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Outside Acadia, which took over Langolino’s space on College Street
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Inside the gutted and renovated dining room
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The custom-designed, stainless steel bar has space for five patrons to admire the bourbon collection
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Fried green tomatoes with pickled shrimp, mirlitons and celery ($12)
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Homemade sausages are smoked on the premises
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Chef Matt Blondin makes many of his dishes’ components—spice blends, Worcestershire sauce and ice cream, above—from scratch
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Mint Julep ($15) made with bourbon, mint and crushed ice
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The floral Ramos Gin Fizz 1888 ($10) is a silky shaken number composed of gin, orange blossom water, egg whites and cream
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Straining the Ramos gin fizz
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Homemade additions such as these boozy cherries are featured in drinks like the State Lines (Acadia’s twist on the manhattan). This batch will be ready in a few months
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Coming soon: punch, for the grown-up kid