Acre

Acre is a farm-to-table fine-dining restaurant in Parkville, Missouri, opened in August 2022 by Liberty, MO-born chef Andrew Longres — a French Laundry and European-staged alumnus — as a tribute to his grandparents’ farm and his Midwest roots.¹

Description

Acre occupies a 75-seat dining room in the Parkville Commons Shopping Center, anchored by a custom Missouri-forged wood-burning Argentinian brasero-style hearth visible from every table. Chef Andrew Longres built the restaurant around live-fire cooking and strictly regional sourcing: the menu’s foundation is locally raised meats, dry-aged steaks, and Midwest-grown produce, supplemented by fresh pastas, seafood, a craft cocktail program, and carefully curated wines. A private dining room and a dedicated Chef Counter Hearth Experience — a tasting-menu format at the hearth — offer elevated service tiers beyond the main dining room.¹

Acre’s identity is inseparable from its origin story: the name is a direct tribute to Rolling Acres, Longres’ grandparents’ farm in Liberty, Missouri, where he learned to hunt, fish, and cook outdoors and developed the appreciation for seasonal and local ingredients that drives the restaurant’s philosophy today.² The concept is positioned as an argument that Midwestern cuisine deserves the same precision and prestige applied at the country’s top destination restaurants — an argument Longres is qualified to make having staged at some of the most decorated kitchens in the world.

Since opening in August 2022, Acre has received coverage in Kansas City Magazine (“30 Best Restaurants in Kansas City”), The Pitch, KCUR, KCTV5, IN Kansas City Magazine, and Kansas City Homes & Style, and earned a design award from design KC in 2024.³ The restaurant participates in KC Restaurant Week and is featured in Visit KC’s curated fine-dining guides.

Ownership and history

Andrew Longres was born and raised in Liberty, Missouri — a first-ring suburb north of Kansas City — where his grandparents operated Rolling Acres farm.² He grew up hunting, fishing, and cooking on the property, and that hands-on relationship with ingredients shaped his entire culinary trajectory. After high school he earned a scholarship to the Scottsdale Culinary Institute in Arizona, graduating with a bachelor’s degree in Occupational Science and Restaurant Management.²

His formal training accelerated when he received the Chaîne des Rôtisseurs scholarship, a competitive award that funded a three-month European staging circuit: Le Epicure at the Bristol Hotel in Paris, Marcus Wareing at The Berkeley Hotel in London, and Mugaritz in Errenteria, Spain — three of Europe’s most technique-rigorous kitchens.² On returning to the United States, he rose to Sous Chef at The French Laundry in Yountville, California under Thomas Keller, and also staged at Alinea (Chicago), Per Se (New York), and Eleven Madison Park (New York).²

Longres then returned to Kansas City, serving as Executive Chef at the acclaimed Bluestem (now closed) and at The American Restaurant before deciding to open his own place. He settled in Parkville with his wife Megan — his high school sweetheart — and their two children. Acre opened August 2022 as the realization of a long-considered vision: a restaurant that honors his KC-area upbringing with the technical precision of the world-class kitchens he passed through.²

Menu

Last verified: 2026-07-24 · Source: official site (menus page) · URL(s): https://www.acrekc.com/menus/ · Confidence: High (full dinner, dessert, kids, happy hour, cocktail, beer, and by-the-glass wine menus captured from the official site; dishes rotate seasonally — this is the summer 2026 menu)

Farm-to-table fine dining anchored by a custom Missouri-forged wood-burning Argentinian brasero hearth. 75-seat dining room + private dining room + Chef Counter Hearth Experience (elevated tasting-menu format at the hearth; limited seats).¹ Dinner menu available restaurant-wide from 4:00 pm. Reservations via Tock. Fries are cooked in beef tallow.⁴

From the Homestead (starters)

• Warm Parker House Rolls — honey, smoked chili butter — $8⁴
• Dry-Aged Beef Tartare — Maxine’s mustard, smoked beets, smoked crème fraîche, pickled onion, capers, toasted seed lavosh — $22⁴
• Smoked Ricotta — red pepper jelly, fried saltine crackers — $14⁴
• Yellowtail Ahi Tuna — avocado purée, green tomato gazpacho, jalapeño, pickled corn, Masa Roots handmade tortilla — $20⁴
• Grilled Crispy Mortadella Tartine — pistachio pesto, arugula, lemon, Parmesan — $12⁴

