A new dining destination just opened in Washington, D.C.’s vibrant Columbia Heights neighborhood. Fraîche, derived from the French word for fresh, artfully elevates traditional comfort foods into refined gourmet dishes. Founded by self-taught chef, cookbook author and YouTube sensation Matt Price, Fraîche combines French, Cajun, South American, and Caribbean cuisines into a compelling fusion fare.

Price envisions Fraîche as a place where guests can enjoy an upscale dining experience in a “non-pretentious way.” The elegant 110-seat restaurant, housed in a historic former theater, has three distinct zones accented by luxurious green and gold jewel tones. The Greenhouse, complete with opulent decor, wood tables, and high ceilings, serves as the restaurant’s principal dining space. The Press Lounge offers a sophisticated venue for cocktail hours and social gatherings, while the Essence Lounge is a cozy spot for those preferring a more intimate setting. For entertainment, the restaurant provides a DJ or live entertainment on select nights and will soon begin a weekend brunch service.

What can diners expect on the menu at Fraîche?

Fraîche’s menu includes dishes such as oxtail meatballs, Cajun mussels and mambo fried snapper. Another popular dish, the Golden Gate Noodles, features a San Francisco-inspired garlic noodle that can be customized with a variety of proteins like short ribs and crab. Also on the menu are an enticing version of deviled eggs topped with crispy fried chicken, house-made hot honey and caviar and desserts like butterscotch bread pudding, crème brûlée and macaroon cheesecake.

The cocktail list showcases inventive flavor profiles, including a spritz made with Lillet Blanc, Cava and soda. There’s also the Creole Coco, a combination of coconut bourbon, cognac and bitters and the Ciel Lavande, a floral concontion that pairs lavender vodka with Riesling. Price says his favorite drinks of the moment are the Golden Sage, followed closely by the Fraîche Old Fash, a slightly sweeter, more playful take on the classic Old Fashioned.

Chef Matt Price’s Culinary Journey

Price, a native of Richmond, Virginia, took an unconventional path to the culinary world. He began cooking as a passion project in his late teens and launched a food blog, “Mr. Make It Happen,” in 2018 as a side endeavor alongside his corporate job. Known online as “Mr. Make It Happen,” Price quickly attracted a dedicated following, prompting him to start a YouTube channel in 2019, where he shared his love for food with a growing audience.

Reflecting on his online fame, Price notes, “When the COVID-19 pandemic hit in 2020, more people were cooking at home, and my YouTube channel took off.” Price’s YouTube channel has since amassed nearly 1.4 million followers, with an additional 1.1 million followers on Instagram. His star continued to rise when he teamed up with fellow YouTube chefs Kimmy’s Kreations and One Stop Shop in 2023 for “For the Foody’s Tour,” a 20-event multi-city fine dining experience. Price has also launched several successful product lines, including seasonings, kitchen accessories and a hybrid skillet. He says Fraîche represents the next evolution of his culinary journey.

“I chose D.C. because it’s always felt like a second home. I lived there before, and it’s the closest major market with the right energy,” says Price. He adds that the opportunity aligned with working with people he trusts in the industry. Chef Melville Bowrin, Jr. and Chef de Cuisine Rico Yarbrough oversee the day-to-day operations of Fraîche’s kitchen. Bowrin, originally from the U.S. Virgin Islands, brings decades of restaurant experience with the Hilton Hotel Group, while Yarbrough, a native of Tulsa, Oklahoma, has worked as executive chef at local establishments such as The Avery Kitchen and Bar.

Price is redefining what it means to be a chef in the digital age. He says he thrives on a challenge and believes there’s no industry more demanding or rewarding than the restaurant industry. Starting Fraîche has given him the opportunity to prove himself in the food industry, where, according to Price, “internet chefs” don’t always get taken seriously. He says, “Sure, anyone can film themselves making chicken alfredo, but building a restaurant from the ground up? That’s a whole different level.”