Basil Park: Tim Andriola's Exciting Seasonal Fare
Purple ruffles, African blue, turkey yakitori, red baby beats, raw chocolate pâté. Sounds like poetry.
Photos by Dana De Greff Spicy salmon nori wraps
There is a certain ethereal quality to the menu and ambiance at Basil Park, Tim Andriola's newest eatery, just a quick stroll from his other venture, Timo. Where the latter is dolled up with white tablecloths, mood lighting, and heavy fare, Basil Park is a decidedly lighter departure. The restaurant hits on our health-craze nerve in the midst of a food revolution.
"What we're doing here, it's the future of food," says Andriola. "And that's the way it should be."
Yes, there are the usual suspects we've come to love, or depending on whom you talk to, be wary of -- kale chips, edamame, quinoa, nori, and wheatgrass -- but the restaurant relies on fun twists and substitutes to both surprise and satisfy diners.
Take the kale chips ($7), for example: dehydrated and seasoned with onion, garlic, Celtic gray salt, and cayenne, they're a crunchy, spicy treat that should lure you away from any old bag of Lay's.
"It's hard to find tasty, healthy food," says partner Rodrigo Martinez. "We've taken the vertical route, and we're completely chef-driven."
This is apparent in the way Andriola has embraced the departure from processed foods, dairy dependence, and gluten. He's replaced them with organic and grass-fed livestock, local produce that's picked in the morning and delivered in the afternoon from Harpke Family Farm in Hollywood, and swapped heavy cream and milk for cashews and coconuts.