Basil Brick Oven (28-17 Astoria Blvd., Astoria) -- closed Wednesdays
When Basil held its grand reopening last fall, patrons enjoyed a newly expanded dining room that nearly quadrupled the original seating capacity, along with a front cafe featuring a gelato counter. But that was merely a small taste of what the team at Basil Brick Oven aspired to offer. As the summer months approach, a glimpse out the back window reveals a rapidly developing outdoor space which will include backyard patio seating.
The 'fettucini aragosta' features al dente noodles tossed in a tangy diavolo sauce with buttery herbed breadcrumbs that add crunch, all beneath a freshly steamed succulent half lobster.
Plump, porcini-encrusted diver sea scallops are wrapped in bacon and served in a trio over thick, creamy polenta with truffle shavings.
Perhaps my personal favorite was this outrageously delicious rendition of an Italian-American classic, 'homemade beef lasagna al forno' under bubbly blankets of baked mozzarella.
|Chef Danny makes over 60 pounds of homemade mozzarella each day... enjoyed here in a panini.|