The table, the room, Karl, our hot and yet attentive French waiter, and of course the food…all VERY impressive. They were even kind with corkage. If you have read any of my other posts, you know I do not impress easily. So this was a night to remember.
We had been to Fraiche when they first opened, and liked it then. Some of the items were hit and miss, and there was an issue with some of the pasta being oversalted.
This time around, it was all good. Between us and our dining companions, we ordered a significant chunk of the menu. The steak tar tare was one of the best I have had in a long time. Instead of mixing the meat with egg yolk or aoili, this was blended with a “sabayon” (egg yolks + butter) and it was not overly garnished in pickles or capers, it was JUST RIGHT. I hated having to share that one. Probably could have eaten another order all by myself. There was a memorable farro salad with blood oranges. And a pleasant lentil and black sausage dish. The Charcuterie/Salumi was also outstanding. We ordered a Chef’s sampler: I loved the lardo, and the proscuitto was sublime. Mains included a lamb casserole with soft, juicy lamb chunks. There was a tasty lamb pasta dish, and both the boys got a great steak and perfectly crispy frites. We had to get an extra order of those..
Bottom line, I could come here often. What a shame it took a month to get a reservation. Stupid Frank Bruni promoting it in the New York Times messed it up for all us locals. www.nytimes.com/2008/03/05/dining/05six.html?_r=1&oref=slogin
9411 Culver Blvd
Culver City, CA 90232