The December issue of Delta Sky Magazine features a 37-page profile of Memphis that includes a nice write-up on ACRE. Writing for the in-flight magazine of Delta Airlines, local food writer Pamela Denney gives our eatery high marks:
"....nationally acclaimed chefs Wally Joe and Andrew Adams have pulled together remarkable kitchen talent following a meticulous two-year renovation of a midcentury home now called ACRE. look for the restaurant's bright yellow door, a charming invitation to food that Joe describes as modern American, a melting pot of influences much like his own upbringing in Cleveland, Mississippi.
With world flavors and local fare, they turn casual fine dining into a surprise vacation of flavor and fun. Snake river sturgeon is grilled and plated with fingerling potatoes and duck confit. For chicken Galantine, quinoa and mushrooms join crawfish argue. The season focus extends to the bar menu (truffle potato chips with malted bacon!) and to hand-mixed cocktails such as the gumbo martini, a mix of Tanqueray, pickled okra brine and a dash of white pepper."
A couple paragraphs in a magazine tucked into the back of every seat of the world's largest airline - works for us! Thanks, Pam!
Check out an online version of this month's Sky magazine.