Basta, which means "enough" in Italian, represents the philosophy of our restaurant. We believe that simple, properly prepared food and a good bottle of wine are all you need for a satisfying meal.
The wood fire oven is our centerpiece. We utilize it to impart unique flavor to the components of our dishes. Pizzeria Basta’s food is the culmination of the talents and passions of many. The people and products that make up Basta are the lifeline of the restaurant. “We meet everyone we purchase from. We believe it is important to know and understand the philosophy behind the product.” KW.
For this reason, I would first like to thank the people that have contributed to Basta’s story thus far.
Weins Construction. When I met the general contractor Rob, I knew immediately that he was the right man for this project. His great resume of projects in Colorado, his personality, talent, and professionalism convinced me that this would be an enjoyable build. Thanks for everything Rob. weinsinc@aol.com
Steven Katz . He is responsible for a great many things in the design of Basta. As I struggled to verbalize my vision for the floor plan, Steve effortlessly produced 3-D models. My dreams for the look and style of the restaurant came to fruition in his hands. It’s great to know you and to have become your friend. Thanks Steven for helping me sleep at night. skatz@hayneco.com
Nea Designs. Lynnea and I have worked together on several design projects. She is young, up and coming, and full of ideas. She builds great design in enigmatic layers. The end result never fails to amaze me. Based on one good concept, she brings the whole package together. I highly recommend her for any of your design needs. Thanks L. www.neadesigns.com
The Peloton. I would also like to thank the Peloton for their many contributions in support of the project. The staff’s incredible vision of bringing something new to Boulder is what drew us to this space. They have followed through with all that they promised and more. Special thanks to Chris, Peter, Cindy, and Zack. www.thepeloton.com
My family. Support from my wife Erika, my baby Somi, Dad, Mom, cuz ED, Jan, Linda, Aunt Janet, GM Taylor and my passed GP Taylor (yes, he was with me too), all the other grandparents, and my wife again and again. Thank you so much to all of you!!!!!!!!!!!
BIOS
Kelly Whitaker, chef I owner
Chef Kelly Whitaker started cooking in Fort Collins while attending Colorado State University. Prior to graduating with his degree in Restaurant Management, he went abroad to study at Hotel Institute Montreux in Switzerland. This led to his first stint in Italy on the island of Procida off the coast of Naples. He returned to the US with an insatiable appetite to push his culinary skills. This desire eventually took him back to Italy and then to Los Angeles. In L.A., Michelin Star restaurants were his teachers. Kelly was one of the opening cooks for Hatfield’s (1 Michelