The cuisine at Fraiche can best be described as “modern American” and “seasonally-inspired.” As the New York Times food critic wrote in her recent review, “Seasonal produce figures prominently and is used with such finesse that one gets the sense that Mr. Lippman really loves working with it. Such a wide variety of fruits and vegetables are represented that, with the exception of potatoes, he almost never duplicates from one dish to another.”

A self-described disciple of the "less is more" approach as well as graduate of one of the world’s most prestigious cooking schools, La Varenne D’Ecole in Paris, Lippman maintains a simple outlook on food: "I believe in letting the natural flavor of food speak for itself ~ in developing the best ways to bring out its essence and the purity of the ingredients." The result is cuisine that is prepared simply and intelligently, recognized for its fresh, full flavors.

To match Lippman’s flavorful fare, Fraiche offers a user-friendly, inventive wine list divided into 3 price ranges, with a reserve list on the back.  A devotee of the “great beers of the world,” Lippman has also created an eclectic yet extensive list of beers for Fraiche, categorized by “style,” ranging from light to bold.