Chicago, US

Inspired by his time in Maine, chef Ryan McCaskey built Acadia as an ode to the state, both in his cuisine and in the details and nuances of the restaurant’s decor. With ingredients sourced from the Deer Isle area including Penobscot Bay, McCaskey serves a ten-course tasting experience that might take in Alaskan halibut, bone marrow custard with Peekytoe crab, Elysian Fields lamb or foie gras with beet gel. There’s also a bar area where East and West Coast oysters can be ordered individually or by the dozen, alongside snacks such as shrimp on the grill and steak frites.

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1639 South Wabash Avenue, South Loop, Chicago, IL 60616

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