April 08, 2013 Slideshows

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Inside Basso at the Cheshire Inn 

This week's dining review is of Basso (7036 Clayton Avenue), a restaurant in the newly renovated Cheshire Inn complex, and features Patrick Connolly, one of the best chefs currently working in St. Louis.

Read Ian Froeb's review of Basso, "Get Down Tonight."

Photos by Jennifer Silverberg for Riverfront Times.
The "Donald" is a wood-fired pizza with wild mushrooms, duck egg and truffles.
Duck agnolotti with broccoli rabe, pecorino and pine nuts.
The "Emo Cover Band" is a wood-fired pizza topped with crumbled sausage, cippolini, pancetta, mushroom, poblano and Basso "Provel," shown here atop one of their pizza boxes to-go.
Lunch chef Chris Mazzola in the open kitchen at Basso.
The "Basso Burger" is accented with gardiniere relish, fontina and fried onion.
The baked lamb meatballs with polenta, tomato and goat cheese.
Chef Patrick Connolly in the open kitchen at Basso.
The raw beet salad is topped with gorgonzola crumbles, crispy quinoa, mizuna and dill.
Large counter-height tables next to the open kitchen at Basso.
The "Donald" is a wood-fired pizza with wild mushrooms, duck egg and truffles.
Matt Wright and Gisela Martinez "ball" the pizza dough.
The raw beet salad is topped with gorgonzola crumbles, crispy quinoa, mizuna and dill.
Matt Wright and Gisela Martinez "ball" the pizza dough.
The caprese salad is prepared with burrata, local greenhouse tomatoes, basil and nigella seed.
Basso's sitting area.
The caprese salad is prepared with burrata, local greenhouse tomatoes, basil and nigella seed.
Basso's dining room.
Mafalda is a beef and pork ragu made with pecorino romano and breadcrumbs.
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The "Donald" is a wood-fired pizza with wild mushrooms, duck egg and truffles.
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