Bringing Party Favors to Hell

a_mews, this one's for you. ;)

Friday I went out with some friends to one of the best restaurants in Boulder, a place I've been wanting to visit since it opened about a year ago. Frasca Food & Wine. You have to make reservations well in advance at Frasca, as their chef, Laughlin Mackinnon-Patterson, was voted one of the Ten Best New Chefs in America by Food and Wine Magazine in July 2005. Their master sommelier, Bobby Stuckey, is a recipient of the James Beard Award for Outstanding Wine Service. The restaurant itself is intimate and classy without being intimidating. Patron dress ranged from jeans and tees to silk and suits. For the winter they have hung heavy thermal curtains in the entryway to keep the cold breezes from pestering the diners. They specialize in foods from the Friuli region of Italy, and their wine list is extensive and interesting, but I couldn't abscond with a copy of that so I don't know exactly what we drank. I know I had an Italian red from the Rizzardi vineyards, and Pat and Donna each had some sort of Merlot but I can't tell you which one. ( continued behind the cut... )