About

ACME is now open after undergoing a culinary transformation led by new executive chef and partner Brian Loiacono. Re-introducing ACME as a contemporary bistro, Loiacono (formerly executive chef at Daniel Boulud’s db Bistro Moderne) combines his classic French training with his Italian-American upbringing to create a seasonal neighborhood restaurant that showcases a variety of flavors and techniques, yet is quintessentially New York.

The cocktail list is the creation of Dev Johnson of Employees Only and is a mix of well-executed classics like Negronis and Manhattans with twists, alongside new creations such as the French Breakfast: Cognac, Ginger, Lemon, Egg White and the Primito: Mezcal, Grapefruit Cordial, Prosecco, Spice.

Wine director Nicole Hakli has joined the ACME team to helm the restaurant’s already noteworthy wine program. A veteran of The Nomad and Eleven Madison Park, Hakli is bolstering a diverse, accessible selection of restrained and balanced classic Old World styles, bringing her fresh perspective to ACME’s inventory. Hakli is building the list to include robust offerings in the under-$50 range, countered by an extensive array from coveted Burgundian producers such as Bruno Clair, Dujac, and Domaine Leflaive as well as Barolos like Mascarello and Giacosa in the restaurant’s new consignment program.

house specialties
BEEF TARTARE · 18
Aleppo Chili, Mint, Gem Lettuce
CRISPY ARTICHOKE · 12
Lemon Ricotta

linebreak

PÂTÉ · 14
Pork, Foie Gras, Black Pepper
OYSTERS
1/2 Dozen · 18
Dozen · 36
OCTOPUS · 22
Spanish Chorizo, Celery, Dill, Lilliput Capers

{ Appetizers }

OLIVES · 8
Almonds, Calabrian Chili
PICKLES · 8
Fennel, Carrot, Cucumber
OYSTERS ROCKEFELLER · 22
Nettles, Chives
CAESAR SALAD · 15
Brussels Sprouts, Kale, 6-minute Egg

carrot

BONE MARROW · 15
Spring Garlic, Bordelaise
ROASTED CARROTS · 15
Turmeric, Tahini, Za'atar, Puffed Quinoa
SMOKED TROUT TABBOULEH · 16
Beets, Farro, Quinoa, Pepperoncini Yogurt
BROCCOLINI · 15
Roasted Garlic, Tomatillo, Anchovy

{ Pasta }

BAKED RIGATONI · 24
Roasted Eggplant, Ricotta, Spicy Basil
RISOTTO · 23
Black Garlic, Mushroom, Ricotta Salata

pasta

TORTELLETI · 26
Nettles, Goat Cheese, Spring Leeks
PAPPARDELLE · 25
Lamb Ragù, Rosemary Ricotta

{ Entrees }

TROUT MEUNIÈRE · 30
Haricots Vert, Brown Butter, Capers, Lemon
STRIPED BASS · 32
Fiddleheads, Asparagus, Togarashi, Tarragon Broth
GRILLED SCALLOPS · 36
Crispy Brussels Sprouts, Cashew, Elderberry

NY STRIP STEAK · 45
Potato Mille-Feuille, Onion Soubise, Bordelaise
ROASTED CHICKEN · 30
Wild Mushrooms, Orange, Savory
DUCK BREAST · 32
Fresh Garbanzo Beans, Gooseberries, Baby Turnips

{ Sides }

Potato Gratin · Goat Cheese Polenta · Braised Greens · Haricots Vert ·French Fries · 9

ACME Dessert
SELECTION OF CHEESES · 15
Honey
LEMON TARTE · 9
Meringue, Almond
CHOCOLATE FONDANT · 12
Cacao Chips, Pistachio Cream

berries

UNCLE PETE’S RICOTTA CHEESECAKE · 9
Golden Raisins, Rum, Ritz
AFFOGATO · 7

ACME Brunch
CRISPY ARTICHOKE · 12
House Made Lemon Ricotta
SESAME AVOCADO TOAST · 12
Grilled Sourdough Bread, Shallots, Sesame Miso Vinaigrette
CAESAR SALAD · 15
Brussel Sprout & Kale, 6 minute Egg
YOGURT PARFAIT · 14
Maple Granola, Blueberries, Strawberries, Raspberries
GRANDMA's PANCAKE · 16
One Large Pancake with Honey Ricottq, Gala Apple, Mint, Maple Syrup

pig

artichoke

SHRIMP AND POLENTA · 18
Pickled Turnips, Poached Eggs, Espelette Pepper
HOT GRAINS BOWL · 16
Barley, Quinoa, Farro, Roasted Delicata Squash, House Made Ricotta, Poached Eggs
FRENCH OMELET · 17
Patato Mille-feuille, Sauteed Spinach, Mesclun Greens, Cherry Tomato
BLOOD SAUSAGE · 18
Buttery Lentils, Pearl Onions, Fried Egg, Chives
COAL CRUSTED BURGER · 23
Comte Cheese, Green Peppercorn Mustard, Tomato, Gem Lettuce
RIGATONI · 20
Scallions, Bacon, Gutenberg Cheese, Circulated Egg

pasta

{ SIDES }

FRIES · 6
BRAISED GREENS · 7
SAUSAGE · 7
BACON · 8
POTATO ROTI · 6

cocktails menu
 

{ COCKTAILS }

 
DO YOU, MR. JONES? · 14
Bourbon, Benedictine, Bitters, Vermouth
PRIMITO · 14
Mezcal, Grapefruit Cordial, Prosecco, Spice
PRESIDENT PIÑA · 14
Pineapple Rum, Grenadine, Orange Curaçao, Vermouth
ALOE VESPER · 14
Aloe Liqueur, Gin, Absolut ELYX Vodka

 

