*This is Frasca Food and Wine's second week.
*They are only open for dinner right now.
*They are across from L’Atelier at 1738 Pearl Street.
*Their number is 303-442-6966.
*They were completely booked, so I sat at the bar.
*The friendly bartender Steve was very knowledgeable about their menu and pointed out the Salumi bar behind me where you can order Prosciutto San Daniele, Berina Bresaola, and Oldani Filsette (accompanied with Rafano and flatbread with olive oil and sea salt). You may also choose olives, spiced almonds/cashews, coleslaw, or “Frasca Cured Pickles and Torpedo Onions.”
*The bar stools are extremely tiny and uncomfortable, even according to the person next to me who was as skinny as I was in my 20’s. This was the only negative of the evening.
*Their wine list is not as comprehensive as Adega or Flagstaff House, but there are descriptive pages for the different varietals before the listings of available bottles.
*Sommelier Bobby is reportedly a Wine God.
*They use Riedel crystal.
*They have a nifty-looking wine display/storage area on the back wall.
*They had a warm corn soup on the menu made from “peaches and cream” corn that was light and blissful instead of heavy with cream.
*A few other first courses included Marinated Rishana Flora Potato Salad with Sliced Sweet Carrots, Celery, and Tarragon; Warm Hawaiian Big-Eye Tuna Salad with Deviled Egg Sauce; and Hudson Valley Fois Gras with Apricots, Armagnac, and Toasted Zucchini Bread.
*This may be washed down with Anselmi Tocai at 6 bucks a glass.
*Or Billecart Salmon Brut at 18 bucks a glass.
*Half-glasses are also available.
*There was a cutesy Italian name for the half-glasses that escapes me.
*The Butter Poached Ribeye of Ken Macy Beef with Roasted Fingerling Potatoes, Lobster Mushrooms, and Sweet Shallots was a simple preparation but surprisingly flavorful.
*The meat paired well with a recommended Paitin Barbera.
*Other second courses included Hand-Cut Tagliatelle with Sweet 100 Tomatoes, Basil Oil, and Tomato Broth; Russet Potato Gnocchi with Sweet Corn, Aged Sherry Vinegar and Brioche Crumbs; Pan Roasted Hawaiian Red Snapper Filet with Rishana Flora Red Cabbage, Valencia Onions, Green Beans, and Brown Butter Agrodolce; and Grilled Hudson Valley Moulard Duck Breast with Carmelized Torpedo Onions, Rhubarb Salad, and Duck Sugo.
*The last two highly recommended desserts I had at restaurants (Toasted Almond Cake at Luca D’Italia and the Peach Frappe with Biscotti at Frasca) were good but didn’t live up to the staffers’ hype. So perhaps you could walk off the duck liver and pasta you’ve just inhaled by making your way to the other side of Pearl to have some sticky toffee pudding from The Kitchen.
*Definitely check out Frasca. I was really surprised at how well everything was clicking in only their second week of business. Hopefully, they are on target like that every night.
Edited by rlm, 21 August 2004 - 08:39 AM.