: After Frederick Costa opened Frederick’s Bistro in another part of town, the original Frederick’s, which had long needed a facelift, began to seem especially dowdy. Voila: a freshened Frederick’s with a menu to match. Though the Asian-French fusion concept remains intact, consider an appetizer of pan-seared foie gras with gooseberry sauce to balance an order of flash-fried Brussels sprouts with Asian dressing. Sesame seed Norwegian salmon with pickled ginger will play nicely against a plate of classic calf’s liver or one with roasted Canadian duck breast with quinoa. At lunch, we suggest caramelized pork short ribs with spiced soy sauce. The wine list, more than a hit parade of heavy-hitters, is strong in reds from around the world. Desserts bring the floating island served in a flying nun’s hat, and the ginger crème brûlée.

Frederick's

Frederick's Restaurant Review

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