La Chasse

La Chasse Restaurant Review:

Chef Alexander Dulaney left the kitchen at Le Relais to open his own restaurant in one of the more character-rich blocks of hip Bardstown Road. His menu is a fusion of French and Spanish fare executed with flair. Creamy artichoke and lobster gratin is served on grilled baguettes. Mussels simmered in cream and Calvados are served with bacon, apples and shiitake mushrooms. Among the salads is one combining crispy potatoes, Serrano ham, fried shallots and a poached egg on a bed of baby lettuce. Muted tones of browns and slate grey give the dining room a sophisticated, urbane atmosphere, while entrées harken to the countryside. Try the braised fennel and fried rabbit with fingerlings and haricots verts or pan-roasted pheasant breast and apple-celeriac gratin. The wine list is reasonably priced, with many French and Spanish wines by the glass and bottle. Do treat yourself to a classic Boulevardier before dinner if you favor cocktails. Let polished staff tempt you with the light black currant crème brûlée.