Acre Restaurant

Chef Andrew Longres leads this modern Midwestern steakhouse built around a custom wood-burning hearth fueled by Missouri oak from the Ozarks. The kitchen centers on live-fire cooking, dry-aged steaks, handmade pastas, and seasonal Midwest ingredients sourced from local farmers and ranchers. Acre's dining room and philosophy are rooted in genuine regional hospitality, with the fire integrated thoughtfully throughout the menu—not just for steaks, but for vegetables, fish, and sauces that benefit from smoke and heat.