Best Wood-Fired Pizza (and Bread, and Lasagna…)
It’s been fifteen years since now-James Beard Award-winning and Michelin-starred restaurateur Kelly Whitaker debuted his first restaurant, Basta, and it still feels fresh and lively. As it was on day one, nearly everything is cooked in a single wood-fired oven, including naturally fermented pizzas made with flour from Whitaker’s nearby artisan mill, Dry Storage. The clam pie remains a favorite, but you can’t go wrong with anything on the menu here, whether you opt for a loaf of the charred and chewy piada and a fresh Caesar salad or another Basta staple, the delicately layered lasagna.