Eat This Now: The Vegetable Selection At ACME (Slideshow)

The best way to enjoy chef Refslund's vision is through his vegetable tasting menu. At $65 per person, he offers nine courses of uniquely presented vegetables, both raw and cooked.

The meal starts out with turnips served raw served with smoked cheese right on the plate.

Fresh watermelon lightly sprinkled with coarse sea salt is a perfect balance of sweet and savory.

The cold soup is served with gooseberries and summer flowers.

The corn on the cob is rubbed with plum and sumac. The egg dish, a hand-me-down from chef Refslund's Copenhagen restaurant, MR, is filled with cauliflower and dashi, a Japanese broth.

These bite-sized cherries are inside beets and roasted.

This insect-looking dish is grilled cucumber with horseradish and buttermilk and garnished with nasturtium and un-ripe wine berries. 

This light and flavorful dish features ricotta dumplings with tiny pieces of asparagus piled on top.

This simple combination of onions and currants is surprisingly intense. The two tart and sweet pieces work perfectly together.