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Basil Seasonal Dining Restaurant Review: Basil has always been known for local, seasonal fare, but executive chef Soerke Peters (Ca' del Sole, The Sunset Restaurant) took it to a new level when he acquired the restaurant in 2012. From the first taste of verdant pesto spread to the last mouthful of dessert, diners are in for a treat at this eco-friendly establishment. Start with the asparagus soup for a taste of the essence of spring. Salads, from heirloom tomato caprese to an autumn fig and arugula with balsamic reduction, let quality ingredients shine. The chef's country pâté is a rustic starter with organic pork, duck livers and pistachio. Monterey Bay calamari graces house-made squid ink fettuccine with a sea urchin cream sauce. Whether it’s the freshly-made olallieberry cobbler or traditional apple strudel, dessert is a must. The nicely curated list of California-local wines updates seasonally as well. This is a tiny kitchen churning out big, bold flavors. One tip: About half of the restaurant's seating is outdoors, so reservations are especially important in inclement weather.