First Look: Basso, the Lower-Level Gastropub at the Cheshire
|A glimpse of the open, center bar and wall-lining booths (left) near a small seating area complete with wood-burning fireplace (right) at Basso.|
"Initially we were planning on small plates...They're not particularly small, but they are meant to be shared, so we're just going to call them plates," he says. "Everything from a tuna crudo to a kale Caesar in which we use a poached tuna dressing called tonnato, which comes from poached ahi tuna, so an interesting take on a Caesar. There's a great pork ribs dish with a sugar and spice."
Things are just as interesting and meticulously crafted behind Basso's large, center bar, too. The cocktail menu is divided into three sections, "Originale," "Classico" and "Dolce," with options such as the "New Fashioned," made with bourbon, maraschino, cynar and baked apple bitters, the "Negroni 595," with gin, Campari, cardamom, amaro and lavender spice bitters and the "Criminale," with Breaking and Entering bourbon, pistachio, lemon, pear and cinnamon. All cocktails cost $10.
Basso also boasts 32 beers on draft, twenty wines by the glass and more than twice that available by the bottle. "We have three old-school Belgian towers and three very contemporary beer towers," Connolly says. "The beer list is primarily domestic with a really strong showing from the Midwest specifically, a couple from California and two towers, one Belgian, one Italian, brewed and kegged in the U.S., as I understand it. Twenty wines by the glass, which is pretty significant given the fact that it's really sort of a beer focused-bar."
Basso opens today, offering dinner service from 5 p.m. to midnight and bar service till 1:30 a.m. The restaurant plans to introduce lunch service in mid-January, when Connolly says hours will expand to 11 a.m. to midnight Sunday through Thursday and 11 a.m. to 1 a.m. Thursday through Saturday.