Pizzeria Basta will team up with Infinite Monkey Theorem for First Fridays all summer long

We were sitting at Pizzeria Basta's bar today, sipping the very first glass poured from the restaurant's very first keg of the Infinite Monkey Theorem Sauvignon Blanc -- a wine we didn't need a score guide to tell us was taut, citrusy and perfect for spring -- when we had...

By Laura Shunk

February 18, 2011

Help us weather the uncertain future

We know — the economic times are hard. We believe that our work of reporting on the critical stories unfolding right now is more important than ever.

We need to raise $17,000 to meet our goal by August 10. If you’re able to make a contribution of any amount, your dollars will make an immediate difference in helping ensure the future of local journalism in Denver. Thanks for reading Westword.

Contribute Now

Progress to goal

$17,000

$7,400

Audio By Carbonatix

[
          {
            "name": "GPT - Billboard - Slot Inline - Content - Labeled - No Desktop",
            "component": "23668565",
            "insertPoint": "2",
            "requiredCountToDisplay": "2"
          },{
            "name": "STN Player - Float - Mobile Only ",
            "component": "23853568",
            "insertPoint": "2",
            "requiredCountToDisplay": "2"
          },{
            "name": "Editor Picks",
            "component": "17242653",
            "insertPoint": "4",
            "requiredCountToDisplay": "1"
          },{
            "name": "Inline Links",
            "component": "18838239",
            "insertPoint": "8th",
            "startingPoint": 8,
            "requiredCountToDisplay": "7",
            "maxInsertions": 25
          },{
            "name": "GPT - 2x Rectangles Desktop, Tower on Mobile - Labeled",
            "component": "24956856",
            "insertPoint": "8th",
            "startingPoint": 8,
            "requiredCountToDisplay": "7",
            "maxInsertions": 25 
          
          },{
            "name": "Inline Links",
            "component": "18838239",
            "insertPoint": "8th",
            "startingPoint": 12,
            "requiredCountToDisplay": "11",
            "maxInsertions": 25
          },{
            "name": "GPT - Leaderboard to Tower - Slot Auto-select - Labeled",
            "component": "17676724",
            "insertPoint": "8th",
            "startingPoint": 12,
            "requiredCountToDisplay": "11",
            "maxInsertions": 25
          }
        ]

We were sitting at Pizzeria Basta's bar today, sipping the very first glass poured from the restaurant's very first keg of the Infinite Monkey Theorem Sauvignon Blanc -- a wine we didn't need a score guide to tell us was taut, citrusy and perfect for spring -- when we had occasion to raise our glasses: The pizzeria just signed on to serve pies at the winery every First Friday this summer.

"We're pretty excited," Basta's chef-owner, Kelly Whitaker, told us. "We love doing First Friday."

The winery sees a huge crowd on First Friday when the weather is nice, and people come to the Santa Fe arts district to wander galleries. The Infinite Monkey Theorem's gatherings have a party vibe, with DJs and vendors, who come in to entertain and feed the masses. Basta will become a permanent fixture, Whitaker says, replacing several carts and mobile concepts that the Infinite Monkey Theorem worked with last year.

Right now, that means he and his crew will hawk the Basta pizzas from a little custom-made mobile oven. "But we may have a permanent outdoor oven in the works," he says. And no matter what, Basta will be on hand for every First Friday beginning April or May, depending on weather.

We'll toast to that.

Follow @CafeWestword on Twitter

Laura Shunk was Westword's restaurant critic from 2010 to 2012; she's also been food editor at the Village Voice and a dining columnist in Beijing. Her toughest assignment had her drinking ten martinis and eating ten Caesar salads over the course of 48 hours. She still drinks martinis, but remains lukewarm on Caesar salads.

A message from Food & Drink Editor Molly Martin: If you value independent journalism, please consider making a contribution to support our continued coverage of Denver’s evolving dining scene and the latest culinary innovations our community offers.

Support Today