Here is an ambitious chef way over his head. The restaurant presents itself as a fine and somewhat sophisticated eatery, and so look the dishes, extremely minimal, nicely presented and expensive. Unfortunately the food does not match the pretentious appearance. The ""burrata and bresaola salad"" (appetizer) came as a small ball of burrata, that tasted more like old mozzarella di bufala than burrata, wrapped in 2 super thin slices of bresaola on an ambiguous salad with dates, endive and parsnips($15). As main corse I had the steelhead (a salmonoid trout) , seared as anybody could sear in a non-stick pan, that was dry, over some extremely salty cooked arugula and with a little blob of something vaguely resembling a super runny risotto with pearl onions, sweet potato and dry tomatoes, of ambiguous flavor ($24). The bread was gummy and as a freebie you get a quarter of a teaspoon of chopped olives with one tiny tiny carrot juice (!!). But we did have 2 waitresses waiting on us, which I believe is what you really pay for. The corkage fee is $15. This was a very disappointing dinner: if you want to be fancy then you can't serve this kind of food: Bashan needs to do a lot of work to justify its prices . And it could also learn to use the right amount of salt, as a start. I will never go back.
Cons: Small portions, ambiguous flavors, very expensive for what you get
more