Basta
Apple Shrub
Sea Scallop, Avocado, Blood Orange, Charcoal Mascarpone, Miner’s Lettuce Flowers
Farrotto Piccolo, Hen of the Woods Mushroom, Ricotta Salata, Chive, Tender Leeks
Wood Fired Scratch Lasagna, Domestic Organic Tomato, Stracciatella, Natural Salts, Bechamel, Basta Basil
Duck Confit, Sweet Potato Gnudi, Miner’s Lettuce
Daisy Pizza, Tomato Sauce, Mozzarella, Basil, Olive Oil
Doughnuts, Potato, Goat Cheese, Chantilly, Campfire Vanilla Ice Cream
Owned and Operated by Chef Kelly Whitaker with beverage input by longtime Frasca Food and Wine associate Alan Henkin, Basta was booked largely on the recommendation of a friend who claimed the pizza to be some of the best he had ever tasted and noticing via Social Media that the team had recently visited some of my own personal favorites in Los Angeles an e-mail was sent to discuss the possibility of a tasting menu, a slow Monday night with snow flurries showing the chefs to be more than willing with results that impressed from beginning to end.
Opened in early 2010, the location in the middle of a residential complex making the unobtrusive storefront a bit tricky to locate for those unfamiliar with the area, it was with winds already gusting and small flakes falling that diners were greeted to doors held open by a staff that proved as educated as they were inviting and offered a choice of tables a two-top near the front was selected, the menu discussed as a beverage was prepared.
Undoubtedly best known for the pizzas, several offered at Denver’s Cart Driver but here offering a full dining experience including small-plates and an $80 pre-order Lasagna designed to feed large groups, the space housing Basta stretches long and angular with moody lighting that draws attention to the kitchen and deferring largely to the Chefs save for a few small requests it was with a refreshing shrub in hand that the meal got started, the opening volley of perfectly seared scallops a testament to quality sourcing as well as creativity with avocado offsetting citrus while each bite gained intrigue through the addition of smoked cheese.
Described as an improvised dish that Whitaker “fell in love with” when riffing on Risotto at a past food event course two featured ancient grains in the form of a ‘Farrotto Piccolo’ cylinder with a toothsome base richly imbued with herbs through slow simmering while a melange of Hen of the Woods Mushrooms joined tender leeks to replicate textures of the famous rice dish, each bite given an added layer of creaminess from Ricotta Salata and a light hint of Chives.
Having mentioned the famous lasagna, it was again through Facebook that I noticed Basta occasionally offered the dish as a daily special offered in smaller parts and inquiring about availability weeks in advance it was with great fortune that the request was not only considered but acted upon, a steamy slice with oozing Bechamel on a serving board offered with stretchy Stracciatella overlying hand crushed Tomatoes and Basil grown in their own garden, the minimalist composition leaving no room for error as the wood oven toasted the top to crisp perfection, each forkful compelling another until not one drop remained.
Feeling the effects of a long day of dining, but at the same time greatly anticipating courses to come, round four delivered crisp duck meat amidst Sweet Potato Gnudi with the leaves of Miner’s Lettuce whose flowers were seen earlier, the follow-up “Daisy” at this point an embarrassment of riches from which only half was eaten, the Margherita toppings absolutely flawless as the charred crust offered a robust crunch before giving way to the pliable, pocketed and yeasty interior.
Deferring dessert to the kitchen, not brave enough to tackle both bread pudding and donuts before a drive back to Denver in a rental amidst rapidly falling snowflakes, two fried dumplings softened by Potato and Goat Cheese were last delivered with a sidecar of Chantilly, each bite walking a fine line between sweet and savory with an added bonus offered by a scoop of smoky Campfire Vanilla Ice Cream.
http://bastaboulder.com/
