 Serving simple but deliciously adventurous fare from the Basque region of France, Fringale has maintained high quality and moderate prices since its opening. A handsome curved bar stands near the entrance of the cozy, intimate brown and gold dining room. The bistro-centric menu is in keeping with the restaurant's Basque roots. Expect dishes like buttery escargots served in a tower of potato with a creamy garlic sauce and a side salad with a piquillo pepper dressing, and frisée salad with a poached egg that satisfyingly melds the hunks of bacon, pine nuts and tomato with a well-balanced vinaigrette. The vegetarian portobello mushroom fricassée in puff pastry is elegantly presented and savory. The specials each night highlight seasonal ingredients, like a decadent yet rustic dish of sweetbreads in a broth with sweet peas, baby carrots and asparagus. The wine list is short but focused and includes rare bottlings from French Basque wineries. For dessert, the baba au rhum and the tarte Tatin made with star anise-spiced pear are both good choices. Service maintains a professional level of style and competence. |
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