I should have known that the dinner wasn't going to go well when Hilary
punched me in the face as soon as I got there. To be fair, she's tall and I am at punching height. Plus I probably had it coming. It really was a taste of things to come, though. I have been wanting to go to Fraiche
for some time now, and when The Baking Mafia
called up and said that was place of choice for dinner, I was all for it.
Culver City is the new black
, if you didn't know. What used to be a small sleepy town filled with movie studios and studio people, now great restaurants are starting to line the block and it's becoming a 'destination.' Fraiche is just one of the many 'it' restaurants right now. When we sat down, the menu looked great. Our waitress came over, and upon seeing that Nanette
was pregnant, proceeded to complain about the fact that Nanette...WASN'T drinking. Because according to the waitress, "Rules are stupid." And she plans to drink, eat sushi and eat raw beef when she
gets pregnant. O...kay. Gotcha. She reminded me of those crazed mommy bloggers that I hate, that's what her spewing sounded like anyway, but I kept quiet. I just wanted to eat.
On to the meal. We were all set to order
when...the waitress said that we could not order 'just pasta' that we had to have an entree too. Er. Sure we kinda believed her when she said the portions were small, but still. I was feeling bullied. Not to mention, my part-time job
doesn't pay enough for me to be spending a lot on dinners, plus I don't eat much. So Jami
and I split a tortelli pasta (supposed appetizer) and entree - a pork chop.
The tortelli was AMAZING. It had a brown butter sauce and the filling was perfect. And the waitress was right. It wasn't big, but still. At least now I couldn't wait for the entree. When it finally did come, I stuck my fork in the pork chop and...blood came out. I don't know about you, but I prefer my pork without a side of trichinosis
, thanks. Jami politely said that 'the meat was a little pink.' The waitress protested. Jami said, 'well, we'd like it cooked a bit more anywa...' when the waitress said, "CAN I FINISH? I am explaining why it's pink.
" Ridiculous. Apparently it was cooked 'sous-vide' style
- any Top Chef devotee will tell you that this is contestant Richard
's forte. I will tell you this. I've cooked a lot of meat in my time I don't give a f*ck, sous-vide or not, there was blood coming out of that pig.
The waitress refused to recook our food so I simply told her flat out, "I'M NOT EATING IT." I mean, isn't the customer always right? Even if they're not, don't I have a right to NOT eat raw meat? Plus I'd had enough of her opinionated ass. The pork came back, still pink, but by then I had lost my appetite. I didn't want to be vomiting up uncooked pork all night, or whatever else she decided to do to it back there.
I was so sickened by the waitress' attitude that I skipped dessert - which I never do. I will never be going back to Fraiche
again, which is sad for the loss of that really good tortelli. If I Yelped
, which I don't, I would not give it high marks.
When I got home I ate these:
...blondies that Hilary
made. Surprisingly, they weren't as sweet as they looked, honest! They were just PERFECT. I ate them all. It made for a better dinner than earlier in the evening. And on the plus side, the blondies didn't give me attitude.
Labels: baking mafia, culver city, los angeles, restaurants