Just opened: AcadiaJuly 22, 2011 | Sheryl Kirby
A glimpse of the menu at the recently opened Acadia (50C Clinton St.) is like a history lesson of the eastern seaboard. Chef Matt Blondin's food draws on influences from straight-up Acadian cuisine of the maritime provinces in dishes like Northumberland Strait scallops and sugar pie, to full-on Cajun grub of rural Louisiana (collard greens, cornbread, grouper topped with etouffee and andouille sausage) with a stop along the way for Chesapeake Bay crab. Housed in a bright, airy space just north of College St., Acadia feels like it could be in a little seaside town in Louisiana, or New Brunswick. The bar offers a selection of cocktails, local craft beer (including a pair from Propeller in Nova Scotia), and a selection of mostly local wines, all by the glass. I'm excited to see what Blondin does when the weather changes. I'm hoping he's working up recipes for Acadian meat pie, beignets and catfish.
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