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.
Inventive dining and after dinner partying.
Veal agnolotti or duck confit with white bean purée and cherry tomatoes.
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