Acadia *

About

Contemporary American Cuisine
Description
The sophisticated, elegant space of Acadia provides a perfect house for the simultaneously contemporary and classic cuisine from Chef McCaskey. Divided into a bar space, dining room and private dining room, Acadia is comfortable and inviting, with natural elements throughout. Soaring ceilings and colors of warm neutrals, cool grays, chocolate and sage are peppered throughout the minimal space. Anopen kitchen and wine room reinforce the fact that Acadia is first and foremost about great food and wine, and attention to detail paid to both. An la carte menu and bar menu will feature McCaskey’s contemporary take on Classic American cuisine. Tasting menus will lean towards Progressive Global cuisine. Attentive service, contemporary-classic cocktails and a global wine list round out the offerings.

Acadia was the name given to lands in a portion of the French colonial empire of New France, in northeastern North America that included parts of eastern Quebec, the Maritime provinces, and modern day Maine. The word Acadia comes from the word ‘Arcadia,’ which derives from the Arcadia district in Greece, which since classical antiquity had the extended meanings of ‘refuge’ or ‘idyllic place.’

The sophisticated, elegant space of Acadia provides a perfect house for the simultaneously contemporary and classic cuisine from Chef Ryan McCaskey. Divided into a lounge space, dining room and private dining room, Acadia is comfortable and inviting, with natural elements throughout. Soaring ceilings and colors of warm neutrals, cool grays, chocolate and sage are peppered throughout the minimal space. An open kitchen and wine room reinforce the fact that Acadia is first and foremost dedicated to quality food and wine and attention to detail paid to both. Ala carte and tasting menus are available, featuring McCaskey’s contemporary take on Classic American cuisine. Attentive service, contemporary classic cocktails, and a global wine list round out the offerings.

………. Ryan McCaskey – Chef/ProprietorA native of Saigon, Vietnam and raised in the northwest suburbs of Chicago, McCaskey discovered his passion for cooking at an early age. As a youngster, he would watch his grandmother recreate handed-down recipes, helping her out as he could, and his interest was piqued. He began experimenting and by age 14, McCaskey was the family cook. Lucky to have traveled extensively throughout his childhood, McCaskey was exposed to many different cultures and flavors, and to this day employs a multi-cultural approach in the kitchen.Realizing at a young age he wanted to work professionally as a cook, as a high school junior he was one of nine pilot students to attend the Harper College Culinary Arts program. He next attended the School of the Culinary Arts at Kendall College (Evanston, IL), and while at school, worked at the three-star Greenery (Barrington, IL) and subsequently, at the acclaimed Tuttaposto under Tony Mantuano, working various stations in the kitchen. McCaskey had the foresight to learn all stations, both savory and sweet , as he knew these skills would serve him one day when he ran his own kitchen. He then accepted a position as sous chef and pastry chef – at age 19 – at Goose Cove Lodge in Maine, lauded by The New York Times as one of the best restaurants in the state. Still a student, he spent his summers cooking seasonal, regional cuisine and finished his schooling in the off-season. After graduating (1996), McCaskey moved to Wisconsin, accepting a position as Chef de Cuisine and Pastry Chef at the Black Locust (Fish Creek). While at the helm, the restaurant was named one of the top three restaurants in the state by the Milwaukee Journal. Ryan then opted to return to Chicago, working as chef de cuisine at Vivere and then at the acclaimed Rushmore, where he returned to his contemporary American roots. When Rushmore closed unexpectedly (due to a fire), McCaskey took some time off, then broadened his kitchen skills staging at the four-star Trio under Grant Achatz and TRU under Rick Tramonto, as well as working at Les Deux Gras, Rhapsody, and Allen’s. He next worked as Executive Chef at the Moroccan Tizi Melloul, where he garnered national media exposure. When Rushmore reopened, McCaskey returned – this time as Executive Chef – where he continued to hone his craft. In 2007, McCaskey was offered the position as Executive Chef at the four-star Courtright’s (Willow Springs, IL). In 2010, McCaskey began plans for Acadia, fulfilling a lifelong dream of opening his own restaurant.McCaskey has a diverse skill set and broad experience, and cites some of the greats – Trotter, Tramonto, Portale, Achatz and Keller – as influencers, as well as Henry Adaniya, owner of Trio and a consummate host. Seeing a guest have a great experience, providing them a culinary memory, is what drives McCaskey to strive to provide the best he possibly can. McCaskey describes his style as “Simultaneously contemporary and classic. The first half of my career was rooted in classical cuisine, technique-driven, the fundamentals. Recently, my focus shifted to sublety, layering flavors and using contemporary techniques. But one doesn’t overshadow the other – they work in harmony, balancing out one another.” McCaskey lives in the South Loop neighborhood, just up the street from Acadia.
Christopher Gerber – Creative ConsultantA long-time Chicago restaurant veteran, Christopher Gerber has compiled a storied resume. He began his career in the industry as a food runner and server, working at many spots around town; what began as a job has turned into a lifelong passion.In 2003, Gerber accepted an offer owner Henry Adaniya to work as Manager at the highly-praised Trio with Chef Grant Achatz; from Trio, Gerber then managed front-of-house operations at TRU, a position he accepted on a short-term basis as he would be leaving within the year to open up Alinea with Achatz. At Alinea, Gerber worked as Maitre d’ and developed the service standards for the restaurant, which has gone on to be named one of the top restaurants in the world. In 2006, Gerber left Alinea to work at NoMi and The Publican; in 2010, he began discussing plans with Ryan McCaskey to develop Acadia, where he acts as creative consultant, focusing on the front of the house operations. From his early days as a food-runner to working at some of the best restaurants in town, a love affair for Gerber with food, wine and hospitality was borne.

