Healthy eating restaurant Basic Kitchen has a new fall menu following its partnership with NYC’s Natalie Freihon and executive chef Nick Wilber from the Fat Radish.
Launching October 15, Wilber’s updated menu will be available from 5:30 to 10 p.m. every day of the week. The new offerings don’t stray too far from the original, sustainable, seasonal lineup. Basic Kitchen still sources from local purveyors and farmers.
New fall plates include a mushroom rillette, snapper crudo with muscadine grapes, roasted wreckfish, a farmers’ bowl, and old favorites like the Buffalo cauliflower.
Basic Kitchen’s new cocktail menu also highlights fresh and local produce. Look for the Stalk or Heart with vodka, St. Germain, celery juice, lime, and saline or the Hurricane with rum, chinola passionfruit liquor, and lemon.
There are also updates to the indoor and outdoor dining rooms at Basic Kitchen. There’s more seating, more art, and an edible garden out back.
Basic Kitchen is located at 82 Wentworth Street with dinner, lunch, and brunch service.
Take a look at the new dinner menu here.
• All Basic Kitchen Coverage [ECHS]
• The Fat Radish [Official]