Peachy Picks Basso 56 Our Coverage Sponsored by Fresh Origins
Executive Chef and Owner Paolo Catini, Star of the Show!
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It's a good sign when from the minute you walk in, the owner, namely Paolo, is absolutely delighted to see you and brings you warm, fresh bread and a beautiful wine from his region! Executive Chef and Owner Paolo Catini has a winner with Basso 56, which has been a neighborhood staple since it opened in 2005. It was first featured in Tasty Tidbits:
Basso 56 has graduated to Peachy's Picks because of the genuine care and dedication exhibited by the owner and the fantastic cuisine!
We'd highly recommend you try the 2006 Montepulciano we tried. It was medium-bodied with delightful notes of red fruits, and it proved to be an excellent companion for every stellar culinary component of Basso 56!
Here's Paolo holding the bottle he picked out for us (and we approved!).
They of course poured a bit for us to taste first as they are total professionals at Basso 56. They stepped it up a notch and decanted it as well. This was a differentiating factor as no one has decanted wine believe it or not since Caravaggio...not that it always needs to be done but surely in the last 2 years you'd think someone else would have picked up on this aspect of fine wine.
We were so delighted Peachy videoed it. It's beautiful and you should watch it. Pour a glass for yourself too while you ring up Basso 56 and make your reservation. By 7:30pm it is totally packed so smart people make reservations when possible...
The ambiance is simple and welcoming, and everything was clean. Peachy particularly loved the wine case which was both smart and beautiful in the center.
While we perused the menu, some sublime bruschetta made its debut on our table, and it was crisp, fresh and delicious. It continued to set a good tone for our Basso 56 start.
Seafood-enthused Peachy Deegan selected as an appetizer Capesante Al Funghi Misti. In all of the Italian appetizers we've had, here's something new which impresses us. Pan Seared Scallops with Sauteed Wild Mushroms and Aromatic Orange Oil was totally new and exotic to Peachy, who was tempted by the Burrata as well. There is nothing wrong with ordering Burrata every time, by the way. Peachy tries to pick new and interesting things sometimes...
An elegant rose was perched at the center of the table and it added the right touch. It was fresh as well-one restaurant not too long ago had a wilted flower and we could not believe it. Basso 56 has fresh roses.
We are very big lobster enthusiasts, and so is Paolo. He wanted us to try this amazing seafood pasta course, which also was innovative. By the way, you should know Paolo used to play soccer professionally in Italy! He was a midfielder for AS Roma when he was in culinary school in Italy. Homemade crepes filled with a confit of fresh lobster, oven baked and served with a tomato and chive velute sauce was absolutely exquisite.
Paolo personally brought us each and every course, though Alexandra the waitress did an amazing job supporting him. He's the youngest of five and his mother in Italy has been to Basso 56 and tried the food, and it passes according to her as well. She must be very proud! Paolo came to America in 1987 as a Sous Chef at Harry's for Cipriani on 5th and 57th and later was a Chef in Monterey, California.
Choosing a pasta course at a great Italian restaurant is like shopping for shoes: you want all of them. The one Peachy narrowed it down to was the Papardelle Con Gamberi E Punte Di Asparagi. That is Homemade Papardelle Pasta with Chopped Shrimp and Sauteed Asparagus tips in Garlic and EVOO! Just amazing. Look at all that greenery in there as well which adds up to great nutritional value.
Peachy simply loves parmesean, and the veal version was a special of the night and she could not resist! The veal was pounded properly and the sauce was tremendous and the mozzarella had us at hello. The cute potato garnish was also a nice touch. Though this tells you that Peachy is really American, you need to know if you are really American too you will absolutely love this. Peachy even dreamt of it - it was that divine- and then she got up in the middle of the night and reheated her leftovers and her dream came true. You probably won't be able to eat everything if you want to fit into your clothes the next day.
Barolo, yes please. Barolo is one of Peachy's FAVORITES and we were thrilled to have a glass of this one which was absolutely superlative. Basso 56 clearly has wine down to a science and an art.
For dessert, ideal for this heat wave is the sorbet trio: Mixed Berries, Lemon, and Mango. With a sip of sweet prosecco, it was a victorious conclusion to a top evening.
The cappuccino finish was lovely as well as the limoncello! Paolo does not miss a trick and you're going to be sad when your Basso 56 experience is over! We were happy Paolo joined us for dessert and he had tiramisu:
Our esteemed panelist adds:
If you're looking for terrific Italian fare created with passion and care, Basso 56 is a must! Owner and executive chef, Paolo Catini, takes great pride in providing delectable meals created with only the freshest ingredients, combining skills he learned in culinary school with recipes and techniques passed on to him from his mother in Abruzzi. The restaurant itself is cozy and inviting, with whitewashed brick walls, a rose on every table, and a beautiful wine display case in the center of the room. To begin the evening, we were served crusty bread accompanied by an assortment of olives in olive oil, as well as mouthwateringly delicious bruschetta. There were two different kinds of bruschetta; one was topped with diced tomato and garlic, and the other was an assortment of sauteed mushrooms topped wiht melted cheese.
At Paolo's recommendation, we selected a bottle of wine from his home region in Italy, the 2006 Illuminati Zanna Montepulciano d'Abruzzo Colline Teramane Riserva.
Our waitress, Alexandra, who was very helpful and perfectly attentive throughout the night, decanted the wine for us, which allowed the complex flavors of spice, earthiness, vanilla, and leather to come through from the first sip.
For my appetizer, I selected one of the specials of the day, the burrata. One of my favorite Italian dishes, this cheese created from mozzarella and cream was served wrapped in speck and accompanied by a mixed green salad drizzled with black truffle vinaigrette. For me, it was love at first bite. The chewy, savory speck was a perfect accompaniment to the mild and creamy cheese, and the mixed greens and tomatoes were vibrant and fresh.
Next up, Peachy and I were treated to one of Paolo's favorite dishes on the menu, the Fagottino Alla Polpa Di Aragosta - homemade crepes filled with a confit of fresh lobster, oven baked and served with a tomato and chive velute sauce. Crisp on the outside, and filled with the sweet buttery taste of lobster, these tasty treats were definitely a wonderful addition to our meal!
For my pasta course, I chose the Paccheri Con Melanzane E Ricotta Salata - traditional Napolitan pasta with eggplant and fresh tomato sauce, topped with dry aged ricotta cheese. This dish was stellar. The homemade pasta was cooked perfectly al dente, and the eggplant was so tender, it practically melted in my mouth. The ricotta salata was a nice, savory addition, and the tomato sauce was excellent!
My main course was the Pollo Alla Valdostana, which was a pan-roasted chicken breast topped with speck and fontina cheese in a light brown herb sauce. Accompanied by mashed potatoes topped with homemade potato chips and sauteed greens, this dish was another winner. The chicken was perfectly tender, and the combination of flavors between the chicken, the fontina, the speck and the sauce was absolutely to die for! To accompany our main courses, we each sipped on a glass of Col Maggiore 2008 Barolo, which was another winning selection. Paolo joined us for dessert, which was a wonderful treat!
While he munched on his tiramisu (which looked excellent), I tried the ricotta cheesecake, which was another of the daily specials. It was light and delicious - not too overbearing or heavy at all - and the perfect way to top of a truly remarkable meal!
Paolo served us a sweet dessert wine with our desserts, and then, to aid our digestion (which we definitely needed after all of that excellent food!), sent us each a limoncello to sip on as we chatted and wrapped up the evening. Overall, an outstanding meal, and a thoroughly enjoyable dining experience!
Peachy Picks Basso 56!
Basso 56 is Highly Recommended by Whom You Know.
