After working for the former Morrison’s Bar and Restaurant in the Acey Ducey’s location at 101-17 Metropolitan Ave., it was no coincidence why he revitalized the neighborhood staple under his own name.
“Having the business on Austin Street as well as here, it’s a half-mile away in distance but it’s two totally different venues,” Ducey said. “Over here is more of people going out to dine with an older crowd, whereas on Austin Street you get more of a younger crowd.”
Ducey said that while the neighborhood has been a quiet alternative to the busy Austin Street, he said he is confident he has chosen right for his flagship startup.
“With all of the quality places opening up, I feel that this place will be busier than it is now,” he said. “As long as you can provide a quality product and keep changing, people will appreciate that over here.”
The seasonal beer menu currently offers up a few Belgians, however it is mostly American craft beers along with a handpicked wine list.
“We’re really trying to make this a traditional American tavern,” he said.
Aside from their extensive drink menu behind the original imported Irish mahogany bar, the sandwich list is a far cry from the traditional bar food.
Marvin Camacho, executive chef at the Buoy Bar Waterfront Grille in Point Lookout and now Acey Ducey’s head chef, has been in the hospitality industry since he was about six years old and the restaurant industry for several years.
“He (Ducey) really gave me free reign of the kitchen to develop it from getting the equipment put together, to the menu, costing it out and hiring the staff,” Camacho said. “I think we’ve got a good thing here.”
Sandwiches include the Ace of Steak, a skirt steak sandwich on a ciabatta roll, Weiner Schnitzel, grilled salmon and a sandwich named after Ducy’s friend called the Grilled Gullen, a grilled gruyere cheese and bacon sandwich.
“In America, it’s a melting pot, so we focused on different themes,” Camacho said. “I was able to take his ideas and capture them perfectly.”