A letter from Pearl Street

Frasca Food and Wine

Bobby Stuckey and Lachlan Mackinnon-Patterson's Friulian room on Pearl Street — 21 years, a Michelin star, and a Beard Outstanding Restaurant

As told by Bobby Stuckey· Established 2004 · July 5, 2026

By Gina Marie

Frasca Food and Wine — Bobby Stuckey and Lachlan Mackinnon-Patterson's Friulian room on Pearl Street — 21 years, a Michelin star, and a Beard Outstanding Restaurant

Two French Laundry alums, one obsession

Bobby Stuckey and Lachlan Mackinnon-Patterson met working the floor and stoves of The French Laundry in Napa. What bonded them was not California but a shared obsession with Friuli-Venezia Giulia — the sliver of northeast Italy where three culinary traditions overlap.

Farmhouses there used to hang a tree branch over the door as a sign that wine and food were being served that season. Those places were called frascas.

Frasca Food and Wine — Two French Laundry alums, one obsession

A Michelin star, and a Beard Outstanding Restaurant

Frasca serves Friuli through a Colorado lens — frico caldo alongside risotto with Wagyu cheek from a ranch two hours away, salumi that pairs San Daniele prosciutto with Alto Adige speck and a soppressata cured in Berkeley.

The wine list, run by Bobby's team, is one of the most decorated in America. Twenty-one years in, Frasca holds a Michelin star and the 2025 James Beard Award for Outstanding Restaurant.

Frasca Food and Wine — A Michelin star, and a Beard Outstanding Restaurant

Pearl Street's quiet east end

Pearl Street is Boulder's pedestrian spine, and Frasca sits at its east end, quieter than the buskers-and-ice-cream stretch to the west. The building is unassuming from the sidewalk — the sign small, the front room low-lit and lined with wine — and that restraint is deliberate.

Inside, the room feels closer to a serious old-world dining room than anything in the American West, but the guests wear whatever they wore up from Chautauqua Park earlier that afternoon.

Frasca Food and Wine — Pearl Street's quiet east end

With gratitude,

Bobby Stuckey

Master Sommelier & Co-Owner, Frasca Food and Wine

Order this

The dishes that made Frasca Food and Wine

Frico Caldo
Friuli's molten pancake of Montasio cheese and potato — pulled crisp at the edges, soft in the center. On the menu since day one and never off it.
Salumi board
Prosciutto di San Daniele from Friuli, speck from Alto Adige, and Salame Gentile from Fra' Mani in Berkeley — a small edible geography lesson.
Risotto with Wagyu beef cheek
Zucchini-and-provolone risotto in the Amalfi style, crowned with braised Wagyu cheek from a Colorado ranch — Friuli technique, Rocky Mountain proteins.

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