Carmel Magazine

Carmel Magazine, Winter-Spring 2019

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Chef Quinn Thompson Owner Denis Boaro hef Quinn Thompson quit a perfectly good job to eat and drink his way through Italy. He called it an education. When Thompson returned to his native Carmel, his new "degree" piqued the interest of restaurateur Denis Boaro, who sought to take Basil Seasonal Dining to the next level. "Quinn understands what I'm looking for," says the Italian-born Boaro. "Simple food with great ingredients and technique. Now he's been to Italy. He will create the excitement I'm looking for." After recent renovations to the interior, Carmel's first certified green restaurant is open, with Thompson's menu reflecting seasonality and sustainability. Everything served at Basil is made in-house, bread and pasta includ- ed. Thompson's menu features braised meats, seasonal ravioli, fresh pastas and sauces, sustainable seafood such as zuppa di pesce and squid with sea urchin sauce. Basil has a quaint, dog-friendly courtyard, warmed by heaters and enthusiastic servers passing out blan- kets when the fog descends. "We want personal relationships with locals," says Boaro, who has taken Seaside by storm with his pasta and pizza palace Gusto. "That's the heart of any restaurant." —Larry Harland C Photos: Kelli Uldall 200 C A R M E L M A G A Z I N E • W I N T E R 2 0 1 9 San Carlos between Ocean and 7th, Carmel 831/626-8226 • good taste Basil Seasonal Dining Frutti di Mare Daily Catch, Tomato, Saffron, Squid Ink Linguine

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