We are thrilled to announce that Basso has been chosen as one of the Top 100 Best Restaurants in St. Louis by STL Today! This list illustrates the most vibrant and exciting places to eat in St. Louis. Ian Frobe, author and food critic, mentions our “smart, flavorful dishes” that are sure to impress. In addition, he highlights the pappardelle with lamb to bring notice to the unique surprises Basso is stirring up in the...
We are very excited to announce that St. Louis Magazine has created a list of this year's best restaurants in St. Louis, which highlights out the top eateries in town, and Basso made the list!
As St. Louis Magazine explains, "Anyone who put in time at The Cheshire's basement bar in the '90s won't believe that Basso (Italian for "beneath") occupies the same space. In the decor, a sleek, contemporary style meets classical Italian finishes.
Basso's very own James Beard award-winning executive chef is sharing his recipe for Salmoriglio, a sauce used to finish the "Vampire Slayer Pizza". You can use Salmoriglio as a marinade or finnishing sauce for grilled meats, vegetables and even cheeses.
1 bunch parsley, picked
1 dunch dill, picked
3 cloves garlic
3/4 cup extra virgin olive oil
juice of 4 lemons
In a blender or food processor, puree the herbs, garlic,