Restaurant Redux: Wild Catch

A month ago, I broke the news that Wild Catch was reopening (this following, of course, the implosion when executive chef Justin Brunson and staff walked out). This time around, the Uptown restaurant is being headed up by Mizuna alum Tony Clement, who is consulting for owner Daniel Kuhlman.

I stopped in last week to try the new menu, which is more affordable and less seafood-centric than it was prior. Now, Wild Catch is all about game and comfort. Look for items such as pheasant and dumplings, rabbit cacciatore, braised bison stroganoff, and cassoulet with wild boar sausage.

I love Clement’s modern take on the three-bean salad with fresh butter beans, Anasazi, and pintos (the beans change regularly) tossed with a zippy red-wine vinaigrette. Follow that with the terrific fish sandwich (pictured)—crispy-skinned striped bass and snappy bread-and-butter pickles on a warm, buttered roll. House-made tartar sauce comes alongside, as well as gussied-up ketchup for the haystack of excellent fries. (Those who liked Euclid Hall’s itsy-bitsy fishwich will find comfort in this entrée.)

Update: I learned today that Wild Catch is wiping the slate clean and changing its name to Roam.