The Acorn is a vibrant spot for creative vegetarian and vegan dishes that promise to delight your palate, complemented by expertly crafted cocktails and exceptional service.
"The Acorn focuses on inclusive dining experiences with thoughtfully crafted and complex zero-proof beverages that complement their dishes." - Kevin Chau
"Owned by Shira Blustein and Chef Matt Gostelow, The Acorn celebrates vegetables with a strict locavore philosophy. The menu uses local produce as substitutes for non-local ingredients and has an extensive preservation program to maintain local sourcing even in winter." - Michael He
"Local produce shines brightly in this softly lit vegetarian/vegan restaurant, which strums along happily to hipster beats in the heart of the city’s funky Main Street neighborhood. The menu switches up frequently (save for the show-stopping halloumi in a whisper-thin beer batter) as the region’s seasonal bounty rolls through. The wine list has plenty of lesser known biodynamic varieties to try, and impressively, the non-alcoholic drinks are given as much consideration as the excellent cocktails. If you can’t score a seat for dinner, try the weekend brunch, which offers eggs and granola alongside more complex options such as bok choy with Espelette pepper, nam jim, plum hoisin, and puffed wild rice." - Nikki Bayley
"If you guys are like me, you might have dreaded the prospect of going out for a bland, unsatisfying vegetarian meal. But the Acorn is so amazing, that even a boorish meat-eater like me dreams of the next chance visit this award winning restaurant. Everything on the menu is delicious, but do not miss the Beer Battered Halloumi!" - Wendy Wan & Drew Ng
"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
