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  • ACME 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, Dujac, and Domaine Leflaive as well as Barolos like Mascarello and Giacosa in the restaurant’s new consignment program.

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