About

ACME, the NoHo restaurant from partners Jean-Marc Houmard, Jon Neidich and Huy Chi Le, is now open after undergoing a culinary transformation led by new executive chef and partner Brian Loiacono. Re-introducing ACME as a contemporary bistro, Loiacono (formerly executive chef at Daniel Boulud’s db Bistro Moderne) combines his classic French training with his Italian-American upbringing to create a seasonal neighborhood restaurant that showcases a variety of flavors and techniques, yet is quintessentially New York.

The cocktail list is the creation of Dev Johnson of Employees Only and is a mix of well-executed classics like Negronis and Manhattans with twists, alongside new creations such as the French Breakfast: Cognac, Ginger, Lemon, Egg White and the Primito: Mezcal, Grapefruit Cordial, Prosecco, Spice.

Wine director Nicole Hakli has joined the ACME team to helm the restaurant’s already noteworthy wine program. A veteran of The Nomad and Eleven Madison Park, Hakli is bolstering a diverse, accessible selection of restrained and balanced classic Old World styles, bringing her fresh perspective to ACME’s inventory. Hakli is building the list to include robust offerings in the under-$50 range, countered by an extensive array from coveted Burgundian producers such as Bruno Clair, Dugat-Py and Rouget, as well as Barolos like Mascarrelo and Giacosa in the restaurant’s new consignment program.

house specialties
crispy RILLETTE · 8
Togarashi, Tonnato
CLAMS CASINO · 16
Bone Marrow, Chowder
LEMON RICOTTA · 12
Crispy Artichoke
linebreak
CRUDITÉS · 12
Winter Vegetables, Smoked Onion Aioli
OYSTERS
1/2 Dozen · 18
Dozen · 36
CHARCUTERIE · 18
Selection from West
Loop Salumi

{ Bistro Classics }

FOIE GRAS TERRINE · 19
Herb Salad, Apple Vinegar, Brioche
BLOOD SAUSAGE · 15
Acorn Squash, Pear, Pomegranate, Star Anise
SEARED STEAK TARTARE · 16
Raclette Cheese

{ Appetizers }

OXTAIL BRODO · 12
Winter Vegetables
CAESAR SALAD · 12
Brussels Sprout & Kale, 6-minute Egg
ROASTED CARROTS & LITTLE GEM SALAD · 12
Turmeric, Puffed Quinoa
BUTTERNUT SQUASH STEAK · 16
Stracciatella, Sunflower Seed
carrot
MACKEREL TARTARE · 12
Blood Orange, Elderberry Capers
TUNA CARPACCIO· 18
Castelvetrano, Chicharrònes
SHRIMP & EGG YOLK · 16
Pickled Turnip, Celeriac Chip

{ Pasta }

SPINACH FETTUCCINE · 22
Razor Clams
SQUID INK SPAGHETTI · 24
Lobster, Calabrian Chili, Botarga
pasta
VEAL AGNOLOTTI · 23
Salva Cremasco, Truffle
CAVATELLI · 19
Pork Trotter & Octopus Ragù

{ Entrees }

BRICK CHICKEN · 24
Leek, Onion, Capers
SKIRT STEAK · 26
Caramelized Endive
BERKSHIRE PORK · 29
Sweet & Sour Daikon, Bacon, Cashews
BLACK BASS · 29
Burnt Orange, Oregano
ZUPPA DI PESCE · 28
Grilled Ciabatta, Rouille

{ Sides }

Potato Gratin · Tuscan Cauliflower · Braised Greens · French Fries · 8
ACME Dessert
SELECTION OF CHEESES · 14
Virgin Farmhouse Honey Comb, Mostarda
QUINCE TARTE · 9
Saffron, Caramel, Yogurt Ice Cream
CHOCOLATE CAKE · 9
Whiskey Whipped Cream
AFFOGATO · 7
berries
UNCLE PETE’S RICOTTA CHEESECAKE · 9
Golden Raisins, Rum, Ritz
ORANGE SHERBET · 9
Chocolate Crumble
cocktails menu

{ COCKTAILS }

JOLIE COEUR · 14
Calvados, Aperitif Wine, Italian Vermouth
PRIMITO · 14
Mezcal, Grapefruit Cordial, Prosecco, Spice
MANHATTAN · 14
Rye, Grand Marnier & Italian Vermouth
FRENCH BREAKFAST · 14
Cognac, Ginger, Lemon, Egg White
MARINERS FIZZ · 14
Gin, Lemon, Rosemary, Ouzo, Sparkling H2O
EL GRANJERO · 14
Tequila blanco, Chamomile Cordial, Madeira
ACME 75 · 14
Cognac, Prosecco, Lemon
NEGRONI · 14
Gin, Campari, Italian Vermouth

