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Authentic italian with a modern twist


Dedicated to using  sustainable, and locally-sourced ingredients. 

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Authentic italian with a modern twist


Dedicated to using  sustainable, and locally-sourced ingredients. 

Basta Trattoria opened on December 31, 2004. Our founder, Frank Criscuolo dreamed of Basta for decades, wanting to run a sweet little Italian trattoria just like the ones he and Claire visited in Amalfi, Atrani, Ravello, Capri, and Vietri Italy. A little restaurant using only the finest, freshest sustainable ingredients, so fresh that a freezer would not be necessary. This dream became a reality the day Claire phoned Frank to let him know about a vacant space at 1006 Chapel Street in New Haven. At first Frank was concerned about the size, "It's so small" but Claire assured him that "it is enough." Every concern was turned around by the word "enough" which is why when it came time to name the restaurant, Claire asked Frank "How do you say 'enough' in Italian?"

All of your food here at Basta Trattoria is cooked fresh to order. If zucchini is our vegetable for the night, then we cut it only when you order it - we do take freshness very seriously - you are worth it! This takes longer, but we promise that you’ll notice the difference. Thank you for your understanding.

Thank you for joining us and for supporting our mission to bring delicious, pure Italian foods and wines to our sweet little place. We hope you enjoy it and want to come back often. Grazie Mille.

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Eat Together


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Eat Together


New Haven Restaurant Week, 2016


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New Haven Restaurant Week, 2016


New Haven Restaurant Week Menu, 2016

       Basta Trattoria Presents, Restaurant Week Menu, Fall2016

                                      $34- plus tax and gratuity

                                    Select one Appetizer

Basta Salad

Organic mixed baby greens, gorgonzola cheese, dried cranberries, organic apples, toasted almonds, and our limoncello vinaigrette

 

Polenta

Our creamy, classic cornmeal dish, over a pool of San Marzano tomato sauce, topped with grated Grana Padano cheese, and drizzled with white truffle oil

 

Polpetta Piccolo

A small version of our mega popular (CT Magazine best of) meatballs

 

                                       Select one Entree

Penne Autunno

Penne pasta tossed with diced local butternut squash,  fresh sage and organic spinach, topped with goat cheese

 

Scallopini del Pollo

Tender, thin slices of chicken breast, sautéed in extra virgin olive oil and garlic, then pan-braised in a sauce of organic lemon, white wine, capers, and locally produced butter

 

Branzino Piccata

Pan seared in a white wine, lemon and butter sauce with capers and artichoke hearts

 

                                           Dessert

                       Our house made pumpkin almond biscotti