Fraiche — Restaurant in Washington

I recently visited Fraîche with four friends to celebrate a promotion. Upon arrival, the hostess asked if we were celebrating anything, and I mentioned the promotion. However, when I pointed out that our table had noticeable sticky spills and requested it be cleaned, she rolled her eyes before asking the waitress to wipe it down again. Thankfully, the waitress approached with a positive attitude and quickly took care of it.

Shortly after, one friend arrived and asked the hostess if there was a Happy Hour menu—especially since signage outside advertised Happy Hour and 15% off cocktails. She abruptly told him it was only available at the bar, dismissing him without explanation.

I went to the bar myself and ordered the Mumbo wings and a dozen oysters. After paying my tab—including the 20% service charge—the bartender kindly let me know she’d bring the food to our table, which I appreciated. At no point was there any indication that this would be an issue.

Unfortunately, the experience took a sharp turn when the manager approached our table while I was mid-meal. Without any introduction or basic courtesy, he abruptly said, “Y’all can’t do that,” scolding us for ordering Happy Hour items at the bar and bringing them to our reserved table. He claimed we were “taking money away from the server,” which was both confusing and accusatory.

I calmly explained that the bartender had asked if the food was for “here or to-go” and offered to bring it over herself. My friend also chimed in to point out that the policy hadn’t been made clear to us at any point. The manager snapped back that “it’s all over the menus”—the same menus we were never given.

We had a full reservation, and everyone in our party intended to order entrées and drinks. If there is a specific policy in place, it should be communicated clearly and respectfully—not through a confrontational tone and vague accusations. The manager’s behavior was unnecessarily abrasive and unprofessional. To make matters worse, he remarked that he would “allow the price to remain the same,” as though he had the authority to retroactively alter charges on my card.

To add to the discomfort, while another friend was at the bar ordering drinks for herself and another guest. As she returned to the table, the manager loudly whispered to the bartender and commented, “Look, she’s walking off with the drink.” She had to clarify that she had just paid for those drinks. The bartender appeared visibly embarrassed by the manager’s behavior.

The entire interaction left a sour impression and completely overshadowed what was meant to be a celebratory evening.

Our Food Ratings: Mumbo Wings – Over-fried (not requested), hard. Honestly, better wings at local pool halls.

Gumbo – Flavorful broth, but only four shrimp left it underwhelming. Just rice, broth and four shrimp. I suggest Miss Toya’s or Jasper’s instead.

Oysters – Small but decent.

Lamb Chops – Good flavor, cooked well.

Steak Frites – Seasoned and cooked properly. Butter bought out 20min after the entree.

Brussels Sprouts – Perfect

Five-Cheese Macaroni – Grainy, lacked flavor or cohesion. We sent it back.

Cornbread – Tasted stale despite being soaked in honey.

Salmon & Garlic Noodles – Delicious and well-prepared.

In summary, while the bartender and waitress offered decent service. I suggest the waitress start writing orders down, she rang in the wrong food twice. The manager's conduct was deeply unprofessional. He was visibly agitated, wearing a flannel shirt in 90-degree weather, and we even observed him arguing with other patrons during our visit.

As longtime fans of Mr. Make It Happen, this experience did not reflect the quality, hospitality, or professionalism associated with his brand. We were excited to support this establishment, but unfortunately, the service and inconsistency in food quality left us disappointed. We...

Fraiche: A $400 Lesson in Disappointment Fraiche, a seemingly promising new restaurant with an appealing online presence, proved to be a profound letdown. My dining experience was a masterclass in how a restaurant can fail on multiple fronts, turning a celebratory dinner into a costly ordeal. Let's begin with the initial hurdle: parking. Prepare for a frustrating hunt. The lack of a conveniently located parking garage meant circling the block twice before securing a street spot. The restaurant's obscure entrance, hidden amongst an H&R Block sign, further compounded the confusion. At night, finding the door is a challenge in itself—a bizarre start that should have been a warning. Upon entering, the absence of a hostess was immediately noticeable. A server acknowledged me, promising assistance, which did arrive in the form of a hostess who led me to my party. The service throughout the evening mirrored this initial disorganization. Ms. Olive, our server, was pleasant but overwhelmed, juggling what seemed like far too many tables. This resulted in slow service and forgotten items, contributing to a consistently disjointed experience. The appetizers, a supposed highlight, were uniformly disappointing. The crab soup was thin, excessively sweet, and marred by strange spice notes. The French onion soup was passable, but nothing to rave about. The oxtail balls had an unsettling outside texture, though the meat inside was flavorful. The sticky ribs were mediocre—neither tender nor tough, simply forgettable. The wings, delivered after our entrees, were a further frustration, especially since my request for all flats was denied. The oysters, a half-dozen, were the most alarming. One bite revealed a lack of freshness and a strange taste, with shells present in one of them. We should have heeded this blatant red flag. The entrees only deepened our dismay. The risotto with prawns arrived cold, the risotto chewy, and the prawns overcooked, despite their ample size. The lamb chops, described by my dining companion as "fifty shades of the ocean," were an exercise in excessive saltiness. Every component—asparagus, mashed potatoes, and lamb—was drowning in it, a culinary assault on the taste buds. The noodles with short rib were the most edible, but the short rib was dry. Despite our better judgment, we ventured into dessert. The cheesecake and bread pudding were equally underwhelming, each receiving a single, obligatory bite before we surrendered. The ambiance did little to salvage the experience. The decor was tragically uninspired, the seating uncomfortable, and only the music offered a sliver of enjoyment. The automatic 20% service fee, while not inherently objectionable, felt like an insult given the subpar service. Had I not read about it in another review, I would have likely tipped on top of that, adding to an already exorbitant bill. In summary, Fraiche is a restaurant to avoid. The $400 we spent yielded nothing but disappointment. The only redeeming quality of the evening was the company I kept. Save your money and your palate from the culinary and logistical missteps that define this establishment. You...

Fraîche DC Review

Atmosphere & Decor (4 out of 5)

Fraîche strives to provide a level of sophistication yet approachable environment creating distinct areas within the restaurant to provide a different experience. While some may appreciate the vibrant and eclectic feel, others might find the decor leaning more towards tawdry and underwhelming. Fan favorite music sets a lively yet comfortable ambiance, making it conducive for conversations and potentially ideal for brunch or day parties in the future.

Staff Interaction (4.5 out of 5)

The staff at Fraîche are commendable for their warm and engaging service. From the friendly host at the entrance to the knowledgeable bartenders and jovial waitstaff, the team contributes positively to the dining experience. Their willingness to explain menu items and offer recommendations enhances the overall hospitality.

Food

Appetizers & Drinks (4 out of 5)

The appetizer selection is a highlight, with offerings like deviled eggs, oxtail meatballs, and charbroiled oysters receiving praise. The oxtail meatballs did however have a falafel like exterior and I prefer a more traditional meatball, but what lacked in texture was made up in flavor. The mambo royal wings were also good in flavor but fried a bit too hard. These dishes suggest that Fraîche could be an excellent spot for happy hour gatherings. The Rich Friend, Broke Friend and Fraîche Old Fashioned stands out among the cocktails, noted for their balance and flavor.

Main Courses (3 out of 5)

Several dishes were paired with the Golden Gate Noodles, including salmon, short ribs, and lamb chops. The salmon and short ribs were cooked perfectly and seasoned appropriately; however, the short rib dish lacked the depth of flavor anticipated. The lamb chops were served well-done despite a request for medium-rare, and the mambo fried snapper, while flavorful, arrived filleted with the flesh in the form of nuggets and the carcass plated for presentation only. Fraîche’s take on whole fish may not appeal to diners who enjoy the traditional whole fish experience.

Sides & Desserts (4 out of 5)

Side dishes present a mixed experience. The five-cheese mac and cheese seemed to lack the richness expected from such a dish, and the honey butter cornbread, while flavorful, offers an intermediate texture which may not align with the conventional crumbly preference of cornbread. The broccolini was cooked to perfection and seasoned well, but the menu description stated “charred,” whereas it was actually sautéed. Although delightful, sautéed versus charred offer very different flavor profiles, and the menu description should match the actual dish.

Overall Impression (3.9 out of 10)

Fraîche offers a vibrant atmosphere and a staff that enhances the dining experience through their attentiveness and friendliness. While the appetizers and certain cocktails shine, some main courses and sides could benefit from refinement to meet the high expectations set by Chef Matt Price’s reputation. With continued attention to consistency and flavor development, Fraîche has the potential to become a staple in D.C.’s diverse...