Acadia was a
fine dining restaurant that also had a bar where patrons could buy food, which was a more casual dining experience. The restaurant's bartender, Michael Simon, was noted by food critics for the experimental cocktails he created at Acadia. The exterior of the building was non-descript, while the interior was well-decorated. Phil Vettel of the
Chicago Tribune described its dining room as "a warmly minimalist, softly lit and serenely quiet space with alabaster walls, neutral carpeting and beaded-metal curtains."
Menu The restaurant served five- and ten-course
tasting menus, lobster
pot pie and a
Wagyu steak dinner. The dishes on its menu were often heavy and rich. Writing for
Time Out, Julia Kramer noted the relative affordability of its prices compared to similar restaurants. Its menu was heavily influenced by the
cuisine of New England, particularly Maine. Jeff Ruby, of the magazine
Chicago, observed that many dishes on the ten course menu had "a green-and-white palette meant to evoke McCaskey's briny Maine summers as a kid." Many of the restaurant's ingredients were sourced from
Deer Isle, Maine. == History ==