Sign up for 5280's weekly e-newsletters. Want the latest restaurant scoop? The latest happenings around town? Access to exclusive events and deals just for 5280 readers? With dough made of 50-year-old starter from outside Naples, Italy, produce and meats sourced from domestic (if not local) farms, and charcuterie and cheeses crafted in-house, Pizzeria Basta is not your everyday pizza joint. Indeed, chef-owner Kelly Whitaker’s food is more like fine dining on a charred crust.
Basta (which means “enough” in Italian) is focused on the simplicity of ingredients. You’ll taste that commitment in the innovative wood-fired pizzas (with ingredients such as rapini, fennel pollen, chiles, and house-made sausage); crostini draped with warm slices of lardo, fresh mizuna, and a sprinkling of Maldon salt; or the delicate Burrata, served with sautéed leeks and house-cured pancetta.
Bonus: Both Whitaker and his pastry chef, Brad Rossini, trained in Italy before landing in Boulder. Now they draw from domestic farms to help re-create the flavors of the Italian countryside.
3601 Arapahoe Ave., Boulder, 303-997-8775
Posted 1/12/2010 at 10:32 am by Carol W. Maybach
Dining :: Permalink :: Comments (2)
[...] high quality dishes that worth coming to check out on a sober night. Fortunately, Boulder now has Pizzeria Basta (3601 Arapahoe [...]
Although it smelled great, I would not waste your time with this place. The waitstaff denied me service after 15 minutes of waiting when I explicity asked if they will do take out orders. Their reason? I do not live in The Peloton and everything I tried to order they “had to ask the chef.” Why not just post a sign saying “Peleton Only” over the door? Denying customers in a town with as many foodie options as Boulder is a sure sign that this business will ultimately fail.