Acacia - Lawrenceville, NJ

What better night to hit Acacia in Lawrenceville than on our second anniversary? Happy anniversary hot stuff! We left out for an early dinner, on a cold, rainy, October Jersey night. Upon arriving at Acacia, there was nobody in the restaurant, but what could you expect with the weather, and with the fact that it was a Tuesday night. Maybe everyone stayed in tonight in hopes that the Phillies were going to play ball tonight. OK, probably not the case, but…. We were greeted by the hostess who graciously took Zelda's coat and seated us at a great table by the window. The atmosphere at Acacia is very nice. Gorgeous, large wood trim, and paint and décor that is very elegant. Awesome atmosphere, and this would be a great place to do a wine tasting one night! Our waiter came over and opened out 1975 Ducru-Beaucaillou, and told us about the soup and one dinner special. We both ended up ordering a cup of the shrimp bisque, and we ended up ordering a Caesar to split between the two of us. First came the salad, with nice greens, and freshly shaved cheese. The salad looked very nice, and the dressing was just OK. I almost question whether or not they make their dressing in house, or if maybe it was from a bottle. Regardless, it was nice, and more of a oil and vinegar based dressing than your typical creamy caesar. Don't get me wrong, it had a nice flavor to it, but I would expect a little more from Acacia. Next came the shrimp bisque, and although this was very tasty, it was definitely lacking in the sprimp department. You could tell that there was some shrimp puree'd into the soup, but my suggestion would be to add more. Maybe we got top ladles from the soup pan, or maybe they just do not want to overwhelm you with soup. Nonetheless, this was a nice soup with great flavor, and all it needs is a little more shimp to beef it up. On to the entrees, Zelda ordered the Frenched Free-Range Chicken with crabmeat stuffing, roasted asparagas, fontina, garlic sherry wine jus, and a potato croquette. The presentation for this was absolutely gorgeous, although I am sure that Gordon Ramsay would have help the plate up and blown all the parsley off of the plate. More to come soon!