This past December, husband-and-wife chefs Eduardo Valle Lobo and Kelly Jeun arrived at Frasca Food and Wine, bringing their Michelin-starred years of cooking experience—in Madrid, New York City, and Italy’s Friuli-Venezia Giulia—to the 14-year-old institution. Under their leadership, Frasca’s menu is a study in simplicity and skill: In winter, a salad of bitter chicories and root vegetables roasted in prosciutto fat will leave you speechless. Come summer, you’ll delight in three types of fresh tagliolini—tomato, spinach, and saffron—topped with sea urchin foam and caviar. Just be sure to hail down the amari cart for a bittersweet beverage adventure, the only proper ending for an exquisite Friulian meal prepared by a Spaniard and a New Yorker. $$$$, 1738 Pearl St., Boulder, 303-442-6966