Acre opened up just last year on East Glenn Ave. The restaurant will celebrate it's first birthday on Aug. 27.
For Chef David Bancroft, hearing Southern Living describe his restaurant as "a gem of a find on the plains" is simply delicious.
Southern Living says Bancroft's shrimp and grits is a must order. Fresh, deliciously different food is why the magazine named Acre as one of the South's top 100 restaurants.
"To have any involvement or inclusion feels special. When I read through it and saw the other 99 restaurants my jaw dropped. I'm flattered," Bancroft said.
Passionate about using locally grown produce and meats from his own garden or local farmers, Bancroft believes clean, fresh eating is key.
The restaurant boasts a 100 percent food and safety rating, and Bancroft says he's always striving to make the experience better.
"The freshest it can be is of the utmost importance to us. For us if we can get locally grown produce, and top notch meats literally five miles down the road, that puts us at an advantage. We have an advantage over frozen and boxed, pre-prepared food," he said.
With an ever changing menu dictated by the seasons, the staff is always prepared to help diners feel welcome at Acre's table.
"I enjoy food thoroughly. I like food, because of the way it brings people together, sitting around the table eating, sharing stories and that's really for me the focus of what we are trying to execute," Bancroft said.
It's been a big month for Acre. Auburn golfer and PGA champion Jason Dufner selected Bancroft to create and serve his PGA Champions Dinner last week.
We asked Bancroft about future culinary plans, and he said he does not think he will open a second Acre. However, he says he does have ideas for a new restaurant on the horizon.