From the Gardens (salads and soup)

• Leaf Creek Farms Spring Greens — dried cranberries, Burgers applewood bacon, almonds, feta cheese, red wine vinaigrette — $12⁴
• Smoked Caesar Salad — baby romaine, crispy saltines, smoked Caesar dressing, preserved peppers, crispy onions, Parmesan cheese — $13⁴
• Spring Pea Soup — pink peppercorns, black pepper and pea bavarois, toasted bread, whipped crème fraîche — $12⁴

For the Table (pastas and shared plates)

• Housemade Ricotta Cappelletti — braised rabbit, Parmesan mousseline, garlic persillade — $22⁴
• Crispy Pickled Chicken — two thighs and three tenderloins, fresh dill, kosher pickles, hot sauce, honey, lemon-Dijon aioli — $30⁴
• Smoked Chicken Ravioli — garden spinach, Fontal cheese, smoked onion crumb — $20⁴

From the Land and Sea (mains)

• Grilled Swordfish — sweet pepper piperade, pickled corn, toasted wheatberries, smoked tomato emulsion — $38⁴
• Hearth-Roasted Zucchini — white bean purée, tomato compote, pickled Ozark chanterelle, basil crumb — $28⁴
• Roasted Campo Lindo Hen — half chicken, confit potatoes, Dijon, broccolini, roasted chicken jus, grilled lemon (limited amount daily) — $33⁴
• 16 oz Double-Cut Iowa Pork Chop — roasted zucchini, yellow peach, red pepper glaze, smoked maple compound butter — $50⁴

From the Pastures (steaks)

Grilled over Missouri oak and hickory on the custom hearth; hand-cut and trimmed in-house; finished with special seasoning, roasted garlic, and umami butter; served with choice of house-made sauce and seasonal accompaniment.⁴

• 18 oz Black Angus Ribeye — grass-fed, grain-finished, Kansas raised — $85⁴
• 16 oz Kansas City Strip Steak — grass-fed, grain-finished, Texas raised — $75⁴
• 8 oz Black Angus Filet — corn-fed, grain-finished, central Kansas raised — $77⁴

House Dry-Aged Steaks

Dry-aged in-house with controlled temperature, humidity, and air circulation; cooked over Missouri oak and hickory; served with veal jus, choice of side and sauce.⁴

• 45-Day Dry-Aged Ribeye — inquire about the day’s curated selections — price varies⁴

Heritage Sides

• Charred Broccolini — roasted garlic emulsion, chili breadcrumbs, lemon — $14⁴
• Grilled Carrots — pistachio, harissa, feta, cilantro — $14⁴
• Mashed Potatoes — half butter, half cream silky potato purée — $11⁴
• Beef Fat Fries — garlic butter, Parmesan and herb — $11⁴
• Hearth-Roasted Vegetables — seasonal vegetables roasted over embers — $11⁴

Accents and Finishes (sauces)

• Smoked Horseradish Crème Fraîche — $5⁴
• Béarnaise — $5⁴
• Rustic Chimichurri — $5⁴
• La Belle Farms Foie Gras Butter — $5⁴
• Black Truffle Jus — $5⁴

From Grandma’s Table (desserts)

• Angel Food Shortcake — macerated strawberries, lemon curd, lavender sweet cream — $13⁴
• Flourless Chocolate Torte — dark chocolate crémeux, sweet cream, Dutch cocoa — $14⁴
• Peanut Butter Pie — chocolate cheesecake mousse, sweet cream, graham cracker crumb, dark chocolate ganache — $15⁴

”Quarter Acres” Kids Meals (guests 12 and under)

• Grilled Cheeseburger — French fries — $12⁴
• Crispy Chicken Tenders — French fries — $12⁴
• Ricotta Cappelletti — Parmesan cheese, butter, and braised rabbit — $12⁴

Happy Hour (4:00–6:00 pm, bar and patio)

• Forbidden Fruit Fizz — chai vodka, Licor 43, lemon, apple cider prosecco — $10⁴
• Bee’s Nectar — gin, cranberry, wildflower honey, lime — $10⁴
• Watermelon High — watermelon liqueur, lime, simple, saline — $10⁴
• Noir 75 — Prairie Wolf vodka, lemon, blackberry — $10⁴
• Pepper Theory — Alipus blanco tequila, Del Amigo mezcal, herbal amaro, pineapple, bell pepper — $10⁴
• Henry Varnay — Ugni Blanc sparkling, France — $8⁴
• Laya Red Blend 2023 — Garnacha Tintorera and Monastrell blend, Spain — $8⁴
• $2 off all beers and ciders⁴

