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Frasca Food and Wine

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Frasca Food and Wine
Kelly Kaoudis 

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1738 Pearl St. Boulder, CO 80302

303-442-6966 

http://www.frascafoodandwine.com  

13 User reviews Write A Review
1738 Pearl St. Boulder CO 80302

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  • Italian, Northern Italian
    Mon-Sat 5:30pm-10:30pm
    $$$$ $$$$
  • All Major Credit Cards, cash
    Patio/Sidewalk Dining, Takeout, Private Party, Catering, Business Dining, Prix Fixe
    Dinner
  • Full bar
    Accepted, Recommended, Required for Large Parties, Online Reservations Available, Call-Ahead Seating Available
    Lot Available, Meters, Street
Description

After all the gushing, all the awards, Frasca still remains the best we've got. Some people would say that the expectations are too high, that no restaurant can possibly live up to such standards. But those people would be wrong. Frasca stands in the top tier of restaurants not just locally, but nationally. The service is better, the knowledge deeper, the menu broader and brighter than sometimes seems possible. And yet Frasca still feels like a special place meant just for you. That's because owners Bobby Stuckey and Lachlan Mackinnon-Patterson ignore all the hype and just focus on the next table, the next plate, the next glass of wine.








Back to TopWestword Critic News & Reviews | Write a Review
Back to Top Westword Awards | Visit the Best Of Website

  • 2011 | Best Front of the House

    The front of the house at Frasca is like a ballet: a graceful collection of choreographed movements conceived of and directed by co-owner Bobby Stuckey so that every need of every guest is always met. Each employee, from the expediter to the wine director, carries an immense amount of knowledge about the Friulian eatery, articulating answers to questions with authority. And each person knows his or her role, arriving at the exact moment he or she is needed to clear a plate, fill a bread... More »

  • 2009 | Best High-End Neighborhood Restaurant

    Boulder is blessed with many good restaurants, but the best of all is Frasca. Although it no longer has the three-month backlog of reservations it did in the early years, this deceptively plain-looking spot is still an amazing little Northern Italian restaurant with a strong vein of modernism running through its big heart, staffed by the best crew around and featuring an ever-changing menu offering gorgeous and unpretentious proof that, absent all other modifiers, greatness lives wherever... More »

  • 2008 | Best Taste of Colorado

    Three years ago, Frasca won Best New Restaurant honors -- and since then, it's continued to rack up kudos on both a local and a national level. This year, it takes our prize for Best Taste of Colorado because Frasca, more than any other restaurant in the area, has become both the standard of excellence for local operations and the embodiment of what makes the Colorado restaurant scene -- and Colorado in general -- great. This is a state where people come to start over, to... More »

  • 2008 | Best Wine List

    It helps to have the right help in a restaurant. You want well-trained and passionate people working at every stratum -- from chef to dishwasher. That's the ideal situation, and while many restaurants fall short of the ideal, one does not: Frasca. Everyone here knows his job, is passionate about his job, does his job as best he can. And nowhere does this show more than in the wine department, because Frasca is one of only a couple of restaurants in the country that has not just one, but... More »

  • 2007 | Best Dinner on a Monday Night

    Monday nights at Frasca are community night -- a time for owners Lachlan Mac-kinnon-Patterson and Bobby Stuckey, as well as their front- and back-of-the-house crews, to give a little something back to the community that's been so good to them. And how better for this chef and master sommelier to express their gratitude than with food? Every week, they put together a special prix fixe menu, open the doors and wait to see what happens. Although not every lineup is brilliant -- sometimes the... More »

  • 2007 | Best Wine List for Tasting

    It's the tajut -- the sample, the half-glass of vin ordinaire -- that makes Frasca a must-stop destination for those still trying to find their way in the wine world. But Frasca takes a good idea several steps better. The impressively long list of tajuts -- organized by Certified Master Sommelier Bobby Stuckey and his floor staff -- was put together not to dispose of unwanted bottles, but to introduce people to a world of sometimes devastatingly good wines that they might not try if forced... More »

  • 2007 | Best Neighborhood Italian Restaurant

    Yes, Pearl Street is a neighborhood. Just because it isn't your neighborhood doesn't mean it doesn't count. And though chef Lachlan Mackinnon-Patterson has a tendency to go off-book with wide-ranging plates influenced by countries all over the map, at heart and in spirit, Frasca is still an Italian restaurant. As a matter of fact, at heart it's a neighborhood Italian restaurant -- full of regulars, with a small menu heavy on comfort foods and a serious commitment to cooking for the... More »

  • 2006 | BEST JELLY

    Frasca's red-pepper jelly, which serves as a condiment on its cheese plates, is amazing. It has a haunting flavor -- sweet, peppery, sharp, astringent and salty all at the same time, tasting vaguely like the egg roll sauce at a good Chinese restaurant, a little like expensive port-wine jelly, and solidly of red bell peppers. Once you start eating it, it's difficult to stop; you want it for breakfast, lunch and dinner, forever. As a kid, chef Lachlan MacKinnon-Patterson ate it on everything... More »

  • 2006 | BEST MOTHERF*&$ING EXPENSIVE WAY TO END A DINNER

    By the time they've made their way through the rest of Frasca's rich menu, diners probably don't notice the hefty price tag attached to the chocolate platter, a "selection of housemade chocolates" tucked among the tarts and cheeses. An excessive and decadent bank-breaking offering of a dozen or so handcrafted candies featuring Valrhona chocolate and every trick in the chocolatier's canon, the chocolate platter costs three times as much as the other desserts. But this one arrives bearing an... More »

