Chef Don Green sweats the details.
Most of Acadian Superette’s menu starts out in their backyard smoke house, where Green builds the deep flavors and melt-in-your-mouth textures that show up in items like the Superette Melt — chopped brisket sandwiched with grilled onion, American cheese and bacon on golden Texas toast.
The superette’s Reuben is a local favorite for good reason, with a pastrami that Green brines and smokes in-house, paired with sauerkraut, melted Swiss cheese and the restaurant’s “spicy-rette” sauce, used here in place of the traditional Russian or Thousand Island dressing…