It was a Sunday Brunch Day with the #Bay2LA family and the venue was Fraiche in Culver City. I have to say the first thing that caught my eye was the chalk art that graced the walls of the restaurant.
I find it endearing as it brings the guest and the creator of the food to the same personal level.
The first item on our meal was the Baby Beets salad with house made ricotta cheese, oranges and pistachios. It was clean with a touch of creaminess from the ricotta. Perfect to start off our brunch.
Next up is a salad named Frisse Aux Lardons. It has your frisee, blue cheese, bacon and poached eggs 🙂 The addition of poached eggs is just right to cut through the acidity of the dressing and the sharpness of the blue cheese.
The Baked Eggs that came next was super rich and velvety with a little sweetness from the heirloom tomatoes and tartness from the goat cheese giving this dish mu
What came next is probably everybody’s favorite, the Soft Polenta with wild mushrooms. The polenta was creamy, sweet and sweet yet savory thanks to the wild mushrooms. This is my modern day version of what a comfort food is.
Next off was the Truffle Burger. The meat patty was cooked perfectly for me, around medium well. The use of Boschetto (which is a cheese made from sheep and cow’s milk with rare white truffles) elevated what is a good simple burger to another level.
And the last of the entrees we got the Croque Monsieur with smoked ham, Comte & Gruyere cheeses. Toasted to perfection, it was creamy beyond comprehension. It was my favorite so far, I know I have to come back for this one.
When the Molten Chocolate Lava Cake came out, it was just the beginning of my favorite part of every meal…DESSERT. The cake was warm and soft with the perfect amount of chocolate goodness oozing from it when you cut into it with your spoon.
I call this part the Ramekin Trio for obvious reasons. From left to right we have the Pistachio Creme Brulee, Chocolate Pot de Creme (with candied hazelnuts and creme fraiche) and Caramel Budino (with vanilla mascarpone and sea salt). Everything was just good. I couldn’t really complain. Why should I? I was in cloud 9.
So far jarred desserts is my new favorite dessert presentation. This collection is exceptionally good. From left to right we have Mango/Pop Rock Panna Cotta, Tiramisu (with praline mascarpone and feuilletine) and Passionfruit Panna Cotta (with pistachios and balsamic reduction at the bottom). Again, sublime desserts. I was definitely in sugary cloud 9 after that one.
Now, that’s a meal I wouldn’t mind returning to. Special thanks goes out to an exceptional Chef Ben Bailey for making our meal and that get together as special as it was. It was the perfect meal to end #Bay2LA. But it’s not the ending for me because I will definitely come back to eat my way through their menu (not in 1 visit, ok?). Can I do it? I hope so.
9411 Culver Blvd. Culver City, CA 90232
Phone : 310-839-6800
Email : email@example.com