Elevating Clayton’s newest steakhouse above the fray are its hushed elegance, dry-aged beef, and corporate philosophy of exceeding expectations.
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Southern founder Rick Lewis’ homage to the popular meat-and-three (sides) concept is located in the former Sweetie Pie’s space in The Grove. You can bet that fried chicken and mac ’n’ cheese are on the menu.
The 12,500-square-foot space has games (bocce, pingpong, hoops, shuffleboard, etc.), gulps (among them cocktails served singly or by the liter), and walkaround grub (including house-made pork rinds and burnt-end nachos).
Editor’s note: L’Acadiane is slated to open mid- to late October.
Guests can enjoy Cajun/Creole fare on the main floor and then traipse upstairs for Chocolate Inebriation cake and a Nutella cocktail made with banana ice cream.
Kurt Eller and Erin McCracken (along with renowned chef Ben McArthur) present an amazing array of tacos (17 varieties), appetizers, desserts, and beverages in an efficiently run 24-seat space on a residential corner in University City.
