1717 Northwest Blvd.
Columbus, OH 43212
It was a love of local food – and a little inspiration from Columbus nonprofit Local Matters – that inspired Todd Mills to open Acre as a “true food” concept. Today, it’s found its mix of creative and local ingredients is especially popular both with a health-conscious crowd and the growing vegetarian and vegan population of the neighborhoods in Grandview Heights and Clintonville, where its two locations call home. It sounds like a trend, maybe, but don’t expect anything typical here, the restaurant is constantly adapting and trying new things with what it’s got.
I’m sad to see that it’s in its last days, so here’s a parting thought at some of the wonderful ingredients this place really got right.
- Red Curry Bowl: Our favorite way to show off local asparagus, the Red Curry bowl also features fresh pineapple and sweet potatoes over brown rice with your choice of chicken, tofu, or pork.
- Big Green Salad: Spring greens with cherry tomatoes, shredded carrots, and chickpeas drizzled with house made green goddess-avocado dressing and finished with red onion and sunflower seeds.
- Banana Smoothie: I was especially fond of this one, because it relies on the banana and fruit to add a lot of natural sweetness by itself, instead of turning too much to sugar or making it garishly sweet.
Restaurant concepts sail off into the sunset all the time, and it’s a shame to see it happen. I do think Columbus could use more authentic farm-to-table eateries and health-focused places, and I hope the next venture for this restauranteur will be something with the same fresh focus.
When the restaurant opened in 2014, I think the ideas it was bringing about organic, free range and local were much more novel than today – but the great trend we’ve seen in local dining is people adapting more of this kind of thinking about food into their everyday lives. I hope the lessons this restaurant brought to the table in the Ohio and Columbus dining scene stick around.
Bon voyage, Acre.