Frasca Food and Wine in Southwest & Western States: Dining Posted July 3, 2009 · Edited July 3, 2009 by rlm (log) I respect your opinion and palate, Fred, and it’s fun to see a post from you here again. I wish I lived closer to your better half’s deli because it’s spectacular.I do miss all the different spins on Zlikrofi (one of my favorites too). The last time I remember seeing it was last September. Ditto the Canederli and Toc. I’ve loved some of the newer items they’ve come up with though, such as the La Tur and Soft Ricotta Tortelloni that was a menu staple in the last year. I devoured delicious Rabbit and Root Vegetable Cjalsons from Friuli a couple of weeks ago when Joe Bastianich was in the house with his vino. Another spin on Cjalsons was on the February menu (Rancho Gordo beans and mortadella) and yet another in January (chicken and vegetables with brown butter, parmesan and pecans). I’m not sure where else in Colorado I can order Cjalsons.How much is it that Lachlan’s menu has changed to be like everyone else’s versus everyone else’s menus starting to look more like Frasca’s? I would submit that dining in the Denver area and in most places across the country is so much better than it was even five years ago when they opened. There’s more of an emphasis everywhere on local/artisan products, and diners are becoming more savvy. I would also imagine there are economic factors to consider. Transportation and food costs have sharply risen, so chefs have to walk a tightrope of what they want to include in a dish versus what the public in a relatively small town (as in the case of Boulder) may be willing to pay for it. When they first opened, their special Monday wine dinner menu was $25 and now sits at $45 (although it is four courses rather than the three they initially offered), and some locals whined about their prices even back then.Are there certain dishes I miss and crave? Yes! The long-gone Peanut Butter Cup; the plain-looking yet utterly amazing BOWL of juicy shaved pork leg tossed simply with cherries or peaches or plums; various incarnations of fritta, especially the lobster; and on and on. If the past is any guide, I’m quite certain there will be many new amazing dishes I’ll have there in the future too.This made me think of a quote from Terry Theise on Grape Radio about assigning a numerical value to wine, which might seem completely silly here but I like it: “As soon as you assign an absolute value to wine, which is of course a moving target itself and we also—we tasters—are also moving targets, you are misleading.” Restaurants change over time just as we the diners are changing with them. Chef Lachlan’s a dad now. He and Bobby are making wine in Italy. They’re traveling and doing more charity events and industry functions. They’re planning an expansion in a new building on the other side of Pearl. They’ve been on TV quite a bit (Mark Bittman, Martha Stewart, and now Top Chef Masters). Their hard work has opened up a world of opportunities for them which can hopefully only benefit the restaurant and we their guests. Dining there every month they’ve been in business has afforded me the opportunity to see all their peaks and valleys, and I must say their valleys are higher than the peaks of most. They have spoiled me rotten and I love them for it.