Frasca Food and Wine in Southwest & Western States: Dining Posted July 3, 2009 I have mixed feelings about this discussion--ie whether Frasca has lost any of it's edge or is still as absolutely wonderful a place as it was the first 4 years they were open. I agree with you, Robin, that the attitude, service, feel, atmosphere of Frasca are every bit as good as they ever were--and those aspects of the restaurant are excellent. The place that I've been just slightly disappointed the times we've been in the past year (and we don't go in nearly as often as you do, but we have been 3 or 4 times) is the food. Mostly I have the feeling that they have lost sight of what makes them so distinctive. Lachlan has such a wonderful touch and feel for the Friuli influenced cuisine that I have become acquainted with through Frasca. Lately the menu items have seemed less distinctive--more similar to the types of items that are more common on the menus at other chef-driven restaurants like Fruition, Rioja etc. The food is still very good, and executed almost flawlessly, but it doesn't (to me) have the uniqueness it has in the past. The Zlikrofi, for instance, hasn't been on the menu lately, I don't mind the menu changing, in fact that is certainly part of it's appeal, but it's becoming more similar to other chef's menus, and that's a shame.