Frasca Food and Wine

Can't wait to revisit again. The service is outstanding and why they have awards for this along with the incredible food. While it is a bit overpriced the experience overall makes up for this. Nothing is not purposely done from the extensive plates and bowels that display every individual dish to the design of the room and placements of the tables. The food was exquisite and everything was delicious and memorable. It's definitely an award nominated and winning restaurant for a reason.

Another exceptional dining experience at Frasca.My first visit was in 2019, shortly after the restaurant was awarded the James Beard Award for Outstanding Service. I was curious what it would be like to dine at such a restaurant and I can say it was flawless service with exceptionally polished and friendly staff.So this weekend I made my return visit to Frasca and it was even better. Great restaurants are constantly evolving, sometimes subtlety. Frasca has taken the dining experience to the next level.We were honored to meet GM Sergi Kiefel and Partner and Master Sommelier Bobby Stuckey when we arrived. With three of us dining, we opted for the four course tasting menu which allowed us to sample most of the menu items. You absolutely must order the Frico Caldo, the only item that has never left the Frasca menu in 20 years. These outrageous cheese potato pancakes are made with Yukon Gold potatoes, sautéed onions, Montadio cheese, salt and nutmeg. Yum!It's difficult to recognize one or two dishes as the best when everything was so incredibly good. Here is what wowed us:- From the Antipasti section - Pancia Di Maiale - Primi - Agnolotti Rotolato and Tagliolini - Secondi - Capesante, Quaglia and the incomparable A5 Manzo (Wagyu beef) - Dolci - Torta Di Formaggio and Banana Cioccolato As expected the pacing of every course never lagged and we were amazed that two hours had passed when the meal concluded. Magical experiences are just like that.You learn a lot about an organization by how it responds when an occasional hiccup occurs. In our case, one round of our drinks got delayed. When the restaurant's top person comes to your table with an apology and a quick resolution, you remember the response more than the problem. That's what differentiates a restaurant of Frasca's caliber.We can't wait for our next visit and it won't take us five years to do it!

A solid 4.5 for Frasca. We chose their tasting menu which made it super easy for us, and my partner opted for the wine pairing as well. We really enjoyed the variety of flavors and textures, though nothing was so stand out that I remember it now. The staff was super attentive and nice. The vibe of the restaurant was nice, I wished it was a bit dimmer though. The dining experience was great!

I've been to quite a few fine restaurants, but have never experienced the level of service like we had at Frasca Food & Wine. Was staying in Denver for the weekend, but had planned on the drive to Boulder after having recently read about Frasca. At arrival we were greeted by the General Manger before being seated at a great table. Their team had taken note of a birthday we were celebrating that night, reflected by a nice note on our menu.The Friulano Tasting Course with Wine Pairings was absolutely phenomenal. These were Friulano dishes made with the best ingredients and fresh produce of Colorado. Fine wines that are brought in from around the world, and Italy in particular.Our dinner that night opened with a starter trio of Corn Cake, Kusshi Oyster, and Buckwheat with Harbison Cheese. Courses that stood out over the course of dinner were Peekytoe Crab on Polenta, Glass Eel and Dandelion Pesto, a cut of Colorado Lamb Loin with Black Fig, and a Pistachio Sorbet presented as an Olive. The kitchen had also sent out a few surprises to include Salmon with Onion, and another dessert on account of the birthday.What really made our experience was the entire Frasca team, working in complete unison. One of the most unique things we observed was that everyone will touch the table. General Manager, Floor Managers, Servers all took turns coming to introduce us to the next courses or wine pairings. It was a sharp, polished, and hardworking team showing full knowledge and pride in the menu. A special mention to Frasca Co-Founder and Master Sommelier Bobby Stuckey, and the General Manager Sergei Kiefel. They both stopped by for pleasant conversation many times over the course of the night. Sergei had even personally made one of our cocktails tableside, and even took us on a private tour of the kitchen following dinner! We met one of the Sous Chefs, and talked about some of the favorite dishes.Excellent performance, amazing Friulano cuisine, and a very well deserved Michelin Star Award.(Make sure to grab the hardcover cookbook too!)

When the Michelin Stars were announced for Colorado, 925 reservations were made in a 36 hour period. That's roughly 25.5 reservations per hour, or one reservation every 42 seconds. And while that may not sound very impressive to some, the fact that the reservations were booking out t0 the end of October at the time (with no additional availability) made it difficult to experience these restaurants on the heels of the announcement. I was one of the lucky 925 and was able to secure a spot at Frasca Food and Wine for me and hubs. I will tell you that the service was impeccable! From the moment we walked in, we were treated like rock stars! It's always nice to be waited on and made to feel important!Having said that, I was a little disappointed. Eating at a Michelin star restaurant has been on my bucket list for ages, and I have never (until now) had the opportunity to. I know a fair bit about how stars are obtained (and maintained) so it is beyond impressive that Frasca earned one, however, while delicious, I do believe I have eaten better food elsewhere. Not to say that the food was terribly disappointing, IT WASN'T - some of the most beautiful and innovative plating I have ever seen! And everything except one item (and this was more my fault than theirs, as I ordered something I wasn't certain I was going to like -spoiler alert, I didn't like it) was absolutely delectable! But...... and maybe this was the result of me anticipating what the experience would be like - I'd built it up so much in my head - I've had better, or maybe enjoyed other places more, since I wasn't expecting anything. This IS certainly a place you want to go if you are celebrating something - they make you feel so special and the food is good. It's an experience, for certain. My four stars is directly related to my disappointment that it wasn't the BEST FOOD I'VE EVER EATEN!!

