Ready your forks and knives as Little Italy is about to get a dose of Sam the Cooking Guy's unique take on Italian fare with his new restaurant, Basta!, opening its doors on June 6. Nestled in the Piazza della Famiglia, diners at Basta! will have a front-row seat to the vibrant scene of the pedestrian plaza, savoring their meals with views of the bustling neighborhood and the iconic Local Italy Fountain.
This latest culinary venture from YouTube sensation Sam Zien, better known as Sam the Cooking Guy, is created in collaboration with the Grain & Grit Collective, also behind successful eateries like Little Italy Food Hall and Carnitas Snack Shack. According to Eater San Diego, the joint stretches over 1,646 square feet, boasting a cozy patio terrace, a welcoming bar, and a sizable dining area to accommodate the anticipated throngs of food enthusiasts.
At the helm of Basta!'s kitchen is Gavin Mills, a veteran of the Michelin-starred No. 1 Lombard Street and a winner on the Chopped TV series. The menu is a playful medley of Mills' and Zien's imaginations, offering what Zien describes as "silly [and] playful" dishes meant to bring fun to the dining table. Signature items include an adventurous bone marrow garlic bread, savory sardines, and a sumptuous handmade cavatelli with Santa Barbara uni, which Zien suggests "could be the gateway for most people who aren't fans," according to the Eater San Diego interview.
It's not just the entrees that are getting a makeover. On the dessert menu, traditional Italian sweet treats are getting a quirky twist with offerings like donut misu, replacing ladyfingers with glazed donuts, and cannoli reimagined as a deconstructed chip-and-dip concoction. The drink list will complement these dishes with a selection of wines spanning from Italy to California and even feature an Aperol cocktail named Dea Tropicale, which marries guava with coconut cream.
While Basta! prepares for its grand opening, its mission isn't only about food. According to their website, the restaurant places a high value on the well-being of their staff and aims to foster a supportive, creativity-driven workspace. They're set on providing an exceptional experience that extends beyond the plate, aiming to create an atmosphere where laughter is just as important as the flavor on the menu. With plans to expand, Zien has his sights set on a standalone restaurant that could merge the concepts of Samsburgers and Not Not Tacos in the future.
