The storefront of The Chase Trattoria on Sassine Square in Achrafieh. (Photo provided by The Chase Trattoria)
At Sassine, an icon of Lebanese dining reconnects with its history. The Chase, a restaurant founded in the late 1970s by Patsy Nader and Rachid Jreissaty, then acquired by the Azar family, was getting a makeover. Renamed The Chase Trattoria, the establishment reopened with the ambition to blend culinary heritage with modernity.
"We added 'Trattoria' to the name to send a clear message: It's a new Chase, a new version, but with the same spirit," explained Charles Azar, one of the four partners in the project and a major figure in Lebanese pastry, unrelated to the family that acquired the place. "Our slogan is: 'And the story continues.' We've brought back the signature dishes from that era to maintain an emotional connection with loyal customers."
The venue, which can accommodate up to 140 people, including 40 on the terrace, was thoroughly renovated.
"We've changed all the furniture, the electrical work, the tiling ... The design is now more modern, with retro-contemporary furniture and black-and-white photos on the walls, to remind of its history while adapting it to today," Azar said.
In the kitchen, twelve employees are busy, and eighteen people ensure the service in the dining room.
"For now, there's no delivery service, but we're considering it. Today, with platforms like Toters, it's become essential. We want to first get comfortable with the team," Azar stated.
The opening took place smoothly on Feb. 5, without an official announcement, but word of mouth is already working: "The following Sunday, we had 250 guests."
The average bill is around $25 per person.
The total investment amounts to around $900,000, for a lease signed for six years.
"This place in Achrafieh is iconic. When Roger Azar talked to me about the project, I said yes right away. We all wanted to breathe new life into this institution," Azar explained.
The founding team consists of Charles Azar, Naji Stephan (who initiated the relaunch via free management), chef Kamil Boulloot and a fourth silent partner, who was also an associate.
"Kamil works in Dubai, in several restaurants, notably Hunter & Barrel and Isabella. He is a longtime friend; we have known each other for over twelve years. He contributed to designing the menu and regularly comes to oversee the kitchen. He plans to visit every 45 days to continue supervising the team," said Azar. Boulloot, with his 30 years of experience in the restaurant industry, made a name for himself in Dubai and also wants to leave his mark on The Chase.
The menu reflected this desire to combine classicism and novelty.
"We offer a few Italian dishes - linguine, pizzas - but the main focus is French. It's a bistronomic, accessible, and generous cuisine," Azar said. A daily special will be introduced in the coming weeks: First Lebanese, then accompanied by an international alternative.
On the dessert side, Azar signed the sweet menu himself.
"I oversee the pastry, bakery, and ice creams from Flocon," he said.
The pastry chef gained national and international fame thanks to his multiple roles in the pastry and ice cream field, as well as a professor and Lebanese television star. Trained in hotel and restaurant management at the École technique supérieure de Dekouané, he went to France to focus on his passion: Pastry, at the Lenôtre school. After a few years in Kuwait, he returned to Lebanon and started consulting before founding Flocon, the famous ice cream brand, now served in various restaurants. The Chase was an opportunity for the two men to work side by side to revive an iconic address at Sassine Square.
