HOOK

Millefoglie Limoni with lasagna-esque lay- ers of vanille and lemon curd on caramelized phyllo. Wine specialist, Johnny, introduces an Elena Walch Chardonnay, a Langhe Nebbi- olo ("like a pinot noir but Italian"), and a Gavi del Commune di Gavi (which blooms across the pale6e, gentle but full, his wife's favorite). Chef Kelly's years of expe- rience winemaking in Napa Valley guide his cura5on of BASSO's wine list. This process includes daily wine tas5ng, "so that people will always be able to find something new and interes5ng… as a winemaker myself, it runs in my blood." Server, Aya, shared that Chef Kelly has brought 'new perspec5ves', "If we can do it, we do it." Key is the awareness of a guest's par5cular preferences in wines/drinks or special menu desires. Notable is the care of priori5zing fresh and local in the menu. The spring ramp & black truffle riso6o stars a scallion-like veggie that is only in season April and May, and something equally delicious, seasonal, and local will take its place throughout each 5me of the year. "We try to u5lize the local farms as much as we can to provide us with the vegetables that garnish our plates and season our soups." The restaurant is a full, lively house, a place of celebra5ons, birthdays, new be- ginnings, and community gatherings; there is a weeknight mee5ng of six or so gentlemen christened the 'Tuesday Night Club'. This balance of special occasions and regular weekday meals is purposeful. Chef Peter X. Kelly (PXK). Spago Sardignoli with Botarga, fava beans and fon=na fonduto; Tuna crudo with Sicilian compote and pickled fennel (a black and white fresh spaghe> dish from Sardinia).

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