{ DIGESTIFS }

AMARO · 12
Averna, Sicily, Italy
CHARTREUSE · 12
Grenoble, France
SAMBUCA · 12
Ramazotti, Italy
snifter glass
AMARETTO · 12
Saliza, Italy
ABSINTHE · 12
Pernod, France
FALERNUM · 13
Tuscany, Italy

{ Bar Snacks }

SPICY ALMONDS & OLIVES · 8
SELECTION OF CHEESES · 14
Virgin Farmhouse Honey Comb, Mostarda
CHARCUTERIE · 18
Selection of West Loop Salumi
CRISPY PORK RILLETTE · 8
Togarashi, Tonnato
CLAMS CASINO · 16
Bone Marrow Crumb, Clam Chowder
LEMON RICOTTA · 16
Crispy Artichoke
CRUDITÉS · 16
Winter Veg, Smoked Onion Aioli

Beer

{ Draft }

VICTORY • 8
Prima Pils, Pennsylvania
GOOSE ISLAND • 8
Sofie Saison, Illinois
SMUTTYNOSE • 8
Finest Kind IPA, New Hampshire
DOGFISH HEAD • 8
Indian Brown Ale, Delaware
beer

{ Bottle }

NEGRA MODELO • 8
Mexico
PERONI • 8
Italy
drink

Wines By The Glass

{ Red }

PINOT NOIR · 17
Petitot, 'Terres Burgondes,' Côte-de-Nuits-Villages, France 2013
GAMAY · 16
Anne-Sophie Dubois, 'L'Alchimiste,' Fleurie, Beaujo- lais, France 2014
NEBBIOLO · 18
Roagna, Langhe Rosso, Piedmont, Italy 2009
GRENACHE-SYRAH · 11
Clos Mont Olivet, 'Vielles Vignes,' Côtes du Rhône, France 2013
SANGIOVESE-SAGRANTINO · 13
Antano, Montefalco Rosso, Umbria, Italy 2013
CABERNET-MERLOT · 20
Chappellet, 'Mountain Cuvée,' Napa Valley, California, 2013
grapes

{ White }

RIESLING (DRY) · 15
Terrassen, Finger Lakes, New York 2013
SAUVIGNON BLANC · 16
Jolivet, Sancerre, Loire, France 2014
GRÜNER VELTLINER · 14
Landhaus Mayer, Niederösterreich, Austria 2014
PINOT BIANCO · 11
Erste & Neu, Alto Adige, Italy 2014
CHARDONNAY · 19
Ballot-Millot, Bourgogne, France 2013
CHARDONNAY · 17
LIOCO Sonoma County, California 2014

{ Sparkling }

PROSECCO · 14
Isotta Manzoni, Veneto NV
CHAMPAGNE· 22
Pierre Gimonnet NV

Hours

Dinner: Sunday – Wednesday: 6pm to 11pm; Thursday – Saturday: 6pm to 12pm

Downstairs Lounge: Tuesday – Saturday: 7pm to 3am

BRUNCH: COMING SOON

Reservations

For reservations, please click the opentable link below. Not all reservation times are available for online booking. If you do not find a time or date online, call the restaurant at (212) 203-2121 and speak to a reservationist, or email  info@acmenyc.com Our reservation lines are open daily starting at 10:00AM.

To Reserve with OpenTable Please Click Here >

grapes

Downstairs

Below the restaurant, a storied and time-worn rock ‘n’ roll club has been renovated into a cocktail bar, ideal for pre-dinner drinks, large-party dining, and private events. Our beverage manager Dev Johnson has assembled an extensive collection of small production spirits and modern variations on classic cocktails. In addition to the bar program, ACME Downstairs offers a menu which includes a number of dishes from the restaurant as well as more casual small-plate options.

Events

{ Private Events }

ACME hosts a variety of private events in both the ground-floor restaurant and the downstairs lounge.

For a private seated dinner, the restaurant can accommodate up to 100 guests, the downstairs can accommodate up to 70 guests. For a cocktail reception, each space can accommodate up to 120 guests.

Events at ACME typically take the format of a cocktail reception with passed canapés, a seated dinner served family style, or a combination of the two. Buyout packages feature a beverage offering which includes premium open bar, specialty cocktails, wine, and beer.

For more information, please contact our events coordinator at events@acmenyc.com

{ Large Party Dining }

ACME is able to accommodate parties of up to 32 guests in the downstairs lounge, in a non-private setting. We have selected Chef Loiacono's signature dishes and created several prix fixe options, which are served family-style. Wine pairings can be provided upon request.

Please contact our reservationist at info@acmenyc.com with any booking inquiries.

Press

ACME NYC EATER

After a Short Break, Acme Re-Opens Tonight as a French/Italian Restaurant

View Article >
ACME NYC WWD

Brian Loiacono Bringing New Flavor to Acme Reopening

View Article >
ACME NYC zagat

First Look: ACME Reopens With New Chef and Bistro Menu.

View Article >

Directions

No. 9 Great Jones Street, NYC

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