Basta Pasta, Flatiron

The concept was inspired by Iron Chef, not the American imitation, but the original Japanese show. As soon as you walk in, it is apparent why, as you are passing through what is very reminiscent of kitchen stadium, just less hectic, and full of Japanese chefs. I was so distracted that I actually knocked over the stack of business cards at the front with my purse (true story.)

Though the place is nice, and people are dressed to be seen, it isn’t very romantic, as the lighting was pretty bright, and between the commotion of the open kitchen and people talking, you can barely hear other members at your table without raising your voice. Thus not the ideal date spot, but fine for eating and wine-ing with friends, who you’re going to be loud with anyway.

I don’t think I’m supposed to call it fusion. But what it is is Japanese people cooking Italian food - and doing it well. It would also be remiss to call it “Japanese-inspired” because it isn’t always, but on some occasions, like in the spaghetti with tobiko and shiso that I ordered, elements of Japanese cuisine do make appearances. The dish I had was very good - very simply seasoned, yet still surprising as I had never had fish roe with pasta before. But the uni pasta that Christine ordered was just outstanding. It has a rich, creamy pink sauce that is to die for.

I have also heard good things about the spaghetti with prosciutto and parmesan that they serve in a half wheel of cheese. Probably a gimmick, but how could you not love a large half wheel of cheese? I most definitely can not…not love…a large half wheel of cheese. (Double negatives. That got confusing. To sum up: large half wheel of cheese = love.)

The gnocchi we had as a starter, which is made of purple yam, was exquisite. It probably isn’t a standard practice of Italian cuisine, but since I call gnocchi little pillows of heaven (when it’s good), I rate my gnocchi on a scale of pillowy-ness. And I must say, this one was pillow-tastic.

To round off our meal, we had a crepe dessert that was adorned with fun little jellies (tea-flavored, I believe) and one between five clearly was not enough. Though a little on the pricey side, Basta Pasta was one of the more enjoyable dining experiences I’ve had in the city. Uniqueness goes a long way in my book.