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Frasca Food and Wine

1738 Pearl St. (17th St.) Send to Phone
303-442-6966 | Menu
Fine dining in the guise of a frasca takes you on a journey through the Friuli-Venezia Giulia region of Italy.

Cuisine
Open
Dinner Mon.-Thurs. 5:30 p.m.-9:30 p.m., Fri. 5:30 p.m.-10:30 p.m., Sat. 5 p.m.-10:30 p.m.
Features

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Frasca Food and Wine, Boulder, CO

Frasca Food and Wine Restaurant Review

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About the restaurant and wine list: When Frasca Food and Wine opened its doors in 2004, devout foodies, jet-setting tourists and serious wine aficionados heralded the Northern Italian fare turned out by chef/co-owner Lachlan Mackinnon-Patterson and master sommelier/co-owner Bobby Stuckey's show-stopping wine list, a 73-page tome that runs from obscure indigenous wonders to the best bottles from Piedmont and Tuscany. Your server will know more about wine than many a certified sommelier, and can deftly guide amateurs and seasoned oenophiles through the grapevine of possibilities.

About the décor: The dining room, adorned with starched white linens, Zalto stemware, vases of fresh flowers and a striking wine wall, is elegant and intimate, but refreshingly absent of snobbery. And if you want to get up close and personal with the chefs, you can book a table for two in the kitchen.

About the food: Effortlessly polished and affable servers help guests navigate their way through Mackinnon-Patterson's constantly changing menu, a tribute to the Friuli-Venezia Giulia region of Italy that also relies on a bumper crop of foodstuffs from local farmers, ranchers and purveyors. You can bet that the salumi plate --- an artfully arranged smorgasbord of cured meats, sliced in-house --- will be first on their list of must-haves. From there, embark on a gastronomic odyssey of inspired dishes via a four-course menu ($85) or a six-course tasting ($115, plus $98 for optional wine flight) called Friulano Tradizionale, or order à la carte. (Monday wine dinners, meanwhile, are a relative bargain at $55). You might encounter dishes like king prawns with radish, squash, pinenut and grape; raviolo with corn, speck and morel mushroom; and wild boar rack with fennel, apple, cabbage and mustard. To end the meal, consider the panna cotta or tiramisu.



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