FIND MORE FOOD & DRINK COVERAGE AT WESTWORD.COM/RESTAURANTS CAFE The Peking duck is carved tableside at Ace. We Deliver RedGingerDenver.com 720-627-5769 Duck! ACE EAT SERVE’S PEKING DUCK IS A MUST-TRY. BY MOLLY MARTIN Since chef Thach Tran took over the kitchen at Ace Eat Serve in August 2017, the uptown Asian restaurant outfi tted with ping-pong tables has really stepped up its food game. While the sweet-and-salty Tiger Wings have long been a draw, a whole lineup of wings is now available at its takeout and delivery- only concept, Wing Alley. The regular din- ner menu is bolstered by new favorites, too, such as Sichuan shrimp wontons, scallop and shrimp X.O. rice pillows and a trio of ramen variations. The brunch menu has also gotten a reboot. This is no average pancakes-and-omelets type of midday weekend meal. At Ace, brunch (which is available on Saturdays and Sundays from 10 a.m. to 2 p.m.) means extra tall, fl uffy Japanese-style pancakes with mango lime syrup, scallion pancakes with scrambled eggs, the Moon Over Miyabi sandwich with seared Spam, and taiyaki (a fi sh-shaped cake) waffl es with fried chicken piled inside. In 2019, Tran — who is now the corporate chef for Secret Sauce restaurant group, over- seeing the culinary programs at both Ace and Steuben’s next door — added a Peking duck to the menu. These days, it’s available for both dine-in and to go on Tuesdays and Sundays only. While duck to go is a nice option, this is an experience best enjoyed in person. After settling in with a sake or cocktail 22 like the Thai Me Up, with green tea-infused Spring44 gin, Thai basil, ginger, cardamom, elderfl ower, lemon juice and a black lava sea salt rim, consider kicking things off with something from the dim sum section of the menu. While the duck is said to feed four to six, if you’re in a group of four or more, you might leave less than stuffed with that alone. The xiao long bao (soup dumplings) fi lled with pork shoulder, black garlic and a shiitake lemongrass broth are the perfect bite to start things off, especially on a chilly day. As you slurp and sip, suddenly a cart ar- rives in front of your table bearing a golden- skinned duck. The process leading to this main event takes four days and involves drying the poultry, rubbing Chinese fi ve- spice under the skin and giving it a “spice bath” before roasting and resting. The duck carving itself is mesmerizing, as your server wields the knife expertly — not like the hack job that awaited so many Thanksgiving turkeys. As each part of the duck is carved away, it’s plated along with any extra crispy bits of skin (the real highlight). The meat is served with mu shu crepes, pickled chiles, scallions, cucumbers, apricot chile jam and sesame hoisin. An optional side of coconut rice is a nice addition to the feast. Building your own bites on the crepes is part of the fun, too, and makes for a great interactive meal for a double-date night or a special treat with friends for a between- holidays catch-up. Just be sure to leave room for one of pastry chef Michael Kurowski’s sweets or a scoop of ube ice cream. It is the holiday season, after all. Ace Eat Serve is at 501 East 17th Avenue and is open 4 to 10 p.m. Wednesday and Thursday, 4 to 11 p.m. Friday, 10 a.m. to 11 p.m. Saturday and 10 a.m. to 10 p.m. Sunday. Duck, $60, must be reserved ahead of time for dine-in and to-go orders; you can also reserve a Christmas duck through December 17 for pick-up on December 23 or 24 between 3 and 5:30 p.m. For more information, visit aceeatserve.com. DECEMBER 2-8, 2021 WESTWORD | MUSIC | CAFE | CULTURE | NIGHT+DAY | LETTERS | CONTENTS | westword.com MOLLY MARTIN
