Construction is rolling on the new eateries slated to open next to theFrasca Food & Wine
flagship at 1738 Pearl Street in Boulder, and as theexpansion
of the empire progresses, a few more details have been divulged.
Like the names of the places.
The pizzeria, which will serve thin-crust ,wood-fired pizzas paired with wines on tap, will be called Pizzeria Locale. Jordan Wallace, the sous chef from Frasca who recently spent several months in Naples training with pizza makers, will head the kitchen of that restaurant.
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The grab-and-go café will be Il Caffé, and will proffer panini in addition to the same espresso that makes a great last impression after dinner at Frasca Food & Wine. That tiny space will be under the control of Frasca's current executive sous chef, Travis Vaughn.
With Vaughn and Wallace exiting the kitchen of the six-year-old Friulian eatery for these new projects, the ownership team also had to find successors to helm the kitchen on which the Frasca reputation was built. Chef-owner Lachlan MacKinnon-Patterson tapped Brian Lockwood as the "Chef di Cucina," the man who'll run the day-to-day show once Vaughn goes to Il Caffé. Lockwood is a French Laundry alum who's cooked all over the world, including Laudisio, the Boulder restaurant that moved to 1710 29th Street last year.
Replacing Wallace as a sous chef is Jared Sippel, who cooked at Frasca in the restaurant's early years before doing time at Quince, a renowned San Francisco restaurant. And Jonathan Watsky, another former French Laundry employee who also worked in Thomas Keller's other restaurants, Bouchon and ad hoc, will step up to take over cuisine in the new private dining room that's also part of the expansion. Watsky has been at Frasca for the past couple of years and was recently promoted to sous chef.
All those personnel changes will go into effect after the new spots open, sometime after construction is completed this fall.