Gabriel Frasca cooked his way through Europe in the late '90s, then bumped into star chef David Bouley in Italy and got the job that launched his career. Today at Boston's Spire restaurant, Frasca creates dishes that are classically inspired (like a chewy farro salad with grapes and pecans) and whimsical (such as an ice cream float that riffs on a bourbon cocktail).
Published
February 2006
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