Food & Drink » Restaurant Review

Acacia’s Spunky Sibling

Dale Reitzer’s new Six Burner is the neighborhood spot he’s always wanted.

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After five months at his new outpost in the Fan, Reitzer is well on his way to creating the kind of neighborhood haunt he originally wanted at Acacia, where regulars come in two or three times a week for a meal or a drink at the bar.

The place is run by two Acacia veterans, chef Lee Gregory and manager Michele Peake. It’s an unpretentious, 70-seat place (where the Lighthouse used to be) with track lighting, ceiling fans, a brick wall and tables without cloths.

While no entrée is more than $20, the food is definitely uptown. Six Burner uses the same high-quality ingredients, supplied by local purveyors, as Acacia, and the food is cooked with the same skill — if with a little less artistry.

A friend who happened to be at a nearby table on one of my three recent visits declared his soft-shell crabs the best he ever had eaten. (His companion used the same words to praise her arugula salad, festooned with melon, farmer’s cheese crostini and a champagne vinaigrette.) My crabs also were exceptional, tastier than some I had a few days later at Acacia.

The secret, chef Gregory modestly explained, is in the product. All he does is dust them in flour, sauté in oil and butter, and provide mustard sauce on the side.

Reitzer drives to Urbanna twice a week to pick up the velvety soft-shells. “There’s a four- or five-hour window when the crabs are at their softest,” Gregory said, “and our crabber sets them aside for us.” Those that are a little harder usually wind up being fried.

Other dishes at Six Burner were also a cut above standard neighborhood grub. A hangar steak — the cut that overlays the filet — was properly r