Issue link: https://www.e-digitaleditions.com/i/1207269
it. If there is time that I can give, then it is a lot of fun. It starts with brewing coffee while he's still asleep, and I'll cook until he wakes up. If it's at night, I'm always thinking, "What can I do in 25 seconds?" Q: What's the biggest difference between Italians and Americans when it comes to eating? A: Italians eat for love, for family. It's about coming together. Americans are uptight. They worry about carbs. Italians just want to sit around with their family and eat food and have a great time. Q: What's your most guilty junk food pleasure? A: At the moment, it's Coldstone ice cream; birthday cake with yellow cake and sprinkles in it. Q: The late chef Anthony Bourdain called brunch an invitation to a cost-conscious chef to repurpose leftovers. What's your take? A: That's true if you're doing brunch once a week. You can definitely over-market brunch and the endless mimosas. If it is one day a week, you're definitely using leftovers. It's almost an afterthought. But we do it every day. Our sole focus is brunch, so for us it's different. Q: What person, living or dead, would you most want to eat dinner with? A: Julia Child, because she's awesome, and I love her voice. And then I would have to say Bourdain. He was so cool. Q: What's your go-to snack? A: My morning power smoothie. Cold brew, half a banana, collagen and coconut milk. Q: What food do you dislike the most? A: I have a hard time when raw onions are not cut a certain way. I don't want to eat a giant hunk of raw onion. I'm very particular about my chicken and eggs. I have to know where it's com- ing from. I just know too much about chicken. Q: Last weekend on earth—what city are you eating in? A: Florence. That's where I went to school, where it all came together. Fresh pasta with ragu and a giant bistecca. And a giant bottle of Brunello. Done deal. 184 C A R M E L M A G A Z I N E • W I N T E R 2 0 2 0 San Carlos between Ocean & 7th • Carmel-by-the-Sea 831.626.8226 • basilcarmel.com Denis Boaro Proprietor Fresh Local Organic Food D O G F R I E N D LY S U N DAY B R U N C H PAT I O S E AT I N G The first Certified Green restaurant in Monterey County. Located in the heart of Carmel-by- the-Sea, our seasonal menu is inspired by the freshest sustainable seafood the Monterey Bay has to offer and the finest organic local produce. Basil offers the finest Venetian cuisine blend- ing old world tradition with new world inspiration. Our menu includes a generous selection of vegetarian and vegan dishes, as well as gluten-free options; contemporary cocktails and excellent California and Italian wines. Reservations are recommended. • Craft Beers • Central Coast Wines • Comfort Food • Sandwiches • Pastas • Meatloaf • Ribs 4 8 4 W a s h i n g t o n S t . , M o n t e r e y • ( 8 3 1 ) 6 4 3 - 9 5 2 5 M e l v i l l e t a v. c o m • m e l v i l l e t a v e r n • m o n t e r e y t a v e r n @ g m a i l . c o m HAPPY HOUR Monday - Friday 4PM - 6PM BOTTOMLESS MIMOSA BRUNCH Saturday and Sunday Eat at The Tavern!