Three Aces
- The American farmhouse meets the Italian countryside... in Keith Richards basement bar.
View Restaurant Fact Sheet (Parking & Directions, Pricing, Hours, etc)
Parking and Directions
- Intersection: taylor and ada
- Neighborhood: little italy
- Parking: street
- Public transit: Three blocks south and one block west of Racine Blue line, three blocks east of #9 Ashland bus, and The #157 drops you off right out front
Pricing
- Appetizer/Small Plate: $3 to $18
- Entree/Large Plate: $10 to $32
- Wine by the Glass count: 18
- Wine by the Glass: $9 to $9
- Wine by the Bottle count: 18
- Wine by the Bottle: $33 to $33
- Wine list details: We carry an eclectic mix of American made wine carried by our wine partner Cream Wines. We serve all our wine by the glass. Our pricing is $9 per glass $30 per bottle
Hours
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Sunday
- Lunch from 11:00am to 4:00pm
- Dinner from 4:00pm to 2:00am
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Monday
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Tuesday
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Wednesday
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Thursday
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Friday
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Saturday
Closed
- Holidays closed: christmas eve, christmas, thanksgiving, martin luther king jr day
Guest Relations
- Reservations: accepted
- Payment methods: Cash, Visa, Master Card, American Express.
- Dress code: casual yet stunning
- Delivery: take out only
Design
- Architect name: Siren Betty - Nicole Alexander
- Furniture designer: Siren Betty - Nicole Alexander
- the patio aka "the yard": 140 seats
Other Information
- Smoking: not allowed
- Concept: casual chef-driven
- Entertainment: live music, dancing, dj
Newsfeed
Restaurant Staff
A La Minute Questions
- We're planning our next event and can share view archive
- tomorrow night missippi gabe carter will be playing live blues. no cover. blues, brews and food. (02/26/13)
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Archive
- During prep, the kitchen was listening to view archive
- alabama shakes. soulful. if you like th black keys you'll probably like 'bama shakes. (02/26/13)
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Archive
- Today’s menu specials are view archive
- new brunch items: sourdough waffles with bananas foster sauce. duck egg with fontina fonduta and proscuitto. cheddar, mushroom, bacon and kale strata. braised pork belly with cheddar grits and a poached egg. black kale salad. porchetta pull apart sandwich on "everything" parkerhouse rolls. (02/26/13)
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Archive
- The beer we are excited about right now is view archive
- small town brewery's root beer beer. it's really just a boozed up root beer that was some how magically brewed like beer. oh... and it's 10%. yah, let that sink in. a beer that tastes exactly like root beer with only the faintest hint of alcohol that is actually 10%. and there are rumors of rumchata ice cubes being made for this. (02/26/13)
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Archive
- Our forager/fishmonger/favorite purveyor just sent us view archive
- 'nduja. just picked some up from smoking goose and it's exactly what i was looking for. smoky, spicy, funky and somewhat spreadable. we're using it in our cioppino and it really adds that depth of flavor and makes the dish something special. (12/07/12)
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Archive
- Seasonal Ingredients: This just in view archive
- rutabagas, celery root, and a bunch of other root veggies. look for them in the rye gnocchi with braised duck neck, smoked pecorino and a root vegetable sugo. (12/07/12)
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Archive
- The latest product/ingredient/technique our bartenders are excited about is view archive
- gingerbread spice. we have a pretty damn awesome vodka and citrus punch with gingerbread spice in it today. (12/07/12)
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Archive
- Today's promotion/great deal is view archive
- late night(11pm-1am) the unholy trinity is the big winner. a double double with fries, a pbr and a shot of old crow for $10. this is a steal... (11/28/12)
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Archive
- Our bartenders are working on view archive
- winter cocktails. soul soothing concoctions to put the mind and body at ease. (11/28/12)
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Archive
- Our current inspiration — be it ingredient, weather, song or whatever — is view archive
- the root vegetable. let's rock. (11/28/12)
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Archive
- Get here early: The item we've been selling out of the fastest is view archive
- The black beer steamed mussels with blood sausage and butternut squash. Mussels are always huge sellers and this combo of ingredients is no exception. people love mussels. (11/28/12)
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Archive
- The can't-miss food-beverage pairing of the night is view archive
- The sweetbreads with apple butter, parsnips, pine nuts, belleweather farms blue cheese, fried sage, grilled rapini and mustard oil with the ace pumpkin cider. (10/17/12)
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Archive
- The newest wine we are excited about is view archive
- it's called beer. craft beer. it's what we do. (08/15/12)
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