A Fraiche Four Years

This weekend we celebrated our anniversary and to celebrate we did what any good food bloggers would do; we stepped out for a culinary adventure.

Fraiche is located in downtown Culver City amongst many now trendy restaurants and trendy people.  As we parked and made our way toward the restaurant, I reassured Bob that the food was worth overcoming the hipster scene (Bob sort of is allergic to people in tight jeans and Ray-Ban eyeglasses).  We got there a little early to have a pre-dinner cocktail.  I had the Fraiche Fizz (Vodka, Champagne, Essence of Cucumber and something else) and Bob had the old stand-by (Jameson and Soda).  We sat at the bar for a while and drank our drinks and took in our surroundings.  Nothing earth-shattering, just typical L.A.; exposed brick, a wait staff that probably got the job after wandering off the Sony lot a block away and a clientele that talked "actor's strike" in between bites of spicy arugula and homemade mozzarella salad.  What did impress us, however, was that they had Stone beers on tap and an open kitchen armed with a gang of chefs in white coats and red bandannas (we wouldn't mind being jumped into that gang).

Fraiche, which is pronounced 'fresh' has a name that really reflects the food.  Yes, the food is fresh, but that is not where I am going with this.  It is a fancy name that looks complicated, but actually has a familiar and comfortable pronunciation.  As soon as you open the menu and hear the specials you realize that the food is sophisticated comfort food with a French and Italian twist.

For our appetizer we ordered the short rib raviolis and for our entrees I ordered the Lamb Spezzatino, which came with ricotta gnocchi and geremolata.  Bob ordered the Duck Confit, which came with Italian black rice. Being the lovers of drink that we are, we wanted to order a bottle of wine, but not spend $100. Being the class acts that we are, we asked the waitress to suggest the cheapest, but still tasty, wine that would pair well with our dishes.  She recommended a Spanish wine, Petalos, that was smooth (just like our four year relationship) and cost only $40 (unfortunately I have cost Bob way more than that).

I had been here before, but this was Bob's first time so I'll let his virgin tongue do the rest of the talking.

The joint had the usual uppity feel, although there's nothing wrong with that.  Everyone needs to feel like they've got some kind of money to spend sometimes.  The bar was tiny and tucked in the corner, but hell, we weren't there to sit at the bar, we were there to treat ourselves to some delicious chow.

Upon sitting down, we were greeted with an awesome bread plate. The plate consisted of two different kinds of bread tucked nicely into a napkin.  The breads hung out of the napkin, almost like small bread children who have been tucked snugly into their bed for a night's rest.  Too bad the only dreams that would befall these little breadlings was a nice layer of olive tapenade and a meeting with our bellies.  Sweet dreams and bready-bye.

Time for the short rib raviolis.  I've never had ribs encased in pasta pockets, but I had a hunch it was going to be quite delicious.  When the plate arrived, we were greeted with little raviolis that looked similar to flying saucers from those old library books about UFO's.  The only thing extra-terrestrial about these little guys was their flavor.  All I know is that they were so tender that my knife met no resistance in cutting them and they were bursting with the kind of flavor that makes you shut off all other senses.  As I ate, I found myself with eyes closed and ears deaf to my surroundings.  I've heard that some meetings with alien life results in loss of memory and anal probing, but I can guarantee that I do remember this divine encounter and my buttocks was left unmolested.

My little pasta pals were out of this world

Alison's order was the same thing she's had the last three times she's been to Fraiche.  I tried a bit, but I was already hypnotized by my dish, so I couldn't focus on the flavors of Alison's Fraiche go-to.  I figure that since there were so many awesome dishes on the menu and Alison has opted for the same thing every time she's been there, it must be good.

Third time's a charm

My duck was definitely the highlight of the night.  Meat so tender that my knife was just an accessory.  The meat slipped cleanly off the bone like nothing I've ever seen before.  A bite of the duck with the black rice and a little of the balsamic reduction and I was in heaven.  The food and wine went down quite easily and I was left full and content.  Although with the level of content that my Fraiche meal had left me, there came a desire.  A desire to return again.  A desire to taste more of what Fraiche has to offer.  I'm thinking the sweetbread and pasta dish may be next.  I think it's safe to say that dining on thymus glands doesn't sound that exciting, but I'm sure that Fraiche knows how to make eating them a thrill.

Fin.

Fraiche Restaurant

9411 Culver Blvd.

Culver City, CA 90232