Portland's finest fresh, locally grown Italian cuisine.
Chef Marco Frattaroli teaches us how to make...
In celebration of our 20th Anniversary,...
Since opening doors in 1992 Bastas has always taken advantage of our Northwest bounty. We use local organic produce, meats, forest ingredients as well as fish. All of our fresh pastas as well as sausages, pancetta, breads, desserts and infusions are made in house. We believe in supporting our local artisans, and the couches and tables were made only a few blocks away. The wood on the walls and tables was salvaged from local barn lumber, and even the point of sale system was designed and is maintained locally. We reach outside of Oregon for only one thing... our award winning wine list is Italian, like the owner.
May 14, 2012 at 5:33 pm Had a great time at the Farmer's Market with Eater PDX - read about my favorite early springtime ingredients here: http://pdx.eater.com/archives/2012/05/14/bastas-marco-frattaroli.php
pdx.eater.com
This is Market to Menu, in which Eater shadows a chef's trip to the Portland Farmers Market, following the trajectory of Oregon's freshest ingredients from market stall to restaurant plate....
By popular request our gnocchi made with ricotta and
local nettles served with a sage butter sauce is back up on the Historic Specials Board for $9. Hope to see you at Bastas this weekend!
May 2, 2012 at 5:40 pm Shopping for fresh produce at the Shemanski Farmers Market this morning!
Our longtime customers know all about our historic special this week: Pasta pollo con salvia, a chicken breast sauteed with garlic white wine and sage for $9.95.
You've asked for more rabbit, so we're giving you more rabbit! It's back up on the historic specials board tonight.
We just switched out our historic dinner special for a seasonal favorite: classic nettle and ricotta gnocchi with a sage butter sauce.
Come try our historic dinner special this weekend. We're serving a Basta's classic - Penne with a gorgonzola dolce sauce and a touch of mint for $9.95. The perfect comfort food dish for a day like today!
March 30, 2012 at 1:24 pm We’re air drying chickens at Bastas. Did you know that air drying chickens gives the skin a crispier texture when fried or roasted, while also retaining the moisture in the meat? Plus, the process helps to loosen the fat behind the skin, making for a tastier and healthier dish!
Ci vediamo a cena stasera!
Bis heute abend zum abendessen!
Whether you're having German or Italian, we'll see you for dinner tonight.
Historic special for the week is Spezzatino di Aquello con Canarini, a veal stew with polenta for only $12. Come in and try it out this weekend!
We're getting excited about next Tuesday's German Riesling Wine Dinner at Bastas with Johannes Selbach and Ewald Moseler. Thanks to Liner & Elsen for helping to coordinate and sell out this dinner so quickly! Look forward to seeing you all there.
Fun Fact: Did you know that garlic was long frowned upon in German cuisine because it caused “noticeably unpleasant odors exhaled in breathing”? In recent decades it has gained popularity because of French and Italian influences.
Thanks for helping us celebrate our 20th Anniversary with our weekly historic specials. This week we're bringing back Pichio Pachio, a Sicilian pasta dish made with toasted garlic and eggplant, topped with chile pepper laden tomato sauce and served over spaghetti. Only $8.95, quite the deal!
Did you know that braciole was traditionally known as poor man's chops? Learn about the history of this interesting dish and much more at our special Italian-American dinner tonight. Look forward to seeing you all there!
March 1, 2012 at 2:50 pm Italian History Dinner with Marco http://conta.cc/ABJnsv
Check out my latest campaign by Constant Contact.
If you missed out on our 2011 Historical Dinner Series, you've got another chance to attend one of Basta's very popular educational dinners. On March 6th, join us as we kick off a quarterly Historical Dinner Series with an exploration into "The Advent of Italian-American Cuisine," specifically focu…
20th Anniversary Historic Special Update: Starting tomorrow we'll have Red Wine Braised Goat served over Creamy Polenta for $9.95.
We're excited to announce that Allison Jones, Portland Monthly 'Eat Beat' writer, will be our guest speaker on March 6th as we kick off the next topic in our Historical Dinner Series - The Advent of Italian-American Cuisine.
We love some good mullet roe at Bastas. Come try our historic special this week - Spaghetti with Sardinian Bottarga for $9.95.
Curious to learn about the invent of the sandwich? Or why fennel sausage is considered “Italian Sausage” in America? Sign up for our next historic dinner “The Advent of Italian-American Cuisine” on Tuesday, March 6th. Call today to reserve your spot! (503) 274-1572
