Acadia Bloggers Dinner

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

Acadia, a New Orleans Bistro, at NE Fremont and 13th in the Sabin neighborhood of Portland serves modern American cuisine with local ingredients rooted in Louisiana Cajun/Creole traditions. Every day, Acadia serves up Louisiana classic southern food, including shipping the real deal ingredients that can’t be sourced locally here right from the South like Gulf shrimp, blue crab, and Louisiana crawfish to compliment the locally sourced fresh Northwest ingredients.

The food is high quality and service very smooth and caring like your charming neighborhood favorite restaurant (I saw staff welcome back and chat with several regulars during our meal).
Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant

Chef/Owner Adam Higgs is representing New Orleans here- I think the restaurant’s New Orleans artwork and Creole/Cajun artifacts are from his personal collection. Similar to how Andy Ricker researches every year in Thailand for Pok Pok, Chef Adam also travels to New Orleans at least once a year for research as well.

Inside, the restaurant is bold with color instead of the usual bare bones natural wood/stone/concrete you so often see, with yellow, cobalt blue, bright reds to rejuvenate you from what may be a rainy Portland grey day into more festive spirits.

Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant Acadia Restaurant in Portland, a Sabin neighborhood Cajun/Creole restaurant

I was recently fortunate enough to get to family style share and try some of the current seasonal dishes and some of the popular mainstays from the regular menu with a few other Portland bloggers. These included

  • Cornmeal-Fried Louisiana Soft Shell Blue Crab with jalapeño tartar, English Pea & mint salad, and fresh lemon, a springtime adaptation of a very popular dish.
  • Louisiana Barbeque Shrimp with lemon, black pepper, white wine and butter. I went back to the bowl and spooned the sauce right onto my bread.
    Acadia Restaurant Portland, Cornmeal-Fried Louisiana Soft Shell Blue Crab with jalapeño tartar, English Pea & mint salad, and fresh lemon, a springtime adaptation of a very popular dish. Acadia Restaurant Portland, Louisiana Barbeque Shrimp with lemon, black pepper, white wine and butter. I went back to the bowl and spooned the sauce right onto my bread.
  • Chicken-Fried Chicken Skins with cayenne-cane syrup mustard. Let’s face it, this is the best part of the chicken, without all that pesky chicken. You know when I come back I’m going to order this dish again. And this time I won’t have to share, muahaha.
    Acadia Restaurant Portland, Chicken-Fried Chicken Skins with cayenne-cane syrup mustard.
  • Radicchio Treviso & Rhubarb Salad with Portland Creamery Chévre, spicy candied pecans, honey-cured kumquats and poppy seed dressing. I loved the little honey cured kumquats here
  • Crawfish Boil & Collard Greens Salad with crawfish tails, red remoulade dressing, boiled fingerlings, corn, andouille, shaved Parmesan and a crispy poached egg. I don’t know how they did that crispy poached egg, but there was a little mini sigh/gasp on my side of the ten-top as Rebekah cut into the egg and the golden yolk oozed out.
    Acadia Restaurant Portland, Radicchio Treviso & Rhubarb Salad with Portland Creamery Chévre, spicy candied pecans, honey-cured kumquats and poppy seed dressing Acadia Restaurant Portland, Crawfish Boil & Collard Greens Salad with crawfish tails, red remoulade dressing, boiled fingerlings, corn, andouille, shaved Parmesan and a crispy poached egg
  • One of the 3 mains we tried was special sexy sexy bang bang (ok, I dubbed it that) pork dish off menu- Acadia changes the menu often, though they will probably have some version of their thick Grilled Carlton Farms Pork Chop on the menu. We were all having silent moments as we enjoyed our share of this pork.
    Acadia Restaurant off menu special pork Acadia Restaurant off menu special pork
  • Bronzed, Wild-Caught Louisiana Sheepshead with Spinach Madeline pie and blue crab meuniére. Sheepshead is a brackish water fish (sometimes called convict fish because of its broad black & white stripes) that’s fished from rocky waters. It has a texture that is almost creamy but not fatty, and some describe it as “crab-like” which is interesting because the fish’s diet is comprised heavily of shellfish and bivalves.
    Acadia Restaurant Portland, Bronzed, Wild-Caught Louisiana Sheepshead with Spinach Madeline pie and blue crab meuniére.
  • Portland Creamery Goat Cheese Gnocchi with foraged stinging nettle purée, early morels, asparagus, spinach, sliced toasted almonds and shaved Grana Padano Parmesan. The vegetarian entree, though the gnocchi is updated with what is fresh and seasonal of course. There are also several items that are or can be made gluten-free.
    Acadia Restaurant Portland, Portland Creamery Goat Cheese Gnocchi with foraged stinging nettle purée, early morels, asparagus, spinach, sliced toasted almonds and shaved Grana Padano Parmesan.