Acadia’s private event room is perfect for intimate sit down dinners
or cocktail parties. The private room recreates the same
sophisticated, sleek, yet comfortable feel of the main dining room
adjacent to the private room. The cozy room, with decorative art,
sliding wood doors, and chic chandeliers, can accomodate up to 20
people for an elegant sit down dinner or up to 35 people for
cocktail receptions and/or hors d’oeuvres. With the main dining room
adjacent to the private room, Floor plans can be adapted to fit your
needs to groups of all sizes.

Complete privacy for corporate meetings or social events is ensured.
Your guests could enjoy a private bar, or the main bar area could be
used in conjunction with your party. These amenities provide a
refined, intimate, and well-paced event.

The private dining experience at acadia reflects the commitment to
excellent service and fine cuisine the restaurant insists upon. Chef
Ryan McCaskey’s private dining menus change seasonally to provide
the freshest of ingredients. A custom tasting, or degustation menu
is also available upon request.

We are happy to assist you with floral, audio/ visual equipment,
entertainment, and any other special services you may need.
As an extension of acadia’s focus on contemporary classic cuisine
and service in a unique atmosphere, the private dining room at acadia
sets the perfect scene for private functions.

We may also be able to accommodate your private dining needs on days that we are not open. Please just inquire!

Contact Robert M. Diaz for more information
312.360.9500
events@acadiachicago.com
 

 

SEASONAL SLAM DINNER

Acadia vs. TWO

TWO Restaurant

Sunday July 27th

3 courses. Chef vs Chef. Bar vs Bar. Tickets on sale now!

 

LOBSTER RUMBLE L.A

Cooper Design Space

Friday August 1st

7-10pm

Chef McCaskey is taking his famous lobster roll out west to compete in a claw-to-tail competition for the crown the finest lobster roll of the land. See you there lobster lovers. Tickets on sale now.

 

LOBSTER FEST

Chicago Yacht Club.

Monday, August 11th

6-9pm

Chef McCaskey is joining 25 other star chefs for a night of incredible music, seafood tasting, craft cocktails, and stunning views of Chicago’s skyline. Tickets on sale now!

 

TASTE OF THE NATION CHICAGO

Navy Pier

Wednesday August 13th

7-10pm

 

 

Listing Information

Award Winning,Bar,Dinner,Fine Dining

Pricey - $36 - $60

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