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Basta’s location is admittedly random (it’s off Arapahoe in an otherwise unassuming apartment complex with an open patio that’s very much secluded from the street), but that’s part of what makes it so great. The elegant yet casual restaurant, which specializes in pizza baked on-site in an extremely hot oven, is helmed by chef Kelly Whitaker, also of Cart-Driver and one of the area’s most promising up-and-comers. Though the pizza is year-round, Whitaker’s ingredients are constantly changing to accommodate Boulder farmers and whatever they have in stock—expect great contorni, a few good salads, and piada bread—a puffed-up bread Whitaker bakes on-site and tops with burrata. The wine program, which is run by Frasca alum Alan Henkin, is more than worthy of a menu this good.

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