Farm-to-Table Done Right
Getting to Acre can feel like an adventure itself. The picturesque restaurant is located on 25 acres of hillside farmland and the roads leading there are bumpy, dusty, and lit only by the moon and stars at night. But you will be generously rewarded for the journey, which is part of the restaurant’s charm. Diners come to enjoy dishes like chicken liver mousse with chicken chicharrón and pickled turnip, and fish tacos with salsa quemada. Executive chefs Kevin Luzande and Oscar Torres will probably insist you accompany your meal with their own label mezcal. Come for the food, stay for the inevitable festivities—there’s a neighboring bar right next door.