Cuisine:

• Italian
• Lounge, club, bar

Frasca Food and Wine Description:
When Frasca Food & Wine opened its doors in 2004, fervent foodniks, 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 stylish dining room, adorned with starched white linens, Riedel stemware, fresh flowers, a salumi bar and a striking wine wall, is elegantly rustic, but refreshingly absent of snobbery. 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, one may embark on a gastronomic odyssey of inspired dishes that might include chestnut soup with marinated white asparagus; russet potato gnocchetti, spinach, black trumpet mushrooms and Parmesan; grilled Hawaiian big eye tuna, braised endive, crushed egg, parsley and lemon; and Heritage Foods Berkshire pork belly, roasted cabbage, bacon and celery root "crema." Bombolini with vanilla bean pastry cream and ruby red grapefruit sorbetto may end the meal. Stuckey, one of Colorado's most revered wine directors, deftly guides both amateurs and seasoned oenophiles through the grapevine of possibilities.


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