Grilled butterbeans? Charred shishito peppers? Sopa?
Yes, those are the treats that Mixson’s new taqueria Bàsico will be pumping out poolside this summer at the Mixson Bath and Racquet Club, and I have to say I really Iike what I’m seeing on this Mexican-themed menu.
Proprieter Bryan Lewis, formerly of Heirloom Book Co., has tapped two talented chefs — Leila Schardt and Italo Marino — to head up the kitchen at his new North Charleston restaurant. They come with good cred. Both graduated from the Culinary Institute of America. Marino cooked at Daniel and Ai Fiori while Schardt worked for Michael White at Alto and Marea.
Here’s a quote from the press release about what they’re doing
“Básico will allow us to be creative and structure a menu the way we have always wanted – a small, ever-changing, lineup in which we can utilize whole animals and create close relationships with our local farmers. We will produce just about everything in house, including sausages, tortillas and hot sauces, as well as growing some of our own vegetables just outside the restaurant,” say Schardt and Marino. “We are excited to see the atmosphere and community that we can build around Básico.”
They also have two pastry chefs from Chicago joining the team along with beverage director Kevin Hilton.
Speaking of beverages, in honor of Lewis’ prodigious wine background, they will have a Cava tasting menu! I can’t think of anything I’d rather sip while lounging by the pool.
Most everything will be housemade, from the tortillas and the salsas to the ice cream.
The menu has tortas (lamb bacon, heirloom tomato, grilled summer squash) and tacos too (cabeza, grilled shrimp, chorizo). During the dinner hours, the menu expands to include platos grandes with dishes like Michelada Seafood Boil (shrimp, mussels, squid), Pescado (local grouper with honeydew, avocado, pumpkin seed, pickled green papaya, and cilantro), and bone marrow with cilantro gremolata, grilled bread, and micro salad. Tacos are $3/per and tortas are $9. Platos range from $12-$15.
I’ve got to say, I’m pretty excited to see fresh, clean Mexican-influenced fare on a new menu around here.
The restaurant is open to the public for lunch, dinner, and Sunday brunch.