Full Bar Cocktails

• Wooded Acre Martini — J. Rieger dry gin, St. George Terroir gin, Lillet Blanc, Dolin dry vermouth, Douglas fir eau de vie — $20⁴
• Swidden Acre Old Fashioned — Ben Holladay 6-yr soft red wheat bourbon, J. Rieger 4-yr rye, Switchgrass apple brandy, 7-yr tawny port, maple syrup, aromatic bitters, bourbon barrel smoke — $16⁴
• The Night Shift — Prairie Wolf vodka, Borghetti coffee liqueur, Parkville Coffee House custom cold brew, demerara — $15⁴
• Summer After Dark — Cimarron, Del Amigo mezcal, blackberry liqueur, lemon — $14⁴
• The Verbena Hour — verbena-infused vodka, Amaro Nonino, cassis, lemon, blueberry, rosé bubbles — $15⁴
• Flor De Fuego — Alipus blanco tequila, Fiorente elderflower liqueur, Ancho Reyes Rojo, spicy mango, lime — $15⁴
• Lavender Skies — Hayman’s London dry gin, lemon, elderflower, lavender tea, butterfly pea flower, egg white — $14⁴
• Pink Palms — basil-infused Hamilton rum, banana liqueur, velvet falernum, strawberry, lime — $14⁴
• Meet Me At The Patio — pineapple-infused Beefeater London dry gin, Licor 43, lemon, almond orgeat, egg white — $14⁴

Spiritless (zero-proof)

• Cool as a Cucumber — cucumber, mint syrup, lime, cucumber sparkling tonic — $10⁴
• Purple Rain — lavender, butterfly pea flower, tonic, ginger beer, lime — $10⁴
• Blackberry Press — blackberry-infused syrup, Boulder’s breakfast tea, soda water — $10⁴

Beer

• Tank 7, Boulevard Brewing Co — American saison ale 8.5%, Kansas City, MO (draft) — $8⁴
• Kölsch 5.0% — Mission, KS (draft) — $7⁴
• Old Style, G. Heileman Brewing Co — American lager 4.6%, La Crosse, WI — $5⁴
• Boulevard Wheat, Boulevard Brewing Co — unfiltered wheat 4.4%, Kansas City, MO — $6⁴
• Velvet Underbrown, Heavy Riff Brewing Co — brown ale 6.5%, St. Louis, MO — $6⁴
• OJ Run, Narrow Gauge Brewery — hazy IPA 8.6%, Florissant, MO — $8⁴
• Yakimanic IPA, Free State Brewery — American IPA 7.1%, Lawrence, KS — $8⁴

Wine by the Glass (glass/bottle)

• Tullia — Prosecco, Veneto, Italy — $12/$48⁴
• Rotari — brut rosé, Trentino, Italy — $15/$60⁴
• Pierre Sparr Crémant d’Alsace — brut Pinot Blanc, Alsace, France — $16/$64⁴
• Rustenberg — Petit Verdot rosé, Stellenbosch, South Africa 2025 — $14/$56⁴
• Leitz Dragonstone — Riesling, Rheingau, Germany 2023 — $13/$52⁴
• Cantina De Pra — Pinot Grigio, Delle Venezie, Italy 2021 — $11/$44⁴
• Ponga — Sauvignon Blanc, Marlborough, New Zealand 2024 — $11/$44⁴
• Mar De Frades — Albariño, Rías Baixas, Spain 2023 — $15/$60⁴
• Monte Xanic — Chenin Blanc, Valle De Guadalupe, Mexico 2023 — $16/$64⁴
• Alexander Valley Winery — Chardonnay, Alexander Valley, California 2021 — $16/$64⁴
• Submission — Pinot Noir, Sonoma, California 2021 — $16/$64⁴
• La Cuadrilla — Syrah, Grenache, Mourvèdre, Sangiovese, Santa Barbara, California 2023 — $16/$64⁴
• La Posta — Malbec, Mendoza, Argentina 2022 — $12/$48⁴
• Baracchi — Sangiovese, Merlot, Cabernet Sauvignon, Tuscany 2024 — $16/$64⁴
• Donati Vineyard “Claret” — Cabernet Sauvignon, Paso Robles, California — $15/$60⁴
• Faust — Cabernet Sauvignon, Napa Valley, California 2021 — $30/$120⁴

Corkage: $35 per 750 ml; maximum two 750 ml bottles (or 1500 ml total) per party.⁴

Full current seasonal menu: https://www.acrekc.com/menus/ · Reservations: https://www.exploretock.com/acrekc

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Links

• Official site: https://www.acrekc.com
• Reservations: https://www.exploretock.com/acrekc
• Visit KC listing: https://www.visitkc.com/business-detail/acre

Sources

• Status verified active 2026-06-23 via Yelp — Acre Restaurants, updated June 2026 (accessed 2026-06-23). Cross-checked against official site hours page; 6325 Lewis St, Parkville MO address confirmed. Note: current hours are Tue–Thu 4–9pm, Fri–Sat 4–10pm (Sun/Mon closed) — page body still cites the older “Tue–Sat 5–10 PM”; operating status unaffected.

Disputes

None at this time.

Footnotes

1. https://www.acrekc.com — Official website. Asserts: 6325 Lewis St Parkville address; Andrew Longres as Owner/Executive Chef; farm-to-table Midwestern concept; wood-burning hearth; 75-seat dining room; fresh pastas, locally sourced meats, dry-aged steaks, craft cocktails; Chef Counter Hearth Experience; private rooms. ↩ ↩² ↩³

2. https://www.acrekc.com/team-member/executive-chef/ — Acre official chef profile. Asserts: born and raised Liberty, MO; grandparents’ Rolling Acres farm; Scottsdale Culinary Institute bachelor’s degree; Chaîne des Rôtisseurs scholarship; stages at Le Epicure (Paris), Marcus Wareing (London), Mugaritz (Spain); Sous Chef at French Laundry under Thomas Keller; staged at Alinea, Per Se, Eleven Madison Park; Executive Chef at Bluestem and The American KC; opened Acre August 2022; lives in Parkville with wife Megan and two children. ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶

3. https://www.acrekc.com/press/ — Acre press page. Asserts: covered by Kansas City Magazine (“30 Best Restaurants in KC”), The Pitch, KCUR, KCTV5, IN Kansas City Magazine, Kansas City Homes & Style; design KC Design Award 2024. ↩

4. https://www.acrekc.com/menus/ — Acre official menus page (accessed 2026-07-24). Asserts: full current dinner, dessert, kids, happy hour, cocktail, spiritless, beer, and wine-by-the-glass menus with prices; hearth/steak program details; corkage policy; beef-tallow fries. ↩ ↩² ↩³ ↩⁴ ↩⁵ ↩⁶ ↩⁷ ↩⁸ ↩⁹ ↩¹⁰ ↩¹¹ ↩¹² ↩¹³ ↩¹⁴ ↩¹⁵ ↩¹⁶ ↩¹⁷ ↩¹⁸ ↩¹⁹ ↩²⁰ ↩²¹ ↩²² ↩²³ ↩²⁴ ↩²⁵ ↩²⁶ ↩²⁷ ↩²⁸ ↩²⁹ ↩³⁰ ↩³¹ ↩³² ↩³³ ↩³⁴ ↩³⁵ ↩³⁶ ↩³⁷ ↩³⁸ ↩³⁹ ↩⁴⁰ ↩⁴¹ ↩⁴² ↩⁴³ ↩⁴⁴ ↩⁴⁵ ↩⁴⁶ ↩⁴⁷ ↩⁴⁸ ↩⁴⁹ ↩⁵⁰ ↩⁵¹ ↩⁵² ↩⁵³ ↩⁵⁴ ↩⁵⁵ ↩⁵⁶ ↩⁵⁷ ↩⁵⁸ ↩⁵⁹ ↩⁶⁰ ↩⁶¹ ↩⁶² ↩⁶³ ↩⁶⁴ ↩⁶⁵ ↩⁶⁶ ↩⁶⁷ ↩⁶⁸ ↩⁶⁹ ↩⁷⁰ ↩⁷¹ ↩⁷² ↩⁷³ ↩⁷⁴ ↩⁷⁵ ↩⁷⁶ ↩⁷⁷ ↩⁷⁸ ↩⁷⁹ ↩⁸⁰ ↩⁸¹ ↩⁸²