CHICAGO Named after a portion of lands in the French colonial empire, Acadia opened about two miles from McCormick Place in late December. Chef Ryan McCaskey's menu focuses on classic American fare with contemporary touches. Tasting menus and a la carte options are available, and opening options include chicken with truffle bread pudding and chestnut, black cod with bacon vinaigrette and fried clams, and lobster pie with sour cream pastry. Classic cocktails and global wines are at the bar.
With soaring ceilings and a color palette of gray, chocolate, and sage, the minimalist venue has a 20-seat lounge, a 60-seat main dining room, and a private dining room that can seat 24 or host receptions for 50. There's also an open kitchen with a wine room.
The restaurant is typically open for dinner Wednesday through Sunday—with Sunday brunch service set to debut in the spring—but it will have special dinner hours during some conventions.