Frasca Food & Wine's Pizzeria Locale will open on Tuesday

The Frasca Food & Wine expansion into two new concepts has been a trying experience for everyone involved, largely because of a specially built Italian oven that was slated to anchor the project. The first oven, shipped in pieces, was held up in Customs before it was eventually destroyed. The...

By Laura Shunk

January 19, 2011

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The Frasca Food & Wine expansion into two new concepts has been a trying experience for everyone involved, largely because of a specially built Italian oven that was slated to anchor the project. The first oven, shipped in pieces, was held up in Customs before it was eventually destroyed. The second oven, built in Italy and shipped whole, forced the crew to rework construction plans, then created another delay when snowstorms on the East Coast at the end of the year prevented the ship from docking on time.

Bobby Stuckey and Lachlan MacKinnon-Patterson are finally ready to put the construction woes behind them, though: Pizzeria Locale will open for dinner next Tuesday at 1730 Pearl Street in Boulder.

The Ferrara family just put the finishing touches on the oven in-house, and the construction crew is polishing up the rest of the restaurant while the staff gets trained for the first night.

When the doors open, the pizzeria will serve a menu inspired by Napoli in Campagna, where chef Jordan Wallace trained with pizzaiolos last year. Pies will be supplemented by the stellar wine selections for which Frasca is known.

And now that there's a firm opening date for the pizzeria, the team can start planning for the opening of Caffé, the tiny, casual spot that will sling espresso and panini in addition to a variety of grab-and-go options. That restaurant is slated to open soon after Valentine's Day.

Once the doors open on Tuesday, Pizzeria Locale will serve lunch from 11:30 a.m. until 2:30 p.m. and dinner from 4:30 until 10:30 p.m.

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Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.

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