* Click here for rating key
Bistro Le Relais Restaurant Review: Traditional, with subtle updates, defines chef Alexander Dulaney’s French bistro menu. Savory starters include crab cakes served with a lemon beurre blanc, garlicky escargots and house-made pâté du chef. Follow a starter with the asparagus Lyonnaise topped with soft boiled egg and crispy prosciutto dressed in garlic Dijon vinaigrette, then tuck into one of the many classics such as bouillabaisse, truite meunière with haricots verts, duck confit with French lentils or steak au poivre. The mostly French and American wine list includes several half-bottles, from which mix-and-match sips can be selected to go with the four-course chef's prix-fixe, served Tuesday through Thursday for $35. Proprietor Anthony Dike will suggest perfect pairings. Do save room for a dessert soufflé. Flavors change nightly. The nostalgic dining room is paneled in faux bird's eye maple and lined with brown velvet banquettes. But many patrons prefer the deck overlooking the airfield, where small planes reminiscent of the one that whisked Ilsa away from Rick at the end of "Casablanca" regularly take off and land.