Acre

The story

Crafted with passion, served with love

A Restaurant Rooted in the Land

Acre is, by its own description, "a delightful anachronism — a restaurant with sophisticated charm and repurposed architectural details serving stylishly modern food with roots deep in Southern soil." Opened in 2013 and set three blocks from Toomer's Corner in Auburn's historic downtown, it has grown into something rare: a neighborhood place that works equally well for a business lunch, a family celebration, or a quiet evening with friends.

The restaurant sits on a literal historic acre, and the name is no accident. Chef David Bancroft built the kitchen around what the land and the surrounding region can provide. On-site gardens and orchards yield heirloom and new-variety produce harvested and served the same day. Fruit trees share space with fresh herbs and berries. The Blackbelt Region's farms, the Auburn University Meat Lab, local ranchers, and Gulf Coast fishermen all feed into a menu that shifts with the seasons rather than the calendar.

Chef David Bancroft

Bancroft describes his goal plainly: "to interpret the complex, traditional tastes of the Deep South in a totally fresh and modern way." That commitment has earned him five James Beard Award semifinalist nominations for Best Chef: South (2016–2019 and 2025), recognition that reflects the consistency and seriousness behind the Southern American cooking at Acre. The wine program has drawn its own acclaim — Wine Spectator awarded Acre its Best of Award of Excellence, a mark that speaks to the depth and curation of a list that extends from by-the-glass selections to a reserve cellar.

His sourcing philosophy extends to the charcuterie program — salting, smoking, brining, and curing meats in-house — presented on a dedicated Butcher's Block alongside house-made pickles, jams, and cheeses from local and regional artisans. Seafood arrives with particular attention to Gulf Coast provenance.

The Space

Bancroft and his cousin, interior designer Emi Mason, shaped every corner of the room with materials that carry a story. Ceiling beams were salvaged from the 100-year-old Crawford General Store. Interior walls are clad in solid oak sourced from Ten Mile Creek Farms, owned by Bancroft's grandfather. The private dining room upstairs has black walnut floors and a chandelier fashioned from an old fish basket from the family fish farm. A massive farm table — a gift from the Randle family, who supply fresh vegetables and meats — anchors the space.

Outside, the front porch is shaded in summer and warmed on cool evenings by a custom hearth-style fireplace. On the grounds stands a Toomer's Oak, an authentic genetic clone grown from a root shoot of Auburn's famous tree — a detail that says everything about how seriously Acre takes its place in this community.

What to Expect

Acre serves lunch, dinner, and weekend brunch, with a regular calendar of wine dinners that pair multi-course menus with producers from across the country and beyond. The Southern American kitchen draws on whatever is ready to pick that day, meaning the menu is genuinely seasonal rather than seasonally themed. Private dining, catering, and events round out the offer for those looking to bring a group.