New Chef At ACME Whips Up Mouthwatering New American Cuisine With French Influence

ACME in NYC's NoHo neighborhood recently welcomed new executive chef Thomas Romero with a brand new, innovative menu that features everything from crispy artichokes to cacio e pepe to roasted chicken.

Crispy Artichoke & Roasted Carrots

If you have reservations about vegetables, these appetizers will completely change your mind. The Crispy Artichoke showcases flash-fried artichoke on top of creamy lemon ricotta and chives, while the Roasted Carrots includes strips of savory carrots with absolutely divine toppings of turmeric, tahini, za'atar, and puffed quinoa.

Cacio e Pepe

Sometimes (...often times), the simpler the dish, the tastier it is. That is the case of ACME's Cacio e Pepe. This traditional pasta is made of perfectly al dente spaghetti with cheese and pepper. However, ACME elevates the dish with different types of cheeses, including capra sarda, pecorino, and grana padano.

Black Bean Falafel

Take a culinary journey to the Middle East with Black Bean Falafel. This standout dish features five, crispy balls of falafel paired with mixed grains, walnuts, and pomegranate, and complemented by creamy tahini-onion soubise.

Roasted Chicken

Can't decide between white meat and dark meat? Why not have both? The Roasted Chicken at ACME is the definition of "best of both worlds." On top of creamy polenta with English peas, pearl onion, and mixed mushrooms are strips of tender dark meat and juicy white meat.