The frico lands first, a lacy crisp of Montasio cheese and potato. It has opened the meal at Frasca for two decades, and it is still the reason regulars book.
Frasca is the best table in the Denver area, and it is not in Denver. It sits at 1738 Pearl Street in Boulder, about forty minutes northwest, which is the first thing to know before you plan the night. The room belongs to master sommelier Bobby Stuckey and chef Lachlan Mackinnon-Patterson, who opened it in 2004 around the cuisine of Friuli-Venezia Giulia. It holds a Michelin star and won the 2025 James Beard award for Outstanding Restaurant. The dining room is small. Here is how to get a seat in it.
What it costs
Two menus, two prices. The four-course Quattro Piatti is $150 per person. The nine-course Friulano tasting is $230, with a wine pairing at $175. A 2.5 percent health-and-wellness fee and tip go on top.
The Quattro Piatti is the value route: the same kitchen, the same handmade pastas, for a hundred and fifty before wine. The Friulano is the full deep-dive, and with a master sommelier running the floor, the $175 pairing is the order that justifies the trip. Budget $250 to $450 a head depending on which way you go.
How the booking actually works
Frasca books on OpenTable, reached from frascafoodandwine.com, on a rolling window. The small Boulder room means Friday and Saturday clear quickly once a date opens, while a Tuesday or Wednesday is usually there a few days out. Set an OpenTable alert for your date so you are pinged when a table appears. The detail page on our Frasca full review tracks the current lead time.
If the platform shows nothing, call (303) 442-6966 or email [email protected] for the waitlist; the team works it personally. For the wider method on rooms that fill, see our impossible-reservation playbook and the platform mechanics in OpenTable versus Resy.
The easiest night to get the table
Tuesday or Wednesday. Boulder's special-occasion crowd books the weekend, so a midweek dinner is the path of least resistance for a one-star room. If your date is fixed and full, the cancellation-refresh tactic works on Frasca's OpenTable listing, which surfaces drop-outs in the final days. Check it at lunch and again the evening before.
Best for a client dinner
Book this room for impressing clients and closing a deal because the service is the differentiator. A Michelin star and a James Beard award set the table, but Bobby Stuckey's floor team and one of the best wine lists in the country are what a client remembers. Let the sommelier pair the Friulano and the host never has to perform. Compare it with the Stuckey group's Tavernetta, plus Beckon and Bruto in the full Denver dining guide, or against the field in the best Italian restaurants worldwide and the hardest reservations in Denver.
Not for
Not for a spontaneous Denver night out. Frasca is forty minutes away in Boulder, the menus are fixed multi-course formats with no walk-in bar to graze, and the small room rewards planning. Wrong choice if you want something in-city and last-minute.
Boulder's Michelin-starred Friulian and a 2025 James Beard winner: book the $150 Quattro Piatti midweek and let Bobby Stuckey's floor close the deal.
Frequently asked questions
How hard is it to book Frasca Food and Wine?
Hard for a weekend, easy for a weeknight. Frasca books on OpenTable on a rolling window, and Friday and Saturday in the small Boulder dining room clear quickly once they open. A Tuesday or Wednesday is usually available a few days out. Set an OpenTable alert for your date, or call (303) 442-6966; the team also takes the waitlist by phone and at [email protected].
How much does Frasca cost per person?
Two menus. The four-course Quattro Piatti is $150 per person, and the nine-course Friulano tasting is $230, with a wine pairing at $175. A 2.5 percent health-and-wellness fee and tip are added. The Quattro Piatti is the value route into the same Bobby Stuckey kitchen; the Friulano is the full deep-dive into Friuli-Venezia Giulia. Budget $250 to $450 a head with wine.
What is Frasca's signature dish?
The frico, a lacy crisp of Montasio cheese and potato, is the dish that has opened the meal since Frasca opened in 2004. The cjarsons, Friuli's filled pasta, and the tiramisu are the other two regulars order without reading the card. The menu changes seasonally around the cuisine of Friuli-Venezia Giulia, but those three anchor the kitchen of Lachlan Mackinnon-Patterson. The full Frasca review has the current menu.
What is the dress code at Frasca?
Smart-casual, no jacket required. Frasca is a serious Michelin-starred room but a Boulder one, so the crowd dresses up without going formal: a collared shirt, a nice dress, clean shoes. The room is warm and unstuffy, run by master sommelier Bobby Stuckey's floor team. Dress as you would for any special-occasion dinner and you will fit the room.
Is Frasca worth it for a client dinner?
Yes. A Michelin star, the 2025 James Beard Outstanding Restaurant award, and one of the best wine lists in the country make Frasca the most credible table in the Denver-Boulder area. The service, led by Bobby Stuckey, is the differentiator: precise without being stiff. Book the Friulano tasting and let the sommelier pair it for impressing clients.
Keep reading
For the rooms that genuinely fight back, see the 50 hardest reservations in the world, and for the regional field start from the Denver dining guide.
Booking methods, menu prices and lead times change without notice; confirm directly on the restaurant's own booking page before you plan an evening around it. Restaurants for Kings is editorial, not sponsored. Some reservation links may earn an affiliate commission, which never affects a ranking or a score.