Basil Park: Tim Andriola's Exciting Seasonal Fare
That's not to say all the items are delicate finger foods and hippie snacks. Bigger plates such as the soba noodle hot pot ($23) includes chicken, shellfish, snow peas, snoki mushrooms, and a poached brown egg; Thai black cod ($35) delivers tender fish with baby bok choy and shishito peppers. Then there's all-natural rotisserie chicken in half ($17) and full ($30) orders, prepared kosher, Mediterranean, Hawaiian, or Peruvian style.
Sprouted Falafel Bites
But the small plates are the stars.
Shareable and inventive, the spicy salmon nori wrap ($14) is stuffed with red quinoa (instead of rice), avocado, daikon, carrot, and pea tendrils and accompanied by a restorative Fresno chili dipping sauce.
Then there's the sprouted falafel bites ($6). Where normal falafel leans toward oily, these are devoid of grease, perfectly crunchy on the outside, soft and crumbly on the inside. Instead of the customary tzatziki, this version is made with cashews, mint, dill, and cucumber.
The ingredients in Basil Park's menu reflect a commitment to quality and the values of the food revolution: fresh, local, sustainable, seasonal. Even partaking of the hallucinatory raw chocolate pâté ($8) will make you feel like you're treating your body right. Raw cacao and almonds deliver richness, while homemade raspberry, blackberry, and blueberry sorbet snap the palate with tartness.
Raw chocolate pâté
Perhaps we're entering a golden age of health food. Eating to live, yes, but enjoying every bite.