Basilico

Est. 2011 · Chef Alexander Thorne

CraftingExceptionalCulinary Experiences

A seven-course narrative told in seasonal ingredients, rare wines, and quiet luxury — served in an intimate 32-seat dining room.

Chef's Special · Truffle Wagyu Ribeye

Our Philosophy

Every plate is a quiet story.

Basilico opened in 2011 as a private supper for twelve. Chef Alexander Thorne cooked from a single wood-fire hearth and a single conviction: that restraint is the loudest form of luxury.

Fifteen years later, the fire is still lit, the room still holds thirty-two, and the philosophy has not moved a millimeter. We source from twelve farms within seventy miles. We change the menu when the season changes, not when a calendar does.

Alexander Thorne

Chef & Founder

Chef Alexander Thorne
Two Michelin Stars · 2019 – present

Chef's Tasting

A seven-course journey, told in three acts.

Served nightly from 6:30pm. $285 per guest. Wine pairing available from our cellar of 1,400 labels.

01

Amuse-Bouche

Osetra caviar, cucumber gelée, dill oil — a single, quiet opening.

02

The Sea

Hokkaido scallop, followed by wild turbot with champagne beurre blanc.

03

The Land

Milk-fed lamb, Wagyu ribeye, aged Comté — three deliberate acts.

Basilico dining room

The Room · Private Cellar

A room that breathes with you.

Thirty-two seats. One wood fire. A private cellar of 1,400 labels, a chef's counter for six, and a candlelit terrace open May through October.

Voices

Words from the critics.

“

Basilico is not a meal, it is a slow argument for beauty. Thorne composes plates the way a poet edits a stanza.

— Le Monde Gastronomique

Reservations

Reserve your evening.

Seatings Tuesday through Saturday, 6:30pm and 8:30pm. We will confirm within two hours.

A card is not required. We hold your table with a note and a name.