Italian Japanese is a rare mix fusion in nyc.
Basta Pasta was a great success. The aroma in the restaurant immediately causes my mouth to water. Monday night is usually a quiet nite for dining out, but not for Basta Pasta. The unusual small open kitchen and dining room was packed before 7pm. Started the night the Special Squid with black ink sauce antipasti. The squid was lightly battered and fried, accompanied by the black ink sauce with a touch of heat. The squid was not overly breaded, nor too oily.
Immediately came the Tortino di Granchio: crab meat tartare, avocado, green apple, Yukon gold potato and basil aioli with grapefruit and watermelon radish. The perfect bite with the mixed ingredients and watermelon radish is unforgettable.
Spaghetti con Prosciutto e Parmigiano served in a half wheel parmesan cheese at the table is a very popular dish through out the dining room. The thinly sliced prosciutto was placed over the cheesy al dente spaghetti pasta gave a touch of saltiness to the dish.
Linguine al Ricci di Mare: fresh sea urchin basil and pink sauce. You rarely find sea urchin cooked, since this is no sushi bar, the sea urchin is cooked but the taste of sweetness remains.
Last but not least, the dessert round. Chestnut mousse with espresso sorbet; Almond crepe with ice cream filling, and the dessert special pear panna cotta. They were all amazingly good and the down side is it's never enough.
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