BASTA Boulder reopens

After closing briefly for capital improvements, BASTA in Boulder reopened over the weekend with an updated menu, bar program and space modifications.

While the restaurant continues to make pizzas with domestic flours and a calculated fermentation processes, BASTA, under the direction of Chef Kelly Whitaker, also will focus on a rotation of seasonal craft dishes meant to highlight the kitchen’s only cooking source, the wood-fire oven.  Additionally, BASTA has added a pre-order program for family-style dining experiences. Guests now have the opportunity to order popular, off-the-menu dishes in advance, like large format proteins with sides, or lasagna, which was recently featured on the cover of the “5280 Cookbook.”

Under the direction of partner and Beverage Director Alan Henkin, who holds a level-two certification from the Court of Master Sommeliers, the bar program at BASTA has also undergone several changes. Known for its small, well-curated and diverse wine list, the new menu includes the addition of bottle-aged, batched and traditional cocktails. A select beer list has also been developed, featuring specific styles to pair with the flavors from the wood-fire oven.

“Cocktails and spirits are the perfect bookends to a great dining experience,” Henkin said. “Our focus on these types of cocktails demonstrates the way in which we approach the evolution of the restaurant. We are not recreating the wheel, but reshaping it slightly to give our guests something new, yet still structured on the fundamentals of great beverage service.”

BASTA also has updated its space with a small remodel. The open kitchen and newly added open air bar window allow guests to observe the artistry of the chefs manning the wood oven, and bartenders crafting cocktails. A chef’s table tasting menu has been introduced available by reservation for up to four guests each evening.

“When we created BASTA in an off-shoot location in Boulder, we talked about how to be relevant in terms of what the rest of the world was cooking and creating,” Whitaker said. “How we source, sustainability, our employee culture and how we treat guests has always been the focus.”

Created by Boulder-based Id Est Hospitality Group, BASTA is located in the east Boulder development, The Peloton.  Centered  around wood-fired, and seasonal comfort plates, “basta” means  “enough”  in Italian. BASTA is open for dinner seven days a week, and lunch on Fridays. For more information, visit www.bastaboulder.com, or call 303-997-8775.