Lunch Sat noon-3pm
Dinner Tue-Sat 6pm-10pm
Devon and tomato sauce sandwiches. Baked potatoes with butter and chives. Jatz crackers. Pasta might be the focus of the main courses at this dark, loud and friendly eatery, but the entrées mine a rich vein of suburban nostalgia (even if the curried egg topping the Jatz is liquid, and the "devon" is really mortadella made by LP's Quality Meats). The accompaniments for the silken handmade pasta are frequently Asian in inspiration, be they feathery shreds of abalone and wood-ear fungus making textural music with strozzapreti, or the gooey good times of pig's head, an egg yolk and a tonne of garlic and vinegar lubricating macaroni, but cider butter and zucchini flowers slipped between sheets of lasagne still has its place. Carrot sorbet with cinnamon marshmallow, meanwhile, vies with coconut rice-cream for top honours among the chilled desserts. Dashing service and great booze push Acme into a class of its own.