NEW MENU ITEMS

Winter 2018

Please help us welcome our new Executive, Thach Tran! It’s not everyday that you get to introduce a brand new Executive Chef that so closely embodies everything your restaurant represents. Ace Eat Serve has always sought to respect classic Asian recipes, but we have always been open to modern tweaks and updates as well. Enter: Chef Thach (pronounced Ta). While his earliest memories have him wandering through the stalls of food markets in Saigon and helping out at the family noodle shop, a large part of Thach’s identity was forged after moving to the U.S. and eventually becoming classically trained at Johnson and Wales University. His ability to call on both of these worlds has helped create some of Ace’s most exciting food to date.

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Photos courtesy of Anna Regan 

Scallop & Shrimp X.O. Rice PillowsJade Stir-FryKabocha Khao Soi - Thai Yellow Coconut Curry
Spice Market Beef RamenNight Market ChickenGrilled Black Pepper Steak
Miso Mushroom RamenGolden RiceGreen Papaya Salad

spring 2017

For our fresh spring menu Chef Moore introduces a few new dishes while offering a few updated takes on Ace classics. New dishes include the Shio Ramen (with its beautifully rich chicken broth), Lemongrass Meatballs (over delicious, dense udon noodles), Salt & Pepper Squid (the addictive, Chinese take on fried calamari), and a pan seared ling cod entree that embodies Spring. Familiar favorites like the Bibimbap, House Salad, and Crispy Beef have been given new life and our popular Restaurant Week entree -- a fresh take on beef and broccoli -- has returned in the form of Uncle Jesse's Hoisin Beef. Join us in celebrating our new Spring menu! 

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Photos courtesy of Anna Regan 

House SaladCoconut Chicken w/ Papaya SaladLemongrass Meatballs
Pan Seared Fish w/ Peanut SauceSalt & Pepper SquidShio Ramen
Veggie BaoUncle Jesse's Hoisin BeefPaper Plane
Ace Sake Flight

FALL 2016

This fall we welcome the return of several classic Ace dishes including the Tom Kha (Coconut Lemongrass Soup), Bulgogi (Korean BBQ Ribeye), Bun Cha (Vietnamese Noodle Bowl), Pork Fried Rice, and Shumai. A few new dishes have been added like the Chicken Tonkatsu, Green Curry Noodles, and a new staff and guest favorite, the Kimchi Fritters. Whether old or new, all of our Fall 2016 dishes have been given a healthy shot of Chef Moore's love for fresh, bright ingredients. 

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Photos courtesy of Kari Cummings

Kimchi Fritters w/ Charred Scallion AioliCrispy Vegetable Spring RollsChicken Tonkatsu w/ Crispy Rice Cake & Bok Choy
Bun Cha (Vietnamese Noodle Bowl) w/ Spring Rolls & Pork BellyChicken Tom Kha SoupGreen Curry Noodles

SPRING 2016

Recently, Jesse Moore took the helm as Ace Eat Serve's Executive Chef. Jesse was a part of the opening team here as a Sous Chef before he traveled back to his home state of Maine to study under chefs at celebrated restaurants Hugo's, Eventide, Fore Street, and David's. In late 2015, Jesse returned to Denver and quickly got to work bringing some of his new found cooking perspective to the menu at Ace. Below are some of the Jesse's new or revamped dishes.

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Photos courtesy of Kari Cummings

Buddha's Delight w/ Crispy Tofu and Braised KombuOur newly revamped Pad ThaiCrispy Braised Short Rib Bao Bun w/ Fried Kimchi
Yellow Curry w/ Braised Chicken Thigh, Crispy Chicken Skin & Sweet PotatoesSpicy Bean Sprout Salad w/ Soy Braised Mushrooms & Sambal Vinaigrette
Burmese Fried RiceSpice-Rubbed Fried Chicken

Chef Donovan's NEW DESSERTS

Nadine Donovan presents her 2016 spring dessert menu!

In 2015, Executive Pastry Chef, Nadine Donovan, joined our company and revamped each restaurant's dessert menus! Recently, she launched her second revision of the Ace Dessert Menu and, so far, it has received glowing reviews. To see the dessert menu, click here.

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Photos courtesy of Kari Cummings

Blossom TartYuzu DreamsicleGo-Go Saigon
Chocolate Bon BonsBao DoughnutsAce Fortune Cookies
Shaved Ice