So, Ben Bailly, formerly chef at West Hollywood's Petrossian hasn't yet decided to strike out on his own, rather he has landed at an appropriate new home, Fraiche in Culver City. The 3-year old French-Italian hybrid was the talk of town upon its inception, and especially after Frank "The Tank" Bruni dropped it like it's hot (it was hot) naming Fraiche one of the top 10 restaurants in the country for 2008. Well played. With all that Fraiche success, Thierry Perez and chef Jason Travi opened Riva in Santa Monica, though not too long after, Perez split to work on his own concept (first Ben Fatto, then Wateroo & City, which finally ended as the about to open L'Epicerie Market). Months later Riva shuttered then reopened as another Fraiche, Jason Travi, too, departed the Fraiche team, and frankly there hasn't been much going on lately at either of the two eateries save for a few wine dinners here and there. Time for a refresher, which brings us to chef Bailly and his new Culver City residence.
Update: Full new menus added after the jump.
LA Weekly brings word that Bailly prepared his final borscht last Friday and cooked his first Fraiche meal this past Sunday. Overall Bailly hopes to draw in a younger crowd and is finalizing a new menu with small plates, lower prices, even weekend brunch. Not surprisingly, Bailly, a Frenchman himself, steers the menu more French with potted meats including duck rillette, smoked trout and chicken liver parfait with green apple jelly. Added entrees range from classic duck confit to steak with caramelized shallot fondue to skate wingwith capers, sherry vinegar, brown butter and croutons, a dish sometimes offered as a special at Petrossian. Check out all the new menus below.
However do note, for now chef Bailly is only helming the stoves in Culver City, not Santa Monica.
·Ben Bailly Comes to Fraîche + Overhauls Menu [LAW]
·Chef Shuffle [~ELA~]
·All Fraiche Coverage [~ELA~]