Frasca, recent James Beard winner, is opening a wine bar in Denver

A team of wine pros known for their hit Italian restaurants Frasca and Tavernetta are opening a bar dedicated to wine — and vinyl — in Denver.

For 15 years, Frasca master sommelier Bobby Stuckey has garnered a following, and plenty of awards, at his Boulder restaurant for a curated wine selection stemming from the Friuli region in Italy.

Now he and his business partners — together with managers, chefs and sommeliers from both restaurants — are branching out with Sunday Vinyl, just across the platform at Union Station.

It will be located next door to Tavernetta, in a space previously occupied by a grab-and-go market. Like its chic neighbor, the bar will be designed by Semple Brown. It’s set to open sometime in the fall.

RELATED: After four years of nominations, Frasca won big at the 2019 James Beard Awards

“It’s such a natural thing for us to do,” said Carlin Karr, Frasca Inc.’s wine director. “When we’re traveling, we always visit great wine bars.”

Karr said the new concept has been in the works for a couple of years. But her team didn’t want to open the stereotypical wine bar — a destination only for glasses at high tables and quick, small bites before or after dinner.

Instead, Sunday Vinyl will be a full-on dinner spot, with comfortable seating and hours from late afternoons until late nights.

“We’re just going to do it our way,” she explained, clarifying that this will be the most casual of the three restaurants (though Frasca also owns Pizzeria Locale in Boulder and Denver).

The name Sunday Vinyl comes from Stuckey’s day-off tradition of sitting at home with records, drinking good wine. Translated to a bar setting, that means a vinyl-only playlist created by Denver’s own Vinyl Me Please (a record subscription service).

The soundtrack is supposed to be lively, the wines mostly European, from everywhere “outside of Italy,” Karr said, adding, “I’m excited to kind of dig back into the rest of the world.” And the food will come courtesy current Tavernetta chef de cuisine Charlie Brooks, who formerly worked at New York’s Gramercy Tavern.

Karr hopes the new bar will turn into a nighttime destination after other Union Station restaurants, like Tavernetta, close for the evening. “We want to be this place that people that work at restaurants come to after work and have a glass of wine,” she said.


Updated May 15 at 11 a.m.The following corrected information has been added to this article: Because of a reporter’s error, chef Charlie Brooks’ position was previously misstated. It has been corrected.