Chef Ryan McCaskey sits down with in this 1 ON 1

“What I’ve been trying to do here at Acadia and  was a vision of mine for a very long time… Trying to build something that was more timeless. I wanted it contemporary, I wanted it sleek and minimalist, but at the same time I wanted it cozy as well. “

“I think the philosophy with the food, the food I’ve done in the past and have kind of grown into as a chef [and what we do here at Acadia] is really simultaneously contemporary, classic.”
Bone marrow dish at Acadia. Photographer Tony Arce