Open late Fri.-Sat.
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Decca Restaurant Review: The sound system specializes in vintage music of Decca artists (hence the restaurant’s name) when live musicians are not performing in either the garden or the cellar lounge. This complements the spare, hip décor in the dining rooms and second floor dining deck. Pan-roasted mussels on the starter menu are seasoned with Moroccan spiced garbanzos and preserved lemon aïoli. Duck liver terrine (suited, as are the mussels, for sharing) features cherry mostarda and an array of pickled vegetables. Entrées include chanterelle risotto with brown butter, braised lamb cavatelli, a wood-grilled New York strip with shoestring fries, and a seared walleye with butternut squash and whole grains. Be sure to share à la carte sides such as Peruvian limas scented with oregano or charred beets with feta, mint and grapefruit. For dessert, there may be lemon poppy seed cake with chèvre semifreddo or a rich devil’s food cake. But these change frequently. The West Coast-focused wine list provides many choices by the glass and an impressive line-up by the bottle. All this culinary creativity springs from chefs Annie Pettry and Loretta Keller, who came to Louisville via San Francisco.