Sidle up to the 16-seat sushi bar and watch sushi chef Sam Katakura and staff create artful rolls at a beautiful marble countertop. Up on the second floor there's a completely different vibeit's decorated with mismatched furniture and accent pieces, some of which were salvaged by Mike Wolfe of television's American Pickers. On weekends, Acme serves a brunch with eggs added to several of the core dishes plus a few unique offerings, like banana pancakes. More familiar but still exotic are the Beer Belly Tacos made from pulled pork, pickled daikon, carrot, sweet chili, and cilantro. Heartier is the Griot, a Haitian dish made with seasoned fried pork, black beans, plantains, and sweet habanero slaw. Vegetarians and carnivores alike gush over The Hatchery, a plate of curried chickpeas, coconut rice, cashews, cilantro, and a fried egg served with fry bread. The menu features a variety of bold flavors. Soon, a food runner will find you, and you're free to settle anywhere you want. Order at the first-floor counter and take your number to one of the tables or a stool along the bar, which boasts dozens of local craft beers and a selection of spirits and cocktails. That convenience is important because Acme isn't the sort of place where patrons stay in the same spot for very long. To eat, executive chef Matt Farley, who also runs the kitchen at The Southern Steak & Oyster, has created a clever menu of portable multi-ethnic dishes that are satisfying and inventive. There's live music all day Acme welcomes Americana bands, national touring acts like Steve Wariner and co-owner Alan Jackson, and even a popular midweek 'Funky Tonk” night. The ancient hardwood floor remains, and columns divide the large area into discrete sections. The first floor is virtually unchanged from its prior incarnation as a feed store. What to Eat: The Hatchery, $9Griot with Ti Malice and Pikliz, $10Sam's Nigiri and Specialty Rolls, prices vary
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