We were here to celebrate my husband's birthday. We decided to go with the 9 course tasting menu of $198/person, Wine pairing was $145/person. From the time that we were seated to the time that we left the staff were very friendly and professional. Every one of them wished my husband a happy birthday which made us feel welcomed about dining here. There were 2 things about the food that could use improvements: 1. The salad / celery was still icy. It was not defrosted completely in room temperature. 2. The lamb loin was a little too salty. We were expecting a little more for a restaurant that had long been recognized by James Beard and the recent Michelin Star. But the presentation was beautiful. The interior is classy and upscale. They allow casual business attire and no jacket required for men.We will be back to try their a la carte menu.

When a restaurant earns a Michelin Star, they have an opportunity to take chances, be even more creative and charge a lot more money. Frasca is all of those things. Frasca's food is inventive and inspired--it is also way overpriced. From the moment we walked into the restaurant, we were treated like royalty, recognizing my birthday, giving us a prime table and providing unequaled service. Frasca's server, Julia, orchestrated the entire service, perfectly timing the delivery of each course and carefully explaining the courses and the wine pairings. The Quattro Piatti was our choice and the amuse bouche set the stage for a wonderful meal. The scallop with polenta was delicate, light, refreshing and presented beautifully as was the trout crudo and foam. The optional ink squid pasta at $35 seemed overpriced, and while it tasted good, was still overpriced. The risotto was creamy and delicious. Duck breast was exceptional, crispy skin and tender breast. Desserts were delicate, light, refreshing and were a perfect way to finish the meal. I had the optional wine pairing and found all the selections to be exceptional. Frasca focuses on the Friuli area in both its cuisine and wines. I can see why--they are a rear find and never disappoint. Overall, this was a memorable meal, with impeccable service, exceptional wines, comfortable decor.

Bucket List item checked off by attending this Michelin Star restaurant. Michelin Stars are awarded based on quality of food and service - including attention to detail, creativity, and consistency and Frasca definitely checks off all the boxes. From beginning to end, I have never been so impressed by the knowledge and pride of all staff in their products. Frasca has two options for a prix fixe meal. We opted for the Quattro Piatti menu at $140 per person which is easier to adjust for dietary restrictions and allergies (I have several). Each dish was described as it was presented in a synchronized manner by different wait staff. You know the meal is going to be good from the quality of their bread and butter - a beautiful yet simple plate of butter from Normandy with a loaf of bread just like my home in NM (crisp on the outside yet soft on the inside). For the antipasti, I chose the Astice e Polenta which was nice portion of lobster complimented by mussel zabaione. The Primi course was a rich, comforting pasta dish with duck ragu, foie gras, and 36 month parmigiana reggiano. The Secondi course brought a colorful and flavorful dish of Quaglia - quail and sausage wrapped in rutabaga accompanied by mandarin slices dusted in poppy seeds. The meal was finished with a Dolci that was recommended by our waitress - Vagniglia di Tahiti. This was an Instagram worthy dish that looked like an egg and even had a "yolk" that drizzled a tart sauce of sea buckthorn over the sweet vanilla base. My grandmother always liked to go out to eat for "atmosphere" and this is another area Frasca has nailed. Intimate seating with wallpaper of forest animals looking over you. Dinner was an exceptional experience. One I will not forget.

We wanted to come here because we heard that it had a Michelin Star. It was our splurge meal. Upon walking in, you can tell this is fancy! Lots of wood panels on the walls all around the restaurant, a pasta maker on display by the entrance. We ended up each going with the 4 course pre-fixe + a few appetizers to share, cocktails, and a bottle of wine. Among the appetizers, we got the olive plate and the Frico Caldo. The selection of olives were delicious! The Frico Caldo reminded me of a breakfast dish, like a cheesy hash brown, fancied up with some herbs.For the cocktails, I got the Penicillin and it was very well balanced -- not too sweet. My friend got a drink with absinthe and it was very absinthe-forward, so be aware of this if you order a cocktail with absinthe... The sommelier who helped us with the wine selection was very friendly and helpful. We gave him our budget what sorts of flavors we were interested in, and what entrees we were getting (among everyone in our table, we pretty much had the entire 4-course menu covered). He made some interesting suggestions, trying to keep in mind that we wanted to try an "exciting" wine. I really appreciated that I never felt like he was pressuring us to get a more expensive bottle. And now for the 4 course meal... small portions yet enough that we got a satisfying taste of everything (yes, we did try a bit of everyone's dish). I got the burrata with roe for the antipasti and it was the creamiest, yet lightest burrata I've ever had and such an interesting pairing with the roe. Ragu for Primi was very savory and delicious. Others at my table loved the tortellini in brodo. For the secondi I got the quail and duck sausage. I don't really understand how it all fit together (I think the duck was stuffed inside the quail) but it was tasty and not gamey at all. We also all tried the tiniest piece of wagyu -- and the person who got this entree said that it has forever spoiled all other steaks for him. Very rich, and flavorful. For the dolci course, I got the frangipane tart. It was good, but I actually preferred the strawberry cake better. That cake was so light and fluffy! Overall, a fun splurge experience. A bit excessive and stiff to see the servers all wait behind us with the dishes and nod to each other to ensure that our food all arrived on the table at the same time. The servers also all seemed a bit unsure with this protocol. Food was very good, and everyone was very friendly to us.

Incredibile food and services as well as elegant ambience. Highly recommended for a special occasion.