  • 2006 | BEST DINNER DEAL

    Seem weird that a restaurant would offer both the best expensive dessert in the area and the best dinner deal? Well, maybe it would be weird if the restaurant were anyplace but Frasca. This spot is all about juxtaposition, and nowhere is that more clear than on the community nights that Frasca celebrates every Monday, offering a multi-course, prix fixe dinner to everyone who manages to cram inside. The dinners fill up quick, but that's no surprise when just $35 buys you a meal at one of the... More »

  • 2006 | BEST WINE LIST

    For a few years, Adega -- with its wine wall and booze bible -- always won the battle of the bottles. This year the title goes to Frasca. First, of course, there's the wine list: the canonical roster of bottles and producers and vintages lorded over by sommelier Bobby Stuckey. But a wine list is about more than labels; it's about being able to get the right booze onto the right tables at the right time, and this is where Frasca truly shines. With not one, but two certified master sommeliers... More »

  • 2005 | Best Once-a-Month Italian

    No matter how much you eat or how long you stay at Frasca, you'll always leave wanting more -- and you'll start planning your return as soon as possible. A month should be long enough to rebuild your bank account, although considering the quality of the food and the talent in the kitchen, the prices are pretty reasonable. And while the crowds are borderline fanatical at this point -- filling the comfortable dining room from the minute the doors open until long after they should have closed,... More »

  • 2005 | Best New Restaurant (Since March 2004)

    It seems almost cheap to pass judgment on Frasca, since praising it is like looking over a Monet watercolor, tasting a bottle of 1955 Petrus or listening to Charlie Parker play and saying, "Hey, that's pretty good." Of course Frasca is good. It's so good as to be almost beyond words, having raised the bar to such a height that comparisons with other restaurants are pointless. Frasca exists in a place far removed from the usual definitions of success and failure, even those so nebulous... More »

Back to TopUser Reviews & Comments | Write a Review
  • westwordbestof
           (0)    (0) Flag

    | Denver, CO | 102 Reviews

    4
    | Wed, May 6, 2009

    Boulder is blessed with many good restaurants, but the best of all is Frasca. Although it no longer has the three-month backlog of reservations it did in the early years, this deceptively plain-looking spot is still an amazing little Northern Italian restaurant with a strong vein of modernism running through its big heart, staffed by the best crew around and featuring an ever-changing menu offering gorgeous and unpretentious proof that, absent all other modifiers, greatness lives wherever great cooks choose to settle.

  • spanknyce
           (0)    (0) Flag

    | Beverly Hills, CA | 44 Reviews

    4
    | Fri, April 25, 2008

    While visiting Boulder, I didn't expect to eat at one of the best restaurants I've ever eaten at. I gathered that there is a close connection from the French Laundry to this eatery. The food is a very specific regional style. Be ready for some of the best fish and white wine you will ever have. Great Salumi bar you can sit at. The style of cooking is a very rare technique called a Sous Vide. It's a special oven that super slow cooks the food in steam to ensure it's as delicious on the outside as it is on the inside. I have fortunately eaten at many great restaurants and this one uniquely stands out. Do not miss this restaurant if you're in Boulder.

  • niki58
           (0)    (0) Flag

    | Englewood, CO | 10 Reviews

    4
    | Mon, March 22, 2010

    This restaurant deserves all the awards it has earned. It was an amazing experience. Tough to get a reservation.

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People Who Like Frasca Food and Wine

Back to TopMenu
Main Menu
Salumi
$18.00
Prosciutto Di San Daniele Riserva, Friuli, Italy
speck, alto adige, italy; mortadella, boccalone, san francisco, california served with “rafano” and “grissini”
$6.00
Spiced Almonds, Peanutsand Cashews
$5.00
Coleslaw
$10.00
Frico Caldo
$6.00
Olives
Quattropiatti - Antipasti
for $90.00. per white truffle supplement for $85.00
 
Pescecrudo
ingrid’s scallop, uniand guru ram das persimmon
 
Insalata
winter chicories and creamy bagna cauda
 
Vitellotonnato
four story hill farm veal loin, ortiz tuna, celeryand caper
 
Uovo
iberico ham, egg yolk, ricottaand brioche crouton
Quattropiatti - Primi
for $90.00. per white truffle supplement for $85.00
 
Cjalson
traditional friulano stuffed pasta
 
Spaghettimonteemare
littleneck clam and chanterelle
 
Lasagna
oxtail and belgian endive
 
Gargati
red wineand porcini braised duck
 
Ravioli
soft polenta, borlotti beanand pork ragú
 
Tagliolini Di Farina Di Castagne
celery root, chestnutand black truffle
 
Risotto Bianco
white truffleand parmigiano - reggiano. served for the table
Secondi
for $90.00. supplement per person for $100.00
 
Molluschi
ingrid’s peekytoe crab, lobster and diver scallop
 
Maiale
eden farms pork, umbrian lentiland black truffle
 
Faraona
grimaud farm guinea hen, rapio polentaand peverada
 
Vitelloarrosto
four story hill veal chop, jerusalem artichoke and white truffle. served for two
 
Sogliola
black trumpet mushroom, salsifyand bloomsdale spinach
Desserts
 
Crostata Di Cioccolato
chocolate, frangelico, caramel and hazelnut gelato
 
Torta Di Formaggio
ricotta, cream cheese, pomegranate, passionfruit curdand yogurt gelato
 
Pan Di Zenzero
ginger bread, zabaglione, strawberry preserve and custard gelato
 
Gelati E Sorbetti
choiceof three chocolate, persimmon and raspberry
$3.00
Cioccolatini Della Casa
75% madagascar, hazelnut praline bar, coconut, malt, espresso
$5.00
Formaggi
supplement ubriaco prosecco, piave, lou bergier pichin, taleggio, verde capra, blu di bufala, marinated concord grapes, uncle pete’s alfalfa honey and betty’ s sandpiper court red pepper jelly

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