Now he's ready to try it again. The Mercato, a concept that never really caught on, is still there, but reduced in size. Frye won't say how much was spent in refurbishing his end of the building, but it's impressive. A Peter Calaboyias sculpture, Remington sculptures depicting the old West, black and white cowhide-covered booths in one area, with bleached long horn steer skulls on the wall, and a room with clouds on the ceiling. A lounge and cigar room on the second floor, a room where youngsters can eat and watch television, a cafe along the street side with rosemary and basil growing in boxes on the railing.
Every area is different.
At lunch, lower-priced sandwiches, salads and pizzas are featured. Pasta with marinara sauce comes in a big bowl, coffee in huge cups. Frye himself is the chef. The biggest hit on the menu, he says, is the spuds sundae. Ingredients are a secret until it's delivered to your table.