From the Website: Acacia was born from the owner Michael Cassano and Executive Chef Matthew Maxwell's vision of a dimly lit, wood accented seafood restaurant that's very essence is the epitome of fine dining. The scintillating mussels are “the focal point,” of Acacia’s menu, as chef Matthew Maxwell explains to the feature on Acacia titled "Acacia Flexes Its Mussels" in The Long Islander. There are 11 different variations of mussel pots on the menu and an array of other seafood and steak, including yellowfin tuna dish and a coveted filet mignon. Each day at Acacia is a different experience, and a hand-selected fish is carefully chosen for the new Dinner and Soup Specials each night. Hundreds of pounds of freshly caught wild mussels from the north of Maine are served on the weekends alone. Michael Cassano was a stockbroker from 1995-2008 and had ventured into culinary school before taking the journey into the restaurant business. Chef Matthew Maxwell is a graduate of the Culinary Institute of America and has a wealth of experience in Manhattan restaurants like world-famous Riverbay (Williston Park), the Water Club on the East River, & Brasserie on 53rd Street.
From the Website: Acacia was born from the owner Michael Cassano and Executive Chef Matthew Maxwell's vision of a dimly lit, wood accented seafood restaurant that's very essence is the epitome of fine dining. The scintillating mussels are “the focal point,” of Acacia’s menu, as chef Matthew Maxwell explains to the feature on Acacia titled "Acacia Flexes Its Mussels" in The Long Islander. There are 11 different variations of mussel pots on the menu and an array of other seafood and steak, including yellowfin tuna dish and a coveted filet mignon. Each day at Acacia is a different experience, and a hand-selected fish is carefully chosen for the new Dinner and Soup Specials each night. Hundreds of pounds of freshly caught wild mussels from the north of Maine are served on the weekends alone. Michael Cassano was a stockbroker from 1995-2008 and had ventured into culinary school before taking the journey into the restaurant business. Chef Matthew Maxwell is a graduate of the Culinary Institute of America and has a wealth of experience in Manhattan restaurants like world-famous Riverbay (Williston Park), the Water Club on the East River, & Brasserie on 53rd Street.
