It helps to have the right help in a restaurant. You want well-trained and passionate people working at every stratum — from chef to dishwasher. That's the ideal situation, and while many restaurants fall short of the ideal, one does not: Frasca. Everyone here knows his job, is passionate about his job, does his job as best he can. And nowhere does this show more than in the wine department, because Frasca is one of only a couple of restaurants in the country that has not just one, but two certified master sommeliers on the floor. And they're not just strolling around with a silver cup, reverentially pouring bottles of Petrus; they're ardently pimping the small, the weird, the bargain and the interesting. They're pouring tajuts and giving out free samples, attempting to educate their customers while they coddle them with this unusual Spanish vintage, that killer bottle from Argentina, or a glass of something that's not going to be found anywhere but at Frasca.