The remodeled and rebranded Acme, now Delicatessen (previously Burger and Brat) launched in full force at Union Station yesterday, Monday, May 16. Lon Symensma, whose restaurant repertoire includes ChoLon and Cho77, along with chefs Jeff Stoneking and Tony Cicak, have led the transformation of this prime space inside the renovated train station all the way from inspiration to execution.
Earlier this year, Symensma, who also runs the food program at the stunning Cooper Lounge, took a trip to New York City along with his business partners to research classic New York City delis. Elements of what he focused on with a personal twist are now at Acme, from the white subway tile to the black and white cookies and to the stunningly fancy soda machine.
Breakfast and lunch are king here where the salmon is smoked in house, the bagels are baked daily, and the pastrami is cured in the brand new kitchen that Union Station built in its basement. Guests can get egg sandwiches on house-made biscuits, Reubens with corned beef and sauerkraut also made in-house, soups and salads that change daily, and New York-style cheesecakes to end on a sweet note.
Early in June, Union Station and Symemsma have another project in store: The transformation of the Terminal Bar into a German-style beer garden. A small kitchen complete with a brat station is being planned for the outdoor patio and a full menu that ranges from pretzels made in-house to classic German dishes like spaetzle will be unveiled.
While you wait for that, be sure to try the smoked egg salad at the young Acme Delicatessen.