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While New Orleans natives pooh-pooh the po' boys, many New Yorkers appreciate the ginormous portions of gumbo, chicken-fried steak, barbecue ribs, mac 'n' cheese, and sides (collard greens, mashed potatoes with white gravy, cinnamon-dusted sweet-potato fries, and more) at Acme in NoHo. The setting sports a kitsch-heavy motif of Creole relics.
What a pleasant surprise that chef Mads Refslund has come all the way from a slick, Michelin-starred establishment in Copenhagen to charm us with a humble dessert made from leftover bread. The beer and bread porridge at Acme is Refslund's riff on the traditional Danish dish, but his version is delicate, with a sweet smack of chocolate malt and a scoop of salted-caramel ice cream that melts gorgeously into the warm pudding. 9 Great Jones Street, 212-203-2121, acmenyc.com (10012) More »
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