What’s for Brunch? Salt’s Cure & Fraiche Offerings
Every once in awhile I absolutely love brunch. It always feels like a celebration. Having said that, buffets are not my thing. So it’s delightful when not one, but two excellent brunch menus cross my radar - Salt’s Cure and Fraiche.
|Line of patrons waiting for Salt’s Cure to open at 11:00 a.m.|
There’s a reason why there were dozens of people waiting at the front door for the place to open! Even the employees were taking cell phone photos of us.
|Pig placement and animal artwork|
|Kid foodies waiting to dine|
|Preparations in the open kitchen|
|fresh bread, biscuits, tangerine roll, oatmeal griddlecakes, roasted potatoes and charcuterie plate|
There were all sorts of combinations of inventive charcuterie, cheeses and pate plates floating around. It was a small but solid chalkboard menu.
|2 x 2 x 2|
The biscuit was a little ‘blonde’ for my taste and could have used a bit more browning, but it tasted fine.
So what’s next at Salt’s Cure for me? More brunches and of course, dinner. I heard a food editor on KCRW’s Good Food radio show stating Salt Cure’s fried chicken is better than Ludo’s (gasp). The chefs were not even aware of this statement and suggested they would offer it more often if they’d known!
The second recent brunch was at Fraiche in Culver City, a “tweet-up” with various bloggers from Bay Area, San Diego and L.A. My friend Abby of Pleasure Palate kindly granted my request by getting me a seat at this table for the chef’s tasting menu and it was a blast breaking bread with this fun and warm group.
|Food related graffiti at Fraiche|
I’ve been enamored with Chef Benjamin Bailly's food since my first bite at Petrossian and had at least 1 excellent meal at Fraiche in the past. His rustic French-Italian menu including many egg dishes (my favorite) surely could not have disappointed.
|Bottmless mimosas and Baby Beet Salad|
My 2nd favorite dish of Soft Polenta with slow poached egg, pecorino cheese and wild mushrooms is not pictured here, because its looks do no justice to the rich, creamy, decadent flavors. It will live on in my tastebud memories though and if you go, do not miss it!
|Truffle Burger, fries with garlic aioli and Croque Madame|
The Croque Madame with smoked ham, eggs and gruyère cheese beautifully melted looked and felt like it was straight out of Ratatouille. The side arugula greens, which would normally play 2nd fiddle, held its own, being perfectly dressed and seasoned.
|Chef’s Selection Dessert Platter|
All in all, there are two places that really deliver and can be added to the L.A. brunch repository. What do you like to have for brunch, and where? Comments are most welcome.