15 AUGUST 1-7, 2024 westword.com WESTWORD | CONTENTS | LETTERS | NIGHT+DAY | CULTURE | CAFE | MUSIC | “Working at Frasca was my fi nishing school to set me up to be able to move my career forward opening Oak. Learning so much about food, wine and hospitality at Frasca really is something that I could never replace. I think being able to meet so many people from so many different walks of life at Frasca was one of the most special experi- ences. Frasca is a powerhouse of cultivating chefs and hospitality professionals in the culinary world. If you look at all the alumni that have come from those four walls and what they have done, it’s truly special. Frasca has its threads in hospitality across the U.S. and beyond. Not many restaurants can say that. It’s truly an inspiration to be part of that world and to see it continually evolve.” — Bryan Dayton, restaurateur (Oak at Four- teenth, Corrida, BriDer, Bellota, C Burger) “I’ve always thought how amazing it would be if someone could draw a Frasca family tree. Frasca alumni are all over the country making wine, being chefs, bussing tables, baking pies — and doing it all at an incredibly high level. It’s one of those special restaurants where you can trace back other people’s success and see the indelible mark Frasca has made not only on Denver, but also the country. The world is a tastier and more hospitable place because of Frasca.” — Chris Donato, Frasca alum and owner of Champagne Tiger “Having the opportunity to travel to Fri- uli with some of the Frasca team is one of my favorite memories — getting to experience the regional wine and restaurants and better understanding the vision and inspiration behind Frasca. It put not just Boulder, but the central U.S. on the culinary map. Bobby and the team’s approach to hospitality, the focus on the guest experience, the hyper- focused Friuli inspiration have had an im- mense infl uence on our industry. Bobby is no doubt one of the most important leaders in our industry.” — Brian Lockwood, Frasca and Eleven Madison Park alum, consultant for The Bear “My most memorable experience at Fra- sca occurred before I started working there. I was sitting at the bar, which was run by Al- lison [Anderson] at the time (who’s now my wife), next to a frequent guest who kept me in good company. Despite the cold and snowy winter weather, the warmth and fun from that experience made Frasca a place that I will never forget.” — Duncan Holmes, Frasca alum and chef/owner, Beckon and Major Tom “Frasca removed the boundaries for what is possible in Colorado. Danette, Bobby and Lachlan are tastemakers. Through the scope of hospitality, food and wine, they’ve intro- duced us to people, fl avors and products that have shaped the way we dine. Many of us would not be where we are today with- out them or Frasca. Buon 20 Anniversario, Frasca!” — Allison Anderson, Frasca alum and director of experience, Beckon For more refl ections on Frasca’s culinary impact, go to westword.com/restaurants. Cafe continued from page 14 3004 W. 105th Ave Westminster, CO 80031 303-955-0051 8330 Washington St Denver 80229 303-287-4250 7310 N Federal Blvd Westminster 80030 303-650-4030 ................................. ................................. ............ 1967
