Basic Kitchen, downtown’s newest restaurant arrival and the latest project from local entrepreneurs Ben and Kate Towill of Basic Projects, will serve brunch this weekend.
The Wentworth Street locale officially opened earlier this week, with breakfast and lunch, and will add dinner service next week. The restaurant itself is a brunch lover’s paradise. The bright and airy dining room is reminiscent of an artsy downtown apartment, while a sun-soaked brick patio invites patrons to dine al fresco.
Chef Air Casebier, formerly of Husk, is behind the menu of fresh, seasonal dishes. On-trend offerings such as avocado toast, house kombucha, and colorful Instagram-worthy bowls are at the center of the veggie-forward menu and complement traditional brunch items including breakfast tacos and a waffle topped with nut butter and whipped coconut.
Unexpected items that are worth a taste are the pumpkin sumac fritters and cauliflower “wings.” These are a vegetarian take on classic chicken wings — florets are tempura-fried, drizzled in buffalo sauce, and served with pickled celery and cashew ranch. There’s just the right amount of spice and crunch to serve as a savory starter or side dish.
Setting Basic Kitchen apart from other weekend morning locales is a large menu of brunch beverages — smoothies and juices for the health-conscious stand alongside boozy AM cocktails like a slightly spicy green bloody mary made with tomatillos and cucumber.
The takeaway? Brunch at Basic Kitchen will leave diners feeling satisfied but not heavy. Stop in Saturday or Sunday from 9 a.m. - 3 p.m.