 
MARINERS FIZZ · 14
Gin, Lemon, Rosemary, Ouzo, Sparkling H2O
ODE TO ARISTOTLE · 14
Tequila Blanco, Coffee, Cynar, Lillet
CROWN OF THORNS · 14
Cognac, Sloe Gin, Lemon,, Ginger
BELL EPOQUE SOUR · 14
Scotch, Golden Raisin, Sherry, Cinnamon, Lemon, Absinthe

 

 

{ DIGESTIFS }

AMARO · 12
Averna, Sicily, Italy
CHARTREUSE · 12
Grenoble, France
SAMBUCA · 12
Ramazotti, Italy

snifter glass

AMARETTO · 12
Saliza, Italy
ABSINTHE · 12
Pernod, France
GRAPPA · 13
Berta di Gavi, Italy

 
 

{ Bar Snacks }

 
SPICY ALMONDS & OLIVES · 8
 
SELECTION OF CHEESES · 14
Virgin Farmhouse Honey Comb, Mostarda

 

 
CLAMS CASINO · 18
Bone Marrow Crumb, Clam Chowder
LEMON RICOTTA · 12
Crispy Artichoke
CRUDITÉS · 14
Smoked Onion Aioli

 
 

Beer

{ Draft }

EINBECKER • 8
Brauherren Pils, Germany
GOOSE ISLAND • 8
Sofie Saison, Illinois
SMUTTYNOSE • 8
Finest Kind IPA, New Hampshire
DOGFISH HEAD • 8
Indian Brown Ale, Delaware

beer

 

{ Bottle }

NEGRA MODELO • 8
Mexico
PERONI • 8
Italy

Wines By The Glass

View our "By The Bottle" List ❯

{ Red }

PINOT NOIR · 17
DuSoil, 'Hirschy Vineyard,' Willamette Valley, Oregon 2015
CABERNET FRANC· 15
Domaine de Guilloterie, Saumur Champigny, Loire 2012
NEBBIOLO · 16
Tenute Sella, Bramaterra, Piedmont, Italy 2010
GRENACHE · 16
Santa Duc, 'Prestige des Hautes Garrigues,' Gigondas, Rhone 2011
SANGIOVESE-SAGRANTINO · 13
Antano, Montefalco Rosso, Umbria, Italy 2014
CABERNET SAUVIGNON· 20
Notary Public, Happy Canyon, Santa Ynez, California 2014

grapes

 

{ White }

 
GRUNER VELTLINER · 13
Christoff Hoch, 'Hollenburger,' #15 Kremstal, Austria 2014
SAUVIGNON BLANC · 17
Jolivet, Sancerre, Loire, France 2015
RIESLING · 15
Kühling-Gillot, Niersteiner Pettenthal, Großes Gewächs 2009
CHENIN BLANC · 16
Taille aux Loups, 'Clos Michet,' Montlouis 2014
PINOT BIANCO · 11
Erste & Neu, Alto Adige, Italy 2015
CHARDONNAY · 18
Pernot Belicard, Bourgogne Blanc, France 2013
GRENACHE BLANC · 15
Adelaida Cellars, 'Cybele,' Paso Robles, California 2013

 
 

{ Sparkling }

PROSECCO · 14
Isotta Manzoni,  ‘Cuvée Giuliana,’ Conegliano, Veneto NV
CREMANT DE BOURGOGNE ROSE · 16
Val de Mer, Burgundy NV
CHAMPAGNE· 22
Pierre Gimonnet ‘Les Belles Années,’ Blanc de Blancs NV


Hours

DINNER

Tuesday – Wednesday: 6pm to 11pm
Thursday – Saturday: 6pm to 12pm
Sunday: 6pm-10pm
Monday: closed

BRUNCH

Saturday-Sunday: 11am-3pm

DOWNSTAIRS LOUNGE

Tuesday – Saturday: 9pm-3am

Reservations

For reservations, please click the opentable link below. Not all reservations are available for online booking. If you do not find a time or date online, call the restaurant at (212) 203-2121 and speak to a reservationist, or email  info@acmenyc.com Our reservation lines are open daily starting at 10AM.

To Reserve with OpenTable Please Click Here

grapes

Downstairs

Below the restaurant, a storied and time-worn rock ‘n’ roll club has been renovated into a cocktail bar, ideal for pre-dinner drinks, large-party dining, and private events. Our beverage manager Dev Johnson has assembled an extensive collection of small production spirits and modern variations on classic cocktails. In addition to the bar program, ACME Downstairs offers a menu which includes a number of dishes from the restaurant as well as more casual small-plate options.

Events

{ Private Events }

ACME hosts a variety of private events in both the ground-floor restaurant and the downstairs lounge.

 

For a private seated dinner, the restaurant can accommodate up to 100 guests, the downstairs can accommodate up to 70 guests. For a cocktail reception, each space can accommodate up to 120 guests.

 

Events at ACME typically take the format of a cocktail reception with passed canapés, a seated dinner served family style, or a combination of the two. Buyout packages feature a beverage offering which includes premium open bar, specialty cocktails, wine, and beer.

 

For more information, please contact our events coordinator at events@acmenyc.com.

{ Large Party Dining }

ACME is able to accommodate parties of up to 32 guests in the downstairs lounge, in a non-private setting. We have selected Chef Loiacono's signature dishes and created several prix fixe options, which are served family-style. Wine pairings can be provided upon request.

 

Please contact our reservationist at info@acmenyc.com with any booking inquiries.

Press

First Look: ACME Reopens With New Chef and Bistro Menu

Brian Loiacono Bringing New Flavor to Acme Reopening

After a Short Break, Acme Re-Opens Tonight as a French/Italian Restaurant

Directions

No. 9 Great Jones Street, NYC Get Directions on Google Maps
ACME NYC map