Fraiche Restaurant

(Now Closed)
9411 Culver Blvd (at Washington), Culver City, CA 90232, United States
$ $ $ $
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Yes (incl. American Express)
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26 tips. Filter by taste:

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  • monkfish
  • cocktails
  • happy hour
  • cheese fondue
  • off-menu items
  • prix fixe menu
  • shrimp cocktail
  • creme brûlée
  • foie gras terrine
  • angel wings
  • heirloom tomato salad
  • pumpkin soup
  • duck leg
  • outdoor seating
  • pumpkin pie
  • wine
  • brunch food
  • desserts
  • dinner
  • pasta
  • Epicurious

    See and be seen here at this LA hotspot, but remember that it's known for its bold Mediterranean cuisine. Try the duck leg confit with Italian black rice and escarole - it is out of this world!

    Epicurious · August 23, 2010
  • Vanessa D.

    If Rebecca is there... She's a tranny

    Vanessa D · January 11, 2011
  • Foodspotting

    Try the Creme Brulee

    Foodspotting · January 10, 2011
  • Vixen's LA Happy Hours

    All cocktails just $6 during HH, daily 3-7pm

    Vixen's LA Happy Hours · December 22, 2010
  • Cheapism

    This spot’s “Gourmet Hour” is only from 5:30-6:30pm, but it offers $3 beer, $4 mojitos/cosmos and wine, and $5 appetizers. The food includes cheese fondue, shrimp cocktails, and more. Read more

    Cheapism · March 14, 2011
  • Jimmy C.

    Don't eat here. Shitty everything. If you want it, they won't have it.

    Jimmy Chen · February 9, 2011
  • Jen Y.

    MUST try the burrata caprese and shortrib pasta @ Fraiche in culver city.

    Jen Yu · June 14, 2010
  • Marc V.

    If they have it, get the Pumpkin Soup! It's like pumpkin pie but better. Read more

    Marc Vermut · October 26, 2009
  • Vxronica

    Fraiche has changed hands quite a few times, but if you're looking for higher end Euro-Fare, you can find it here, along with a great wine and cocktail list.

    Vxronica · November 6, 2011
  • Emily M.

    SKIP THIS PLACE FOR BRUNCH. Seriously disappointing food, bad bloody marys. Amazing for dinner but the brunch menu could use an update.

    Emily McNish · July 13, 2011
  • CAROL B.

    monkfish tastes like egg mc muffin.. just fyi

    CAROL BARREL · June 22, 2011
  • Chris[ta] M.

    Amanda, tha bartendress... is made of angel wings and smells of sweet baby unicorn skin.

    Chris[ta] Meow · February 4, 2011
  • Stephane B.

    the chef Ben Bailly makes everything himself. Ask for his "off menu" foie gras terrine. A must try

    Stephane Bombet · January 12, 2011
  • matthew n.

    They are really uptight here. I asked for double meat on my duck confit and they charged me extra!!! After I upturned the table they kicked me out, buncha wet blankets. Corn soup is supurb.

    matthew nakamura · June 24, 2010
  • Karina P.

    Not the best service.... -_-'

    Karina Pariewski · April 29, 2012
  • Keith C.

    Happy Hour here from 5PM to 10PM. :)

    Keith Chu · January 24, 2012
  • Dana B.

    Desserts are not all that.

    Dana Brown · January 8, 2012
  • Dana B.

    Heirloom tomato salad!! Yum yum!

    Dana Brown · January 8, 2012
  • Jason M.

    Eat lunch here, it's great. Read more

    Jason Manasse · October 4, 2011

    The ambiance is refreshingly free of starched fine dining vibes; it’s all large windows and welcoming patios lit with twinkling lights. The prix fixe dinners on Sunday and Monday are worth trying. Read more · September 9, 2011
  • Michael V.

    Muscles: Amazing Monk Fish: Delicious. Laura was a really great server. We will be back!

    Michael Villar · May 25, 2011
  • Art P.

    Daisy is the best bartender get a drink from her!!

    Art Perez · May 1, 2011
  • Christine P.

    The cocktails are refreshing, cool and dangerously yummy!

    Christine P · April 15, 2011
  • Sean R.

    Monkfish! Just do it. Its not health food they way they prepare it.... But its awesome.

    Sean R · April 3, 2011
  • Michelle K.

    It is no good with the new chef/menu/chalkboard walls. Oh how I miss the bolognese.

    Michelle Kempner · February 9, 2011
  • Carlo B.

    The music is too loud. The bread is just ok. The menu is not French despite the connotation of the name.

    Carlo Brooks · October 17, 2010

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