Had dinner at Fraiche Sunday night and can't say enough about how good a job Jason does in the kitchen. Started with their beef tartar, baby beets and marinated branzino apps, all excellent. Middle courses their pastas, one with crab and the other with veal, al dente and delicious. Mains were a absolutely crisp skinned, juicy half chicken, a char with a slighltly oversalty crisp skin but a moist center and an only so so flat iron steak tho the accompanying belgian fries with mayo was a nice touch. The cocktail service is a little weak but the wine list is fair and abundant with a good representation among their wines by the glass. The pear tart was representative of fraiche's origins. The service was ever present without being obtrusive or obsequious. A fun evening. Even in CC.