Location: 312 Wilshire Blvd., Santa Monica, CA 90401. Phone : 310.451.7482
Date: March 19, 2011
Cuisine: Cal French Italian
Rating: On the way up.
This particular location adjacent to the Barnes and Noble on Wilshire near the promenade has a fairly checkered past. Two or three years ago the Fraiche group turned it into Riva. This was supposed to be a coastal Italian, but to my taste wasn’t really Italian at all — although they made a decent Pizza. In any case, it failed and they rebooted it as Fraiche Santa Monica with an entirely new menu and staff, albiet an identical interior. This is sort of a spin off of the Culver City location (REVIEW HERE).
One corner of the back room. I didn’t have much of a wide angle lens (food after all). It’s a pretty nice space.
The wine by the glass list.
“Bourgogne Pinot Noir, Les Chapitres de Jaffelin, Burgundy, 2009.” As a burghound this was about the bare limit of drinkability for Pinot Noir. A little sour and acidic and decidedly unbalanced. But then again, I rarely expect much from “Bourgogne” (Burgundy which is not AOC to a particular village or vineyard).
The bread was hot out of the oven, and very nice and crunchy. Oilve, mashed and oiled.
Today’s menu. This is actually the second time I’ve eaten at Fraiche SM (I did so once right after they opened) and in the meantime they have moved the menu to be much closer to the new one at Fraiche Culver City (detailed review of that here).
“POACHED PEAR SALAD, Endive, baby wild arugula, candied walnuts, Point Reyes blue cheese, red wine vinaigrette.”
“Baby Beets, House Made Ricotta / Orange / Pistachio.” Sweetness of the beets meshes with the cheesy sauce. Beet salads have become very passe, but when well done (like this one), I like them.
“ROASTED PEPPERS ARUGULA & BURRATA, Shallots, 12 year old balsamic and extra virgin olive oil.” This was as good a Burrata as I’ve had at a restaurant. They still aren’t quite as sensual as my own take on the cheese.
“Valpolicella Ripasso, Classico Superiore, David Sterza, Veneto, 2008.” Much better than the generic Burgundy. This was a fine wine of the type. Grapey, but not as much so as an Amarone.
“MUSHROOM RISOTTO, Arugula, Pine Nuts, Pecorino.” Nice nutty, mushroomy risotto.
“AGNOLOTTI, Mushrooms, mascarpone, truffle butter.” These are really good. The pasta is nice fresh egg pasta. It tastes mostly of butter and mushroom. Butter!
“GARGANELLI, Mushroom Bolognese, Parsley, House Made Ricotta.” I actually expected this to be a meat pasta, but it’s vegetarian with the “ragu” being made from mushrooms. It was tasty, particularly the ricotta which, being homemade, was more like a real Sicilian Ricotta than one usually gets here. The mushrooms leant it a fairly rich taste, but it wasn’t heavy at all (like a meat one would be).
“Rigatoni, Beef & Pork Ragù / Scallion / Gruyère.” This one was great. basically a Bolognese, but really good. Close even to one of my ultimate pasa favorites, the lamb ragu at Capo (SEE HERE).
We were too full for desserts but Fraiche has really good ones, so I snuck in a photo of the Budino from a trip to the culver city joint. You can look there for a bunch more dessert photos. The dessert menu is nearly identical.
“Carmel Budino, Vanilla Mascarpone, Sea salt.” Mildly carmel/creamy with that nice salt factor. Good, but not quite as good as the similar dessert at Gjelina (SEE HERE).
Fraiche SM seems to be settling into its groove. It was better than last time, and quite a bit better than Riva. It isn’t a lot different than the Culver City location, but the menu is slightly smaller, and missing the assorted “pots of stuff” that are fairly unique over there. It does still have the very good fresh pastas. I need to try I nice meaty one.sharethis_button(); ?>