About Acre
Acre is a delightful anachronism -- a restaurant with sophisticated charm and repurposed architectural details serving stylishly modern food with roots deep in Southern soil. Acre offers good traditions for good people, a neighborhood place perfect for conducting business, relaxing with friends, or making memories with family.
Acre is located in the historic downtown district of Auburn – just three blocks from Toomer’s Corner, the heart of the Auburn community. Chef David Bancroft and his team bring classic favorites to the table with fresh, innovative flavors and artistic presentations. “Our goal is to interpret the complex, traditional tastes of the Deep South in a totally fresh and modern way,” says Bancroft. Since opening in 2013, he has received five James Beard Award semifinalist nominations for Best Chef: South (2016-2019, 2025).
Set on a historic acre (hence the name), the restaurant celebrates seasonal, locally sourced ingredients with a deep respect for the region and community. An avid and self-taught outdoorsman, farmer, and forager, Chef Bancroft built Acre as both a culinary destination and a personal expression of his connection to the land.
Acre strives to be a vibrant part of the “Auburn” experience – welcoming students, returning alums, and University guests to celebrate everything we treasure about this special town. Visit our Toomer’s Oak Tree, an authentic genetic clone grown from a root shoot of the famous tree that has stood at the center of Auburn traditions for generations. Whether meeting for a private business lunch in the Corner Room, having dinner with friends or family, or just unwinding in the lounge, Acre hopes to become an Auburn tradition that you will celebrate often!
Led by Bancroft, the kitchen sources from on-site gardens and orchards, local farms, and the bounty provided by the Blackbelt Region, reinterpreting the rich heritage of Alabama cuisine. Acre is wrapped in edible landscapes that yield a fresh seasonal harvest, with daily menu offerings that reflect whatever is ready to pick. Fruit trees are surrounded by berries and fresh herbs. The on-site vegetable garden provides our guests with both heirloom and newly introduced varieties of produce which are harvested, prepared, and served the same day.
Chef Bancroft collaborates with the Auburn University Meat Lab and local ranchers to source responsibly farm-raised meat. Look for our charcuterie offerings (the art of salting, smoking, brining, and curing meats) on the ‘Butcher’s Block' along with house-made pickles and jams, as well as many delicious cheeses produced by local and regional artisans. Bancroft also sources the freshest seafood, with special emphasis on fish and shellfish from the Gulf Coast.
Dine on the big front porch shaded in the summer and warmed on cool evenings by the custom hearth-style fireplace. The arched entry door invites you into an exciting culinary experience while the clean lines of the décor present stunning examples of our philosophy of using sustainable and re-purposed materials when possible. Bancroft and his cousin, interior designer Emi Mason, designed the lofted ceilings to showcase beams salvaged from the 100-year-old Crawford General Store, donated by Bancroft’s fishing buddies, the Letos. The interior walls are wrapped in solid oak sourced from Ten Mile Creek Farms, owned by Bancroft’s grandfather, and removed when the forest was being thinned. Inside the lofted, private dining room are black walnut floors and a charming chandelier made from an old fish basket from the family fish farm. The massive farm table was a gift to the chef from the Randle family, owners of Randle Family Farms, who provide fresh vegetables and meats for our kitchens.
