Description
In the plains of Culver City, Mediterranean-influenced restaurants multiply like prairie dogs. And Fraiche is another citadel of stripped brick and wooden floors, with an open kitchen, an ambitious wine list rich in Rhones, and women who wear interesting eyeglasses and eat blood sausage instead of tofu. There is a separate bar area where you can inhale giant portions of mussels and fries. But Fraiche is clearly a restaurant of love and obsession, from the meticulous plateaux de mer that rival the majestic displays of shellfish at Parisian brasseries to Travi's house-cured guanciale, and the careful juiciness of the Kurobuta pork chop with violet mustard. See full review.
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