Acre sits in Parkville, at the edge of Kansas City's Northland, in a 75-seat dining room built around a custom wood-burning hearth. Chef and owner Andrew Longres runs the kitchen, dry-aging steaks for 21 to 45 days and cooking with an open, live-fire setup that anchors the menu.
The restaurant takes its name from Rolling Acres, the Liberty, Missouri farm once owned by Longres' grandparents, and that connection shapes how the kitchen sources: meats and ingredients come from local farmers and ranchers across the Midwest. Beyond the hearth-driven steaks, the menu runs to seafood, fresh pastas, craft cocktails, and a wine list, with desserts rounding things out.
Acre also offers a five-course chef's hearth tasting menu as a standalone experience alongside its regular dinner service, and operates The Back 40, an adjoining event space that can be split into two private rooms.
The restaurant takes its name from Rolling Acres, the Liberty, Missouri farm once owned by Longres' grandparents, and that connection shapes how the kitchen sources: meats and ingredients come from local farmers and ranchers across the Midwest. Beyond the hearth-driven steaks, the menu runs to seafood, fresh pastas, craft cocktails, and a wine list, with desserts rounding things out.
Acre also offers a five-course chef's hearth tasting menu as a standalone experience alongside its regular dinner service, and operates The Back 40, an adjoining event space that can be split into two private rooms.