Head chef Mads Refslund, which made Acme a pioneer in New York's New Nordic cuisine scene, has stepped down, leaving the kitchen in the safe hands of a Daniel Boulud vet, who's looking further south for inspiration.

Mads Refslund is a big deal in the international culinary scene. He was lured to the concrete jungle from world-famed Noma in Copenhagen and ever since has been showing New York what new Nordic cuisine is all about. But after a long and illustrious tenure at Acme, the famed chef has moved on. 

His replacement is Brian Loiacono, formerly the executive chef at Daniel Boulud’s db Bistro Moderne, who has swapped hunter-gatherer fare for a mix of Italian and French dishes - such as clams casino with bone marrow and chowder or tuna carpaccio with olives and chicharrones - with Acme transforming into a contemporary bistro.

The cocktail-fueled, doorman-manned party in the basement continues with business as usual.  

Ideal For

Inventive dining and after dinner partying.

Signature Dishes

Veal agnolotti or duck confit with white bean purée and cherry tomatoes.