BOW & ARROW'S STORY
Our
STORY
A 2016, 2017, and 2018 semifinalist for the James Beard Foundation’s “Best Chef: South” award and winner of Food Network’s “Iron Chef Showdown” competition in 2017, Bancroft opened his second restaurant concept in Auburn, Bow & Arrow. Bow & Arrow is Bancroft’s interpretation of a South Texas smokehouse, utilizing the slow smoked meats in a variety of dishes that pay homage to his influences growing up in South Texas. Bow & Arrow serves up an assortment of smoked meats that can be enjoyed on their own with an array of traditional southern and tex mex sides like mashed potatoes and gravy, collard greens, borracho beans, and sweet corn rice. The menu also includes enchiladas, fajitas, tacos as well as a brand new cocktail menu featuring twenty-six new libations, with of course, margaritas!
OUR
INSPIRATION
Born in Alabama and raised in San Antonio, TX, David Bancroft’s passion for food began at an early age. Bancroft grew up eating some of the best cuisine the South has to offer, including Alabama’s famous white sauce BBQ and bacon collard greens, along with Texas’ crave-worthy beef brisket and breakfast tacos. Bancroft parlayed his love of food into a passion for cooking, inspired by his family’s approach to home-style dining. Bancroft spent time on the Alabama family farm hunting and fishing with his grandfather and learning how to smoke brisket and barbecue, while developing a deep appreciation and care for the meat and its procurement process. After finishing high school, Bancroft returned to his Alabama roots to attend Auburn University, where Bancroft served as the kitchen steward for his fraternity and later went on to serve as the head chef at Amsterdam Café in Auburn during his senior year. Feeling confident in his experiences and looking for a way to utilize his self-taught skills as a farmer, forager and chef, Bancroft opened Acre restaurant with his wife, Christin in August 2013.
