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Acme F&B

Cuisine:

Profile

The menu is committed to a whole-animal allocation program—horn to hoof, snout to tail—in which no part of the cow, pig, or lamb goes to waste. So far the restaurant has fallen shy of consistency, but new chef Norman Grimm hopes to steady the ship.

 

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Payment Types

  • American Express
  • Cash
  • Visa

Price

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