This Saturday Pizzeria Basta is hosting a three course wine dinner with Infinite Monkey Theorem, Denver’s urban winery. For just $39 per person this is great way to drink some interesting wines and experience the cuisine from Chef Whitaker.
Chef Kelly Whitaker has drawn from his experience in Naples, Italy and at Hatfield’s and Providence in Los Angeles to bring his culinary journey to life. Basta, which means “enough” in Italian embodies the philosophy of the restaurant – simple, properly prepared food and a good bottle of wine are all you need for a satisfying meal.
I’ve had several of those satisfying meals at Basta since they opened in January. Chef Whitaker is a firm believer in farm to table. His roasted vegetable salad with grilled balsamic is a beautiful use of market flavors. The wood fire oven is the centerpiece at Basta. It is used to impart a unique flavor to the pizza and for finishing entrees that were just recently added to the dinner menu. I love snacking on their housemade breads and charcuterie before eating a bubbly pie hot from the oven. The daisy with tomato sauce, hand stretched mozzarella, grana padano, basil and e.v.o.o. is my favorite. Also recently added to the menu are house made ice creams. Alan Henkin, formerly of Frasca Food & Wine, is the beverage director and it shows when you read his artfully crafted wine and beer list.
Even if you don’t make the wine dinner, try Basta for lunch and dinner Monday through Friday, and for dinner on Saturdays. They are currently featuring a fixed lunch menu of seasonal soup or a romaine heart salad with either a pizza, sandwich or calzone for just $10.
Pizzeria Basta, is located in the Peloton at 3601 Arapahoe Avenue in Boulder. Call 303-997-8775 for reservations.