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Considering that Acorn, which opened last summer in The Source, grew out of Oak at Fourteenth, Bryan Dayton and Steven Redzikowski’s smash neighborhood eatery in Boulder, the name seems apropros. Especially since “kitchen-wise, it’s a quarter of the size of Oak,” says Redzikwoski. See also: Steve Redzikowski, chef of Acorn and Oak at Fourteenth: “Tweezers are just so finicky” But then there’s that bit about acorns and mighty oaks, and all the growth the saying implies?
Does Acorn have that much growing to do? Or has it already sprouted into a restaurant capable of holding its own? Find out when my review is posted at westword.com tomorrow.
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