"What makes this place stand out? The Acorn, a small, quaint joint in the heart of South Main, or SOMA, could change your mind about vegetarian food's potential. Once an up-and-coming area, SOMA has now fully blossomed, and the 45-seat Acorn fits seamlessly into the mix; almost as soon as it was open, you knew it belonged here. The cozy bar area is a focal point, with great cocktails and a convivial vibe. What's the crowd like? No Birkenstocks or tie-dye here; instead, you’ll find Civil War–style hipster beards and expensive denim. In summer, when the windows swing open, you can’t help but be drawn in. So what's on the drinks menu? Cocktails are well-balanced and creative; the wine list is modest in size, but the bottles are reasonably priced. Now that we've got a drink in hand, we're ready to hear about the food. What's good? This is serious cooking intended for people who love food—not just plants. Must-tries include the kelp salt roasted alder shiitake mushrooms with lobster mushroom and fermented shiitake X.O. sauce, served with braised squash and a local ginger emulsion, and the “Harvest” dish—Chef’s daily creation that showcases the season’s best farmed and foraged ingredients. Anything to note about the service? The super-friendly, black-clad servers appreciate the restaurant's mission. Final things to keep in mind? If you can, keep your group to four people; getting a larger table could be tricky here where the vegetarian food promises to win over even the most hardened carnivores." - Guy Saddy
