Frasca Food & Wine Restaurant Review
1738 Pearl St. (17th St.) 
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Boulder, CO 80302
303-442-6966 | Make Restaurant Reservations | Menu
Frasca Food & Wine Restaurant is one of our 2012
| Top 10 Colorado Mountains Food Rating Restaurants
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Cuisine
Open
Dinner Mon.-Sat.Features
- Romantic setting
- Kid-friendly
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Parking lot
- Business casual
Wine
Great Wine List* Click here for rating key
 When Frasca Food & Wine opened its doors in 2004, devout foodies, jet-setting tourists and serious wine aficionados heralded both the Northern Italian fare turned out by chef-owner Lachlan Mackinnon-Patterson and master sommelier Bobby Stuckey's show-stopping wine list, a 36-page tome that's heavy on Italian varietals. The two beautifully remodeled dining rooms, adorned with starched white linens, Riedel stemware, vases of fresh flowers and a striking wine wall, are elegantly rustic, 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 expanded kitchen. Effortlessly polished and affable servers help guests navigate their way through Mackinnon-Patterson's seasonally changing menu, a tribute to the Friuli region of Italy that also pulls from a bumper crop of foodstuffs from local farmers, ranchers and purveyors. You can bet that the salumi plate --- an artfully arranged smorgasbord of cured Italian meats, sliced in-house --- will be first on their list of must-haves. From there, embark on a gastronomic odyssey of inspired dishes that might include gnocchi di patate with castelmagno and walnut; risotto nero studded with Parmigiano-Reggiano and black Perigord truffle; or perhaps beef strip loin paired with Brussels sprout and king trumpet mushroom. Crostata di cioccolato with cinnamon gelato or torta di mela of ginger spice cake, caramelized apple and house-made frozen yogurt may end the meal. Stuckey, one of the country's most revered wine directors, deftly guides both amateurs and seasoned oenophiles through the grapevine of possibilities.
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