I travel a lot, and eat out a lot; Frasca generally takes the cake in all categories, across geographies.
Highly professional staff (from bus boys to hosts); they always make you feel welcome and like they want/need your business. Consistently dressed, low turnover.
The food is always delicious and simple. The desserts and truffles are all made in house, and will knock your socks off. The sommelier's know their game; this is one of few restaurants where I will completely put myself in their hands. Things can be a bit on the salty side, so if you don't like salt, you might want to eat elsewhere.
Old stalwarts of Boulder's "best" (Flagstaff House for example) can't hold an candle to Frasca.
The recommendations for change I have are:
- Get rid of the bar. People go here for the food and service, not for drinks.
- Expand the tawny port selection.
- Allow folks to make reservations more than two months out.