Acre Restaurant

If you are looking for a nice place to eat with great food, Acre is the place. Prices are on the high end, but it is money well spent. I don’t mind paying more for food when it tastes delicious. One criticism I would have is that I asked for my steak to be medium rare, but it was over cooked. It still tasted great and I didn’t mention it to our server. Reservations are recommended.

Phenomenal New Restaurant!
I don't know how the chefs keep all those jackets pristine in the open kitchen 😊.
Everything we shared was delicious. Luckily our server guided us well so we didn't over order. Incredible steak and the chocolate dessert was exactly as described, s'mores!
Best cheese curds I've had outside of Michigan and Wisconsin.
Everything is local and that flavor shines through.

Really enjoyed the ricotta sweet peas app, bison tartare also good. Romaine salad is a generous portion. Ordered the pork chop but got the tenderloin instead. I was enjoying it and table conversation and didn’t even realize it till later on the bill. House pasta and sturgeon all great dishes too. Went with the dark chocolate dessert and it was amazing.

We had wonderful service and a very good meal. Our favorite appetizer was the parker house rolls - the compound butter is amazing. We also loved the mixed greens salad, rabbit pasta and the trout.

Yes, gratuity is automatically added into your bill at 22%. This is a smart move by the business owner so that they can keep good servers on board, which is dang near impossible right now.

I had been eyeing the opening of Acre for months after reading about it in a local magazine about new restaurants in KC. I scored a reservation to the soft opening, and had a wonderful meal. This level of elevated, yet approachable food is rare in the Midwest. The quaint, refined ambiance set the mood for the brightly colored, exquisitely plated cuisine. Highlights of my meal included a Pinot noir cava, heirloom tomato, goat cheese, and basil salad, and the black angus tenderloin with butterball potatoes and pickled corn. The steak was cooked to perfection, and was very flavorful due to the wood fired preparation that is the signature of Acre’s chef, Andrew Longres. I would have tried more on the menu, but was limited due to being gluten free. The staff was friendly and knowledgeable, and made sure everything on my plate catered to my dietary restrictions. I would love to see a gf dessert option. Overall I would say run, not walk to Acre once it’s fully open. It’s a meal you’ll certainly remember.