Tuesday, July 29, 2008

Fraiche or Fresh?

I dined at Fraiche restaurant in Culver City this evening. The restaurant boasts a "Rustic French and Italian cuisine, reminiscent of tasting one's way through the European countryside, emphasizing market-fresh, seasonal ingredients." Looking at the menu, I knew this to be true when they featured rabbit and speck on the menu, which were very common dishes I was exposed to while in the Italian countryside. Not that I enjoyed those dishes specifically while I was there, but I was intrigued and feeling somewhat nostalgic.

The space is very open and tranquil. The colors and textures have a rustic vibe- bringing you back to the European country side feel. The wood walls have wine bottles resting along them- and they have a critically acclaimed wine bar in a sunken corner of the restaurant. You can also see right into the kitchen, and interesting choice, Which I don't think I like. (theres something to be said for seeing your food magically appear in front of you, as opposed to watching the chefs sweat and create it.)

We started off with the corn soup- which was delicious, a great beginning to the meal. For our entrees, we enjoyed the roasted chicken, the four cheese tortellini, the sea bass and the steak frites. Of all these dishes, the steak was by far the best. The chicken was tasty (but nothing special), the sea bass very delicate and subtle, but the steak was very good quality for not being very expensive. The tortellini was actually really good as well- with an amazing brown butter sauce on it. For dessert we shared a confection of cookies and a peach crisp. Which were tasty but I was not blown away at all.

All in all it was a very good meal, at not such a high price--like all the other "best restaurants" in LA. I would recommend checking it out---just don't play it safe with what you order--you might just be a little bored.
Fraiche Restaurant
9411 Culver Blvd
Culver City, CA 90232
(310) 839-6800

1 comment:

  1. so jealous that u got to try Fraiche! I want to try the subtle flavor of the seabass and the confection of cookies. yums!!

    PS- holler at us doing a lot more blogging