ACME Southern Kitchen Serves Up Local Hospitality

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A homey slice of the south has landed in the East Village just in time for San Diego Restaurant Week. Owner Terryl Gavre (Banker's Hill, MARKET, Cafe 222) worked overtime with her crew, including designer and partner Paul Basile, to get ACME Southern Kitchen ready in time for the annual dining event.

The launch menu includes fried chicken on a biscuit, chipped ham on a house-baked white roll, collard greens with garlic, red beans and rice and a peach brown betty. In the coming weeks, Gavre plans to add gumbos and Brunswick stew, as well as daily specials that will range from catfish to a fried chicken platter. By mid-to-late February, the restaurant also plans to offer a Sunday brunch and Sunday dinner, served family-style at the table.

ACME's decor and feel is very "casual and comfortable," according to Gavre. Antique artifacts and pictures adorn the walls, natural light floods in through floor-to-ceiling windows and simple, pipe-fitting style lighting fixtures are reminiscent of a 1920s farmhouse.

"We didn't want to be over-designed," said Gavre. "The goal was to create a place where everyone felt welcome and the service will be a mix of everything from paper and aluminum to china," she added.
-Aimee Cebulski
· ACME Southern Kitchen [Official Site]
· All Eater Inside Coverage [~ESD~]