Basilio — Review by Bon Appetit

The Dishes

Basilio showcases an impressive commitment to homemade Italian cuisine. The zucchini blossoms are hand-picked fresh from the garden and stuffed with a delicate blend of ricotta, parmigiano, and mozzarella with black pepper, then lightly fried to order. The ravioli is made fresh in small batches, typically stuffed with spinach and ricotta or seasonal fillings like pumpkin and butternut squash, served with either fresh tomato or brown butter sauce. The bucatini pasta is made from Durham wheat flour and water, rolled and cut thicker than store-bought varieties, representing the restaurant's dedication to handcrafted preparation.

The protein preparations demonstrate classical European training. The pork shank (pork osu) is cleaned of excess fat, quickly floured and fried to coat, then braised with a soffritto base of olive oil, onions, carrots, and celery, finished with wine, tomato sauce, and served over creamy mashed potatoes with porcini mushrooms for an earthy, rich flavor. The duck breast arrives with a sophisticated fig sauce made from flour, figs, butter, white wine, cherries, shallots, and veal stock, reduced to concentrate the flavors. The branzino is imported from Spain and grilled whole with garlic and lemon, allowing the delicate fish to cook evenly and maintain its natural flavor without overpowering sauces.

The Experience

The restaurant occupies a converted carriage house from an old mansion, maintaining an isolated, intimate setting that cannot be seen from the main road. This architectural feature contributes to its nostalgic, stepping-back-in-time atmosphere that feels increasingly rare in modern dining. The vintage bocce courts visible in the backyard, where diners still play while wearing ties, showcase the old Italian-American social traditions. The kitchen maintains meticulous attention to detail, with staff checking table stability, proper silverware placement, and restaurant branding. The owner personally conducts pre-service inspections, demonstrating the hands-on family management that has preserved the restaurant's character for over a century.

Value & Pricing

No specific pricing information was provided in the transcript, though the emphasis on fresh, handmade preparations and imported ingredients suggests mid to upper-range pricing typical of authentic, established Italian restaurants.

Notable Moments

When you come in here, you're not going to find a place like this much longer. So, yeah, nostalgic.

The restaurant was purchased by my father about 50 years ago. He worked in restaurants on ships actually. That's why he got all the ships on the wall. He always wanted to have a restaurant. So it was a dream of his and the opportunity presented itself with this place. I made a promise to him that we will keep it running.

We received a letter from Bon Appetit requesting a recipe for our tiramisu which we never replied to and then you came along. So I don't know, synchronicity or whatever it's called.

The Verdict

Basilio represents a vanishing breed of authentic, family-operated Italian restaurants dedicated to preserving traditional cooking methods and ingredients. Now celebrating its 105th year with its third generation of family stewardship, the restaurant stands as a living museum of Italian-American culinary heritage. This establishment is best for diners seeking genuine Italian cooking executed with respect for tradition, those who appreciate historic ambiance and stories embedded in every corner, and anyone interested in experiencing a restaurant that has maintained its integrity and character across more than a century of operation. The owner's commitment to handmade pastas, fresh seasonal ingredients grown on-site, and classical preparation techniques makes Basilio a destination restaurant worth seeking out despite its hidden location away from main roads.