On some (but not all) of my visits, the server introduced the menu as dishes meant to be shared. The menu doesn't really scan this way, though. You can share appetizers or a pizza easily enough, but passing a bowl of pasta or an entrée back and forth is clumsy. Actually, I think Connolly could push this idea of shared plates further. I'd much rather try a succession of his rustic pastas or some smaller, more playful dishes than one more version (albeit a solid one) of the pub burger.

Basso's greatest asset is its chef — the only one in St. Louis who currently holds one of the culinary world's most prestigious honors. The restaurant should do us all a favor and unleash him. After all, we've already gone underground. Why not even farther off the grid?

Lunch chef Chris Mazzola in the open kitchen at Basso. Slideshow: Inside Basso at the Cheshire Inn
Jennifer Silverberg
Lunch chef Chris Mazzola in the open kitchen at Basso. Slideshow: Inside Basso at the Cheshire Inn

Location Info

Map

Basso

7036 Clayton Ave.
St. Louis, MO 63117

Category: Restaurant > Italian

Region: Richmond Heights

Details

Basso
"McDowell's Golden Arcs"...$15
Mafalda...$16
Red trout...$24

Slideshow: Inside Basso at the Cheshire Inn

Slideshow: Inside Basso at the Cheshire Inn

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6 comments
Marita Donalds
Marita Donalds

'Nope! Not today!! (Not Ever!!) Either I have French cuisine, or I'll have Pizza, Italian-style!! Would you have Chocolate-cake with Country-gravy??!

microminimalist
microminimalist

I'm no food critic, but enjoy fine dining. My experience at Basso was mediocre enough to warrant a comment on this review.

I'll start with the tables: the high tables running between the bar and the booths are at the perfect height to have the ambience of a bro's ass in your elbow, or should you dare turn your head, face. For the whole meal. Endlessly. I am a petite female, and I was repeatedly knocked, bumbled, and bounced off of by the loud, drunk, aging frat-boys at the bar.

Pizzas were good - the highlight of the menu, to be sure. Beer was priced embarrassingly high - $4+ pints of Budweiser products? Really?

The vegetable dishes were the true low, though. The cauliflower - a vegetable I adore - was so bland it didn't even taste like cauliflower. That in and of itself is an impressive feat. Salt didn't even resurrect it from its bland, flaccid tomb. And the risotto, one of my favorite dishes when done right? It was crunchy. CRUNCHY. As in, wildly undercooked. I am not one to send food back in a restaurant, but my dining companion and I sent back the dish only to have our kindly server apologetically explain that the kitchen told him it was supposed to be crunchy. Really? Maybe he was trying to save face - I have no idea. But I grew up surrounded by Italians and am unfamiliar with this crunchy risotto trend.

For the price, ludicrous parking situation, crowd and lack of ambience (ESPN on 4 TVs in conjunction with a high ticket dinner?), Basso is at most 1.5 stars in my book. There are much better meals to be had in STL without the snooty arrogance, sharklike patrons, and absurd valet parking. STL isn't NYC, and that's part of why I love it.

Supreme06
Supreme06

I LOVE BASSO! THE WHOLE VIBE AND THE FOOD IS BY FAR AMAZING. PERFECT GETAWAY SPOT. 

julieridlon
julieridlon

I found the duck pasta with rabe great comfort food..

the banana and passion fruit sorbetto is exceptional too.

Great review Ian.

 
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