The restaurant design is minimalist. Stainless steel contrasted with wood floors and glass fixtures. There was dry aged beef being showcased in a glass case near the front of the restaurant as my group walked in. Drapes, napkins were all burlap-like cotton fabric that created a farm-house feel. There was a slight wood-smoke smell in the restaurant that was appealing. The attention to detail was already noticed before I even sat down. I was getting a feel in Acre that’s unique for Kansas City.
Our group was seated, and Erika, our server, introduced the menu, and told us everything is made in house except the ketchup, then obtained our drink order. When our drinks came, I ordered the brussel sprouts with whipped ricotta and wagyu beef tartare appetizers.
The brussel sprouts were served over a bed of whipped ricotta with cherry and red pepper sweet and sour. I tried it without a baguette and with. It was basically a cheese spread and worked best with the baguette. Outstanding flavors, simple presentation. The wagyu beef tartare was mixed with capers and spicy mustard, placed in a covered dish, which expelled smoke when it was opened. Nice presentation. I felt like there was too much mustard flavor, and while it needed to be there, a better balance with the beef flavors could be achieved. Overall, the beef tartare was a classic taste (just a little heavy on the mustard) with the homemade caraway lavash. Our group enjoyed the wagyu beef tartare with an unoaked Russian River Valley Chardonnay.
Two in our group ordered the braised rabbit pasta dish. This dish was amazing. The tender, stuffed ricotta cappelletti pasta flowers were on a bed of parmesan mousseline accompanied by parsley crumbs, then topped with edible flowers. The braised rabbit was flaked over one side of the dish. It was delicate, and shredded. Getting a little of every ingredient on your fork for each bite created tastes and textures that were unique and magical.
One in our group ordered the tenderloin. No typical tenderloin dish here. The steak may have been like what you can get at other KC Steakhouse, but the pairing of sides made it so unique. The toasted farro, spinach, pickled onions, sweet onion soubise, and wild mushrooms combined to make the flavors of this filet so memorable. I ordered the 16oz, 45-day dry-aged ribeye with veal glazed butterball potatoes and smoked horseradish creme fraiche and it was over-the-top amazing! Perfectly cooked marbled, aged ribeye with a deep beef flavor. For a few moments while enjoying bites of this steak lightly coated with cream fraiche then followed with a sip of wine, I was in bliss, with tunnel vision, not hearing any sound, - in a food trance. Acre servers slipped us some upscaled steak knives which cut the meat effortlessly.
Our group enjoyed a Châteauneuf-du-Pape and Napa Cabernet with dinner.
The whole evening, Kyle was entertaining us with wine. Our group brought in our own wine for this special event, and Kyle was so accommodating in decanting, describing, from his perspective, the wine we brought. If you ever needed a recommendation for what to order, Kyle seemed like he would be an excellent resource.
Erika, our server, took group photos of us to help capture the evening.
At the very end, Erika brought four glasses of prosecco, on the house, to enjoy for our group’s anniversary celebration.
Overall, the atmosphere, food, wine service (Kyle), and food service (Erika + team) was 10/10. I highly recommend Acre. I cannot wait to go back and try the pickled chicken and the desserts.
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