I finally made it to Frazers tonight. Eight of us went and we were all very happy. Fat and happy as a matter of fact.
The restaurant itself was a little deceiving, I missed it once driving by because I was expecting soemthing more formal, but after having read some of the earlier postings and Joe Pollack's review on www.saucecafe.com, I understand. Frazer Cameron, the owner, had started out 10 years ago with a funky, informal comfort food place and it has evolved into something special.
For appetizer we got a mix of the mushroom strudel, a special middle eastern appetizer, and a guacamole dip. I ordered a mussels appetizer on my own because everyone else in our party didn't want to try mussels. Hey, its the midwest, what do you want.
The biggest winner was the mushroom strudel. Very nicely flavored and great consistency. My mussels were a little disappointing. The mussels were tiny and a little tough. I'll just chalk this one up to bad karma.
I also ordered a salad. great vegetables but the vinigrette was less than successful. I am not crazy about salads that are drowning in dressing, but the vinigrette was so light that is barely cut through the taste of the salad greens, a touch more flavor would have been nicer.
Our eight people had ordered the Frazer's salmon, two people, two chicken specials, two grouper specials, a spring galette, and I ordered the New York Strip.
The salmon looked awesome, very fresh and the pecan and horseradish crust looked excellent. I couldn't tell about the chicken special, except that there wasn't a morsel left. The galette looked very complex and extremely well done. The grouper special was served with green beans and on top of the mashed potatoes. The two people who ate it loved it.
My strip was excellent, although it came medium rare and I ordered it rare. The special thing is that the strip was served over a stir fried mix of julienne potatoes, spinich, tomatoes, and bacon. Oh so very yum. It matched up so very well with the steak and the chile hollandaise sauce. The combination was incredible. I was told that they only served the steak this way on week nights because it was a little more work.
The group ordered creme broulee, blueberry cobbler a la mode, and a special chocolate cake with chocolate grenache as dessert. I didn;t taste any of it but nothing was left on the plates.
I really enjoyed the informal and colorful atmosphere, the food was excellent outside of the mussels, and the service was great. The waiter was helpful, knowledgable and had perfect timing. Not too pushy and not too aloof.
Thanks guys, for the recommendation.