Brunch Sat 11am-2.30pm
Dinner Tue-Sat 6pm-10pm
Despite the fact that pasta constitutes all its "main" courses, Acme is not, its owners insist, an Italian restaurant. Which is probably for the best. If the aggressively hip fit-out, the cocktails, natural wine and thumping tunes don't freak the trattoria-crowd out, the food might. But while the smallness of the pasta dishes can be divisive (they're meant to be ordered en masse and shared), fans are united in their appreciation for the kitchen's freewheeling style. Calamari is grilled tender, given sparkle with furikake and lime. If some dishes can seem precious in their in-jokery ("Jatz à la Paul Carmichael" is a reference to choko, an ingredient the Momofuku chef loves, which tops the crackers, along with crème fraîche), the appeal of thick twists of strozzapreti with smoked eel and potato can be taken at face value. Service isn't so consistently peachy as it was before the A-team was shared with sister venue Bar Brosé, but Acme is still where it's at.