Accolades

  • Best Chef: Southwest
    James Beard Foundation
  • Best New Chefs
    Food & Wine
  • ChefsFeed Winner
    One of the Best Things to Eat in Denver

My Restaurants

Where I Eat

Behind the Scenes

Chef Lachlan Mackinnon-Patterson reviews  at post.venue.name
The Sirloin Situation
"I think I could eat about eight of these at once. The beef is slow-cooked in Negra Modelo, and the roasted onions are a perfect complement."
Chef Lachlan Mackinnon-Patterson reviews  at post.venue.name
Paella
"This is a fun way to enjoy a meal with friends since it's meant to be shared. The flavor combination is amazing and well-balanced with the sausage, tomato, and mussels working beautifully with the saffron."
Chef Lachlan Mackinnon-Patterson reviews  at post.venue.name
Seaweed salad
"This is not your typical seaweed salad. It has variety in flavor and texture, and it's creative and delicious."

From My Menu

Chef Jennifer Jasinski reviews Wine maker dinners at Frasca Food and Wine
$$$$ | Italian
Boulder
1 Review
"If I am going to Boulder, I usually go to Oak at 14th or Frasca. Frasca is so solid and great that you always know the service will be outstanding and the food perfectly made. We often go on Mondays when they have wine maker four-course dinners or chefs’ cookbook dinners. The last one we were at was for Eleven Madison Park, so that was really fun."
Chef Max MacKissock reviews “Frico caldo” at Frasca Food and Wine
$$$$ | Italian
Boulder
2 Reviews
"This is Frasca’s signature dish, and I always order the frico caldo to start my meals there. It is also a signature in the Friuli region that the restaurant draws its inspiration from. It is a mixture of potatoes, onions, and Montasio cheese griddled until crisp and topped with a cilantro vinaigrette. Wine service at Frasca, lead by restaurant owner and master sommelier Bobby Stuckey, is also a great experience. Go on Mondays for a four-course menu for $55."
Chef Jamey Fader reviews Frutti di mare at Pizzeria Locale
$$ | Italian, | Pizza
Boulder
2 Reviews
"It's just perfect every time. Perfectly cooked seafood is seasoned lightly with lemon and olive oil, then tossed with a little celery and a few other goodies. Simple and delicious."
Chef John Broening reviews Arancino at Pizzeria Locale
$$ | Italian, | Pizza
Boulder
2 Reviews
"This is the best, crispiest, creamiest version of this Sicilian treat I've ever had. The soft saffron risotto is studded with melty buffalo mozzarella and then deep-fried."