Chef David Bancroft is forging a new Alabama cuisine, inspired by the on-site gardens and nearby farms. The wine approach is equally fresh for the area, with a by-the-glass list that changes with the weather. It’s one that downplays Cabernet, Chardonnay and Sauvignon Blanc in favor of Malbec, Viognier and Chenin Blanc.
Riot Dish: “[We] would have said our Shrimp & Grits, but after two years of being on the menu every day, Chef was able to successfully remove it, if probably for a limited time. So, it is very easy to say that our charcuterie program would be the ‘riot dish’ at Acre.”