In her recentreview of Ace
, Gretchen Kurtz noted that the four-month-old restaurant was a work in progress, and that owners Josh and Jen Wolkon and executive chef Brandon Biederman would soon introduce a revised menu, one that increased the number of tried-and-true dishes -- including the Brussels sprouts and chai cheesecake that Kurtz had enjoyed as specials -- and adding individual-sized entrees at lunch, when they've found that many of the diners are there for business, not sharing.
That new menu rolls out today. See also: - Review: Ace scores with action, drinks and decor; food is a tie game - Photos: Behind the scenes at Ace - Photos: A first look at the space at Ace
The new menu -- which has a different format from the one with which Ace opened, and is less confusing, Biederman says -- includes several additions, including Spicy Pork Ramen, four varieties of bahn mi (among them chicken thigh and pork belly), those Crispy Brussel Sprouts and Shishito Peppers and, at dinner only, Kung Pao Half Chicken. The whole snapper has been taken off at lunch, but it's still on the dinner menu -- and, in fact, no dinner dishes have been deleted, Biederman says...just new ones added.
Working with sous chef Donny Carrasco at sibling restaurant Steuben's, Biederman has also revamped dessert menu, adding such new items as Vietnamese Coffee Crème Brulee. "I was a little surprised that all our desserts -- including the pineapple upside-down cake -- took off so much," he says.
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"Many of these new items have been successfully run as specials," he continues. "We have listened to what our guests were looking for, and made some changes. Shared plates are still definitely an option, but finding individual entrees is way easier now. We're really excited about it."