For my sister's birthday, I took her to Basta Pasta in NYC, a Japanese-Italian restaurant. What an experience!
OK, so uni-tomato pasta and spaghetti with flying fish roe may not be for everyone. (Although, for me and my sister, it was to DIE for! Almost as good as the foie gras we had at Morimoto's in Philadelphia. Although the NYC Morimoto is not nearly as good...more on that in another post.)
But the attention to detail on the service made us feel right at home: and, even more rare in NYC, like the restaurant really wanted us there and appreciated our presence.
From the time you walk in, you KNOW this restaurant is unlike any other. It's a complete open kitchen. By that, I mean that the fridge and freezer units are in the waiting area. The hot foods station is on the right side of the restaurant, and the salad station on the left side. The kitchen was calm, efficient and organized: a far cry from the "creative chaos" that you see on Food Network!
This place taught me that it's the details and execution that make people feel special. Here's what they did right:
- They were excited to see us and welcomed us right away.
- They offer all their pastas in half portions: perfect for trying lots of flavors!
- Our parmasean-prosciutto pasta was brought in a half-rind of parmasean cheese, and plated and decorated before our eyes!
- When my sister and I shared our appetizers, they plated 2 half portions for us: at no additional charge!
- When our waiter set down our tea, he turned the teacup so the handle faces our right hand
All this, in a restaurant with reasonable prices, no attitude, and luscious food! When we left, we were floating on air!