We also shared (thus all the straws you may see in a drink sometimes) FIVE fabulous cocktails, all of them real beauties, courtesy of Bar Director Beau Burtnick. These included

  • Big Easy section: Julep with bourbon, mint, sugar and some special secret ingredient…
  • Light and Breezy section: Young Sarandon with Union gin, fresh rhubarb, suze, house-made rhubarb sorbet.
    Acadia Restaurant Portland,, cocktails courtesy of Bar Director Beau Burtnick. Big Easy section: Julep with bourbon, mint, sugar and some special secret ingredient... Acadia Restaurant Portland,, cocktails courtesy of Bar Director Beau Burtnick. Light and Breezy section: Young Sarandon with Union gin, fresh rhubarb, suze, house-made rhubarb sorbet.
  • Light and Breezy section: Study Retreat with cucumber vodka, blood orange, byrrh, peychaud’s bitters, port, salt.
  • Big, Rich and Boozy section: Commander La Croix with tequila, lemon, apple cider vinegar, ginger beer, cayenne-sugar rim.
    Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Light and Breezy section: Study Retreat with cucumber vodka, blood orange, byrrh, peychaud’s bitters, port, salt. Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section:  Commander La Croix with tequila, lemon, apple cider vinegar, ginger beer, cayenne-sugar rim.
  • Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening! I really like savory drinks though, and I appreciated the balance with acidity from the tomato and cane vinegar but it was not sour. Also, cheese helps everything.
    Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening! Acadia Restaurant Portland, cocktails courtesy of Bar Director Beau Burtnick. Big, Rich and Boozy section: Portland Caprese with white rum, clarified tomato, fresh basil, cane vinegar, honey, lemon, salt and pepper. My favorite of the evening!

Finally, desert. I was in love with all of them, but vowed to return for that bread pudding alone. But, I also want the Pecan Pie with praline-bacon ice cream, which we did not try…
Acadia Restaurant dessert of Vanilla Bean Bread Pudding with white-chocolate brandy ganache, thickened sweet cream poured dramatically tableside

  • Vanilla Bean Bread Pudding with white-chocolate brandy ganache, thickened sweet cream poured dramatically tableside (as captured by fellow blogger Jenni Bost, blogger/writer/designer/stylist of blog A Well Crafted Party here) and toasted pecans
  • Tropic Thunder dessert of Banana cake with maraschino drizzle, coconut frosting, passion fruit cheesecake, and Golden Graham macadamia crust
    Acadia Restaurant dessert of Tropic Thunder dessert of Banana cake with maraschino drizzle, coconut frosting, passion fruit cheesecake, and Golden Graham macadamia crust
  • Chocolate Espresso Layer cake with burnt marshmallow, fudge icing, and white chocolate crumb. We were all so excited to dig into this cake that I missed getting a photo, so I’m referring to this lovely collage of all 3 by lilslimlady who writes the blog Salt. Water. Coffee.

Acadia is located at 1303 NE Fremont St., Portland. They are open for Dinner Monday through Saturday 5:00 pm – 10:00 pm, for Lunch only on Wedsnedays 11:30 am – 2:30 pm.

On Mondays is their special Cheap Eats nights with half a dozen entree options for $10 or less. Their menus change seasonally, and they offer several gluten-free options- you can check out some sample menus here.

Disclosure: This meal was complimentary, but I will always provide my honest opinion and assessment of all products and experiences I may be given. The views and opinions expressed in this blog are entirely my own.

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Recaps from other bloggers for more pictures and perspectives:

 

 

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Comments

  1. Love your post! You’re way faster than me this time at getting that up :)- Man that dinner was delicious; my mouth is watering just thinking about that banana cake!

  2. Oh that Commander La Croix cocktail…. that banana cake… I seriously am itching to get back! Love how you dubbed the pork “sexy sexy bang bang” LOL :)

    • I forgot exactly what was in that pork dish, just that everyone at the table had a moment of silence in taking their bite of it. So many things there were incredible, I want to go back too!

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