Good Food in Frisco at Bagali’s

Contemporary cuisine in low-key mountain town

Once upon a time, there were three Bagali’s restaurants (Vail, Frisco and Broomfield), all related by cross-pollinated ownership. Today, there is just one, and it has recently changed hands. Chef Michal Ulehla and his wife Joyce now run Bagali’s in Frisco.

They continue offering the type of Italian specialties that Bagali’s has always been known for and also have added more variety without creating a confusing, crazy-long menu. There’s some courage to it as well. In addition to such commonly seen items as caprese,  fettuccine Alfredo and penne Bolognese, there’s a beef tongue appetizer. A bit of Euclid Hall in the high country?

Large windows overlook Frisco's Main Street.

This pleasant restaurant in the heart of Frisco features  two dining rooms (one with the bar and also a community table and the other a glassed-in space overlooking Main Street), which means both adequate seating to accommodate parties of various sizes and also a sense of intimacy. Three of us had a leisurely dinner there, that consisted of:

Mixed field greens with pear, almonds, blue cheese and roasted pear vinaigrette.

A pile of fresh greens topped with goat cheese and candied walnuts with a sherry vinaigrette dressing.


What other Italian restaurants call a salume plate or similar, Bagali's menu simply lists as heir "Olive & Meat Plate." On it are Castelvetrano olives, Sopressata, Prosciutto, Capicolla and Pepperoncini.
A rectangle of rich polenta serves as the base for a line of perfectly cooked shrimp, sun-dried tomato tapenade, Grana Padano cheese, olive oil and capers.
Rich Rocky Mountain elk stew with a piquant sauce featuring smoked paprika, potato puree and tempura onion rings.


Chicken confit, an interesting alternative to duck, with gnocchi that are pillow-soft inside and crisp on the outside, truffle oil and a bit of olive salad.


Decadent "brownie bar" with a swoosh of chocolate, chocolate mousse, ganache and a savory spike of chili oil.
Roasted apple “shortcake” made of lemon cake, the fruit and vanilla whipped cream.

Price check: At dinner, antipasti, $5-$11; primi, $12-$18; secondi, $16-$30; artisan pizzas, $13-$15 (add $4 for gluten-free); dolce, $7-$8 (plus $5 per person for selection for the table).

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5 thoughts on “Good Food in Frisco at Bagali’s”

  1. We had some excellent pizza and wine at Bagali’s in Frisco last year. They had a really good happy hour special but the regular menu seemed a little pricey. I would be very curious to know what your total dinner bill was for three people.

  2. Total bill was about $120, incl 3 appetizers, 3 main courses, 2 desserts & a drink apiece. Considering that one of us had the $30 elk stew, and considering that it is winter in the mnountains, I thought that was pretty reasonable.

  3. Not too bad. We ate at the Bagali’s in Broomfield a couple of times before it closed too. They opened right about the time the recession hit. We never had a problem with the food or the service. I just think the prices were too high given the economy. Kinda a strange name for a restaurant too. I think the owner told us he named the place after his dog.

  4. My husband and I had stopped in Frisco on our way to Breckenridge for our anniversary. We happily found Bagali’s for lunch. I loved the Mixed Field Greens with pear, almonds, blue cheese and roasted pear vinaigrette. It was so good we drove back into Frisco the next night so we could have it again. My husband isn’t a big lover of vinaigrette but this was love at first bite. We look forward to our next visit to Frisco and Bagali’s. Great food.

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