[Photo: Serious Eats]
Starting Nov. 21, Acre will offer yet another reason to head to the Far North Side. The Andersonville tavern is introducing a new raw bar and will have nightly $1 oysters (on weekdays) in all varieties between 5 p.m. and 7 p.m. and then again from 10 p.m. until midnight. New chef Mike Lathrop, who started in October after chef Carlos Ysaguirre moved to Austin, said they'll considering adding shrimp, crab and lobster if demand for the oysters shows people want more shellfish.
Acre manager and partner Doug Kotoske has also changed up the wine program, adding about 35 new wines by the glass and both wine and beer flights that were designed specifically for the oyster bar. The wine flight includes Domaine Henri Poiron Muscadet, Domaine Gibault sauv blanc and Cave Springs Cellars Chenin Blanc, while the beer flight, created by ciceron Martin Langrell, offers Lion Stout, Metropolitan Krankshaft Kölsch and Half Acre Daisy Cutter. The raw bar will also have an adjacent cheese and charcuterie bar. All will be available on weekends from 3 p.m. until midnight.
· Erwin Vet Michael Lathrop is New Exec Chef at Acre [~EChi~]