Serving pastas, paninis, seafood, and pizzas with inspiration straight from Naples. Try the chef's favorite: the white pizza made with arugula, prosciutto, shaved parmesan, and extra virgin olive oil.
Hot and cold sandwiches and calzones prepared with Italian bread baked fresh daily. Try a sandwich with capocollo, mortadella, sopressata (cured salami), and provolone.
Enjoy authentic New York style pizza such as the Manhattan Pesto pizza or the Upstate Chicken, a buffalo chicken pizza. Choose from 50 craft brews on draft, and for dessert try the School Yard, a deep-fried peanut butter and jelly sandwich topped with vanilla ice cream, fudge, and caramel.
With classic items like garlic knots, calzones, and caesar salad, you'll think you're in a pizza shop in Manhattan. Try the house-made meat lasagna and fresh mozzarella at this family-friendly restaurant.
Hand-crafted wooden tables, hence the name, set a welcoming tone at this elegant restaurant. Dig into the seared scallops with roasted fennel and salsa verde.
Enjoy upscale Italian fare in a casual, family-oriented setting. This sophisticated eatery serves a wide array of pasta, poultry, fish, and meat dishes. Try the penne russo or lobster ravioli.
This Boulder hotspot offers simple Italian fare in a funky space (think hand-tiled mosaic floor and chandeliers). Order the saliche pizza: fennel sausage, rapini, ricotta, and house-made mozzarella.
This wood-fired eatery offers straightforward flavors and good wine. Try the "cart-driver" pizza with house-made sausage, rapini, mozzarella, fennel pollen, and chiles. Save room for the organic tiramisu. Check out Cart-Driver, the new (but smaller) Denver outpost.
A casual tavern with deep-set wooden booths, a spacious bar, and simple Italian cuisine. The menu lists approachable eats such as fresh house-made mozzarella, paper-thin cured meats, rustic pizza, and stacked paninis.
A respect for honest ingredients coupled with innovation and technique helped skyrocket Frasca chef Lachlan Mackinnon-Patterson to one of Food & Wine magazine's Best New Chefs. That was in 2005, but the accolades continue to pile up with nods in Bon Appetit, Gourmet, the New York Times, Esquire, and James Beard. Master sommelier Bobby Stuckey uses his finesse to oversee staff and charms diners in the elegant, understated dining room.