Home
Main content starts here, tab to start navigatingModern Midwestern Cooking. Missouri Fire. Parkville Hospitality.
Acre is a chef-driven steakhouse and modern Midwestern restaurant in Parkville, Missouri, just minutes north of downtown Kansas City. Led by Chef Andrew Longres, our kitchen centers around live-fire cooking, dry-aged steaks, handmade pastas, and the best seasonal ingredients the Midwest has to offer.
Our custom hearth was built in Holt, Missouri and is fueled with Missouri oak from the Ozarks. Come for a great steak, stay for warm hospitality, thoughtful cocktails, and a dining room built around the fire.
Built Around the Fire
At the heart of Acre’s kitchen is our custom-built wood-burning hearth. Built for us in Holt, Missouri, and fueled with oak from the Ozarks, it has become the foundation of how we cook.
The hearth isn’t just for steaks. Vegetables, fish, meats, sauces, and even ingredients used throughout the menu spend time over or around the fire. Some are cooked directly over the coals, while others pick up just a touch of smoke or heat. We use the fire where it makes food better—not simply because it’s there.
It’s a simple way of cooking that takes patience and attention. The fire changes throughout the night, and we cook with it rather than trying to make it perfectly predictable. That balance of fire, seasonality, and ingredients from our region is at the core of what Acre is: modern Midwestern cooking rooted in a sense of place.
reservations
Our Story
Acre is a tribute to Rolling Acres in Liberty, Missouri, the farm once owned by Chef Andrew Longres' grandparents. The farm holds a special place in Chef Longres' heart, evoking cherished memories and a wealth of knowledge he gained over years of traveling and working at some of the finest restaurants across the country. He has brought these experiences to the heart of Parkville, Missouri.
At Acre, we are committed to partnering with local farmers and ranchers to source the finest meats and ingredients that the Midwest has to offer. In line with our philosophy, the core principle of our restaurant is that all ingredients must be either raised, procured, or grown on the property to ensure the highest quality and maintain a strong connection to the land.
Our restaurant features a custom wood-burning hearth at its center, which serves as the cornerstone of our cooking style and cuisine. With an extensive dry-aging program for steaks ranging from 21 to 45 days, combined with the live fire and open kitchen concept, Acre offers a dining experience that exudes hospitality and warmth in the Northland.
The foundation of our restaurant is deeply rooted in the core values of Midwestern culture, which emphasizes the use of seasonal ingredients and a dedication to providing genuine Midwestern hospitality.
Read MoreExperiences and gift cards
the best gift is to treat a loved one or friend to an amazing experience.
now offering one new experiences:
5-course chef hearth tasting menu at the heart of the restaurant.
Gift cards
Available online and in store