Acre | Facebook | T: @acrefoods | IG: @acrefoods
2700 N. High St. (map it!)
Columbus, OH 43202
Open Mon-Fri, 7:30a-10p; Sat & Sun, 8a-10p (weekday bfast menu Mon-Fri, 7:30-10:30a; weekend brunch 8a-2p)
We’ve long been fans of Acre and their focus on bringing responsibly-sourced, farm-to-table fare in a fast casual format. I remember when Acre’s High Street space, right at the divide between Clintonville and Old North, was a KFC, a Graffiti Burger (remember those?), and then briefly a revival of Talita’s Mexican restaurant. We’re happy to have Acre there now, and fortunately they’ve been busy enough to open a second location on Northwest Boulevard in the 5xNW/Grandview/Upper Arlington reaches.
Acre recently revamped their brunch menu at both locations, and added a special kid-centric menu that’s available from 8-11 a.m. weekends, so we did our duty and stopped in to order almost everything.
The new specialized kid’s breakfast menu features the greatest hits of kids’ breakfasts: pancakes with maple syrup, mini crepes, oatmeal or yogurt with berries…
…cheesy eggs and toast. You get the idea.
Our boys loved many of the “adult” brunch items, too, but it’s nice having items that are more quickly recognizable for them.
There’s the easy option of starting with coffee. Acre serves Brioso Coffee in both hot and iced forms. Both locations also feature Brioso cold brew on nitro tap, and they often make seasonal drinks like a coconut chai, iced New Orleans coffee, etc.
Both locations also have a collection of Ohio beers on tap and in the bottle, and the North High location serves wine and does mimosas at brunch.
The brunch menu is split between sweet and savory items. The crispy oatmeal cakes come in half and full orders. They’re made with cranberries, dried cherries, and pecans, and come with berries and a dollop of whipped cream.
There are also these cute little plates of mini crepes.
They’re filled with organic strawberry jam or rotating seasonal jams, then dusted with powdered sugar.
The sweet side of the menu is rounded out with granola, oatmeal, and yogurt parfaits.
The highlight of the savory brunch items was the new huevos rancheros. They use the Shagbark chips you’re seeing more and more of around town (with good reason), topped with two over easy eggs, sliced avocado, a black bean salsa, feta cheese, and a creamy cilantro sauce.
You have the option to add chorizo, pork, or tofu. Hint: add the chorizo. It’s a hearty and slightly spicy dish – just the type of thing I like to have for breakfast.
One of the unique items they offer are the polenta cakes topped with a mushroom gravy. They’re available in half or full orders.
And they come with over easy eggs as well. I’m a fan of a good mushroom gravy, and this one is nicely seasoned.
One of our favorites of the meal was the breakfast gringas, essentially tacos on flour tortillas with scrambled eggs, black bean relish, chihuahua cheese, and avocado sour cream.
There’s more to the brunch menu as well, from a breakfast burrito and breakfast sandwich to sunny side up eggs over greens to a breakfast bowl made with avocado, eggs, shredded seaweed, brown rice, and a sesame-miso mayo.
Disclosure: Acre is a client. Photos and opinions are my own.