty much the same.
The dining room looks pretty much the same. Photo: Melissa Hom
But the awning got a makeover.
But the awning got a makeover. Photo: Melissa Hom

Menu [PDF]

Acme, 9 Great Jones St., 212-203-2121

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Acme Debuts New Bistro Menu