Toronto’s diversity ensures diners can find almost any type of food. Yet Acadia, which opened this past summer, stands as our sole haunt for stylized interpretations of Lowcountry cooking.
Blending the culinary heritage of the South Carolina coast—itself a mix of Cajun and Caribbean influences—and the Maritimes, chef Matt Blondin delivers a precisely pruned menu of seasonal sea- and soul-food dishes in a space that’s evocative of an old, oceanside cottage.
An excellent selection of artisan cocktails, craft beers and bourbons rounds out the Southern experience.
