Where: Acme Food & Beverage Co., 110 E Main Street, Carrboro, NC 27510
GF Menu: Yes. Though items are not currently marked on the menu posted on their website, they are clearly noted with gluten-free symbols on dine-in menu.
When I contacted Acme about their gluten-free options, the General Manager, Stephen Murtaugh, offered these important clarifying notes:
The icon on our menu is meant primarily for those pursuing a gluten free style diet. Anyone with allergies, or celiac disease, should make that clear to their server when they order to avoid the risk of cross contamination. Certain items, like French fries, come in contact with some flour when fried since we also fry dredged items in the same fryer.
If a guest gives us advance notice of their food allergies by calling ahead and noting on their reservation then we will usually call them ahead of time to discuss their dinner and make sure they get something absolutely delicious and 100% safe for them to consume.
What I ate: Salmon Entree with an appetizer of Gluten-Free Cornbread
How to order it: The Acme menu changes regularly since the Chef/Owner Kevin Callaghan creates daily offerings from seasonal and local ingredients. Look for the GF symbol next to the menu items. As the General Manager suggests, let your server know you are dining gluten-free for health reasons. Acme also offers you the courtesy option of calling ahead to discuss your gluten-free dining needs in advance of your visit.
What it looks like:
A pan-seared, spice rubbed salmon filet was the centerpiece of this dish. The chef cooked this fish perfectly, preserving the sweet tenderness of the meat inside while presenting a picante crispness on the outside. Garnished with a green sauce and fresh cilantro leaves, it was simultaneously light, yet satisfyingly savory. Black beans, gluten-free creamed corn grits, and a fresh tomato completed the dish.
The GF cornbread arrived at the table piping hot in a shallow cast iron skillet, which kept the bread warm well into our meal. Acme uses a gluten-free cornmeal in their house cornbread recipe. GM Stephen Murtaugh also informed me that these skillets are used only for the gluten-free cornbread to avoid risk of cross-contamination.
This cornbread was thick and fluffy, but not dense. It was flavorful, but not overly sweet. The texture was more like bread than cake. It had a lovely brown top and crispy edges.
The huge cloud of butter and the fresh-cracked pepper rounded out the presentation.
Finding an establishment that offers any kind of GF bread is a treat. I was over-the-moon to discover this freshly-made and down-home delicious cornbread at Acme.
Green Note: Acme supports the local community’s sustainable agriculture as well as helps sponsor cultural and educational programming in the area. The following is taken from their website under the “Local” tab:
We are proud sponsors of local events like Farm to Fork, Ackland Art Museum’s annual fundraising gala, and Terra Vita sustainable food celebration.
View an image gallery featuring Chef Kevin Callaghan at the 2011 Farm to Fork event.
It has also been our good pleasure to work with children in the Durham Public Schools through SEEDS, a non-profit community garden-based program.