As of a week ago, I had still not been to Acacia or Mezzanine. Because of time constraints, I needed a place with reservations so Acacia won out.
I knew I was in the right place when I saw the energy and excitement and then the waitress sold us on some super filtration water that was super good. I had my with bubbles and ended up drinking 3 bottles of the stuff.
The food was OUTSTANDING.
Appetizers- I had the white anchovy salad and Mrs. Marinara had the garlic soup.I love white anchovies and this did not disappoint; however, that garlic soup blew it out of the water. Creamy, rich, garlicky and perfect.
Entrees- Mrs. M had the ribeye and I had dish with monkfish and lobster. Her ribeye was seared perfectly at the perfect temp. It almost seemed to be that the steak was grass fed because it was pretty lean and not a fatty/ juicy as we expected. It was still wonderful. My monkfish dish was perfect. I had always wanted to compare monkfish directly with lobster since monkfish is often referred to as “poor man’s lobster”.
Overall- the place was a hit hr. I want need to make a point of going back there soon.
IMO, Acacia is head and shoulders over Mezzanine…glad you had a great meal!
I still haven’t gone to acacia midtown!
Our meal at Acacia was probably the best I have had in Richmond. I heartily recommend it!
I think what i liked about it most was that I didn’t even get the prefixe meal and i felt like I received good value.
Do you all think that their prefeixe meal is one of the best values in town?
My wife had the garlic soup the day after you dined there, Mr. Marinara. Despite the duck confit included in the bowl (I’m vegetarian), I had some of the soup (cuz my wife never finishes a full serving of anything when there’s more food coming). The mellowness of the garlic was really pleasing – not sharp or toasted tasting. I’m guessing the cream toned it down and rounded its edges. For me, everything about that soup was great EXCEPT the duck fat. I’d say the soup was too rich, but for me to finer point on it, I think the duck fat added an oily texture to what would have otherwise been velvety. Probably cuz I’m not accustomed to duck fat or omnivorous decadence, I’m just not sure if cream and animal fat go together in a soup. Do they? Just askin. Admitting ideological ignorance.
By the way, for anyone who IS going to Acacia, sweet jesus, GET THE TROUT! When that’s not on the menu, I’ll be getting the prefixe every time, cuz spendthrift is how I roll, and it is one of the best deals in town.
I remember actual strands of duck meat in the soup. And for duck fat, there are few things better in life.
I wanted to slurp down more of the cream, but wanted to scrape the duck fat off my tongue (vegetarian reflex, maybe). Or maybe it was the other way around. Regardless, I dunno about that combo.