Acadia Portland: A Culinary Memory of Cajun/Creole Delights

Please note: As of 2021, Acadia Portland is permanently closed. This article serves as a tribute to a restaurant that once brought the vibrant flavors of Louisiana to the Pacific Northwest.

Do you remember Acadia in Portland? It was a haven for those seeking authentic Cajun and Creole cuisine. For many, including myself, it was a transformative experience, a place where preconceived notions about Southern food melted away with each flavorful bite.

My relationship with Cajun food had been…complicated. A trip to New Orleans, during which I was pregnant and feeling less than enthusiastic about pretty much everything, didn’t exactly leave me with fond memories. Add to that my delicate palate, easily overwhelmed by spice, and the typical Cajun fare I’d encountered was often too much for me.

There’s a common misconception that all Asians adore spicy food. As a Filipino, I can tell you that’s simply not true! While salty and sweet flavors are cherished, spice isn’t a cornerstone of our cuisine.

Remembering Acadia Portland

It was with a mix of anticipation and slight hesitation that I entered Acadia, nestled in Northeast Portland, for a blogger dinner. I wasn’t sure what to expect, but I was willing to give Cajun cuisine another chance.

What followed was an evening of culinary revelation. Dish after incredible dish appeared before me, as if the Cajun chefs of the world had conspired to change my perception forever. It was as if they were saying, “Tonight, you will fall in love with authentic Cajun/Creole cuisine. Trust us.” And they were right.

Acadia, located at 1303 NE Fremont, Portland, OR, was the brainchild of Chef Adam Higgs, a culinary artist dedicated to crafting authentic Cajun and Creole dishes with passion and precision.

Chef Higgs understood the importance of using authentic ingredients. To ensure the true flavors of the South shone through, he air-shipped key components that weren’t locally available, such as Gulf shrimp, blue crab, gulf oysters, and Louisiana crawfish. This dedication to quality and authenticity was evident in every dish.

Sipping on a traditional julep, I settled in for an evening of pure culinary delight. The food was heavenly, the atmosphere inviting, and I knew I would be back for more…if only it were still possible.

A Celebration of Fresh, Authentic Cajun/Creole Cuisine

Acadia’s signature dish was the unforgettable Louisiana Barbecue Shrimp. This decadent creation featured plump, juicy shrimp bathed in a rich sauce of lemon, black pepper, white wine, and butter. It was a dish that truly embodied the spirit of Cajun cooking.

As a devoted prawn lover, this dish exceeded all expectations. The prawns were cooked to perfection, and the sauce was simply divine. The spice level was perfectly balanced, allowing the natural sweetness of the prawns to shine through. I could have happily tipped the bowl back and drank the sauce straight, but instead, I politely soaked it up with the crusty bread we were offered.

Starters and Salads: A Prelude to Perfection

The Chicken-Fried Chicken Skins with cayenne-cane syrup mustard were another standout. It was as if a childhood fantasy had come to life – a plate piled high with perfectly crispy fried chicken skins, elevated by an artful presentation. (Was I the only one with a fried chicken skin obsession growing up?)

We also sampled the Cornmeal-Fried Louisiana Soft Shell Blue Crab with jalapeño tartar, English Pea & mint salad, and fresh lemon. Having grown up with Pacific Northwest crab, I was pleasantly surprised by how much I enjoyed blue crab. It had a slightly firmer texture, but the accompanying pea and mint salad perfectly complemented the dish, adding a refreshing counterpoint.

The Radicchio Treviso & Rhubarb Salad with Portland Creamery Chévre, spicy candied pecans, honey-cured kumquats and poppy seed dressing was a delightful blend of textures and flavors. The kumquats added a touch of sweetness that balanced the bitterness of the radicchio perfectly. It was a truly delicious and well-thought-out salad.

My personal favorite salad of the evening was the stunning Crawfish Boil & Collard Greens Salad with crawfish tails, red remoulade dressing, boiled fingerlings, corn, andouille, shaved Parmesan and a crispy poached egg.

While I wasn’t always a fan of spicy Cajun food or collard greens, I had always loved crawfish and corn. This dish was a fantastic fusion of flavors and textures. I had never had collard greens prepared in this way before, and I thoroughly enjoyed them.

Main Entrées: A Showcase of Culinary Artistry

For our main courses, we savored the Bronzed, Wild-Caught Louisiana Sheepshead with Spinach Madeline pie and blue crab meuniére. It’s important to note that Sheepshead isn’t actually a sheep’s head; it’s a flavorful fish caught from rocky waters.

Next, we indulged in the Portland Creamery Goat Cheese Gnocchi with foraged stinging nettle purée, early morels, asparagus, spinach, toasted almonds and shaved Grana Padano Parmesan. The asparagus was cooked to perfection, and I loved the texture and crunch that the almonds added to the dish.

Finally, the pièce de résistance and my favorite entrée: pork tenderloin with a cornbread puree and rhubarb chutney. The pork was incredibly tender and paired beautifully with the polenta-like puree and the nicely textured chutney. The vibrant colors of the chutney and radishes were so visually appealing that I wanted to take many photos.

Acadia consistently featured a pork entrée on the menu, which changed regularly to reflect the season’s best ingredients.

Delicious Cocktails: A Perfect Complement to the Cuisine

Throughout the meal, we were also treated to samples of expertly crafted cocktails prepared by Acadia Bar Director Beau Burtnick. His creations were as inventive as they were delicious.

The standout in terms of visual appeal and refreshing flavor was the Julep, a classic cocktail made with bourbon, mint, and topped with delicate sugared mint leaves. It was the perfect accompaniment to the rich and flavorful dishes.

We sampled several other inventive cocktails, including:

• Commander La Croix – tequila, lemon, honey, apple cider vinegar, ginger beer.
• A Portland Caprese (a creative take on the classic caprese salad in a glass!).
• Study Retreat – cucumber vodka, blood orange, byrrh, port wine, salt.
• Young Sarandon – Union gin, fresh rhubarb, suze, housemade rhubarb sorbet.

Amazing Desserts: A Sweet Ending to a Perfect Meal

And then, there were the desserts. One of the highlights was the ceremonial topping of the Vanilla Bean Bread Pudding with white chocolate-brandy ganache, toasted pecans, and thickened sweet cream.

We also enjoyed a Chocolate Espresso Layer Cake, but the biggest surprise of my Cajun/Creole dining experience at Acadia was falling head over heels in love with the Tropic Thunder: banana cake with maraschino drizzle, coconut frosting, passion fruit cheesecake, and Golden Graham-macadamia crunch.

OH. MY.

To be honest, I’m not usually a fan of bananas in desserts. At least, I wasn’t before this heavenly creation came into my life. It is, in my humble opinion, one of the best desserts in all of Portland. It had the perfect combination of sweetness, cake, and crunch. I almost took an extra piece home with me, but I thought it best to come back another time (though my dress was already starting to feel a little snug!).

In conclusion, I was incredibly impressed by Acadia. It completely transformed my perception of Cajun/Creole food. Chef Adam did a masterful job of incorporating the subtle spice of the South into each dish, while still allowing the true flavors of the indigenous ingredients to shine through. I have immense respect for that skill, as it’s a true art. Delicious, tasty art. I can’t wait to go back… to relive the memories.

A Fond Farewell to Acadia Portland

While Acadia Portland is now closed, its memory lives on in the hearts (and stomachs) of those who were fortunate enough to experience its culinary magic. It was a place where authentic Cajun and Creole flavors were celebrated, and where even the most skeptical palates could be converted.

We remember Acadia Portland for its commitment to quality, its innovative dishes, and its warm and inviting atmosphere. It was a true gem in the Portland dining scene, and it will be deeply missed.