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Andrea Frizzi is moving to Boulder. Not personally, but in January 2018, the chef/owner will expand Vero Italian—his wood-fired pizza and pasta stall at Denver Central Market—to a new outpost there.
The eatery will take over the space currently occupied by Pizzeria Da Lupo. It’s Frizzi’s first foray into the city, and he’s excited. He’s already training staff and slowly adapting Da Lupo’s menu to reflect the Vero concept.
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In January, the name will change over to Vero Italian—and an entirely new menu will debut. The wood-fired pizzas will carry over from Denver, but lack of a hood and a stove in the kitchen means there won’t be any pasta at the People’s Republic location. Instead, the restaurant will round out its offerings with small plates and shareable options. Those will include crudo, a classic beef carpaccio, the burrata from Il Posto, fritto misto, and polenta pasticciata (an “old-school” Italian dish Frizzi’s mom used to cook that involves layering polenta with cheese and mushrooms and baking it).
Consistent with Frizzi’s other restaurants, Vero Boulder’s wine list will be all Italian. Local beers and cocktails will also be available.
“I want to try to get our trattoria idea back—the way it’s supposed to be,” Frizzi says. “You can come here after work and just enjoy.”
Frizzi will be making some aesthetic changes as well, swapping Da Lupo’s rustic look for a modern, minimalist feel. The same counter stools he has at Denver Central Market will be added, the booths will be updated, and the color scheme will reflect the original location.
“I’m not looking to change the restaurant landscape in Boulder,” Frizzi says. “I just want to be part of it. The concept is easy, nice, authentic, consistently great food.”
On The Horizon: A third Vero Italian is already in the works as part of the smaller Denver Central Market coming to Denver International Airport’s A Concourse. Construction begins in January, and Frizzi expects that location to open in May.
2525 Arapahoe Ave., Boulder
