Location:

Acadia

Address

Acadia 1639 S. Wabash Ave., IL 60616
Get directions

Phone

+1 312-360-9500

Price

$

Overview

Set between glassy apartment buildings and a popular dog park, Acadia is a distinct stand-alone destination. The unexpected yet elegant space employs nothing but neutral grays that extend from the concrete façade to the cushioned chairs and silvery beads dividing the center of this lofty room in half. Service is gracious and professional—the kind we should all expect but is hard to find. Chef Ryan McCaskey infuses his precise and highly technical cooking with subtle personal touches. Time spent in Maine and his Vietnamese heritage often inform the ambitious tasting menus on offer. The kitchen’s commitment is palpable with every course. Dishes can be both fun and soigné, as in the cheeky take on a "Filet-o-Fish" sandwich, served here as flaky Icelandic cod in crisp golden pan de mie with sauce gribiche and a dab of brandade. Burrata is an inherently perfect food, but is further elevated here with a cool, intense cocoa-prune consommé and mastic foam. Dessert courses bring grand finales such as a neat mound of sweetened butternut squash purée with cranberry gelée, toasted marshmallow cream, and a thin ribbon of pulled caramel. Elaborate mignardises are a fitting end to such a meal.

Set between glassy apartment buildings and a popular dog park, Acadia is a distinct stand-alone destination. The unexpected yet elegant space employs nothing but neutral grays that extend from the concrete façade to the cushioned chairs and silvery beads dividing the center of this lofty room in half. Service is gracious and professional—the kind we should all expect but is hard to find. Chef Ryan McCaskey infuses his precise and highly technical cooking with subtle personal touches. Time spent in Maine and his Vietnamese heritage often inform the ambitious tasting menus on offer. The kitchen’s commitment is palpable with every course. Dishes can be both fun and soigné, as in the cheeky take on a "Filet-o-Fish" sandwich, served here as flaky Icelandic cod in crisp golden pan de mie with sauce gribiche and a dab of brandade. Burrata is an inherently perfect food, but is further elevated here with a cool, intense cocoa-prune consommé and mastic foam. Dessert courses bring grand finales such as a neat mound of sweetened butternut squash purée with cranberry gelée, toasted marshmallow cream, and a thin ribbon of pulled caramel. Elaborate mignardises are a fitting end to such a meal.

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07 May 2021

Wine and food lovers, and travelers alike have illustrated genuine consumer goodwill by taking to the web to share their best and worst eating experiences. If you´re eager to share your hits and misses, here are some points to write a compelling restaurant review that cannot be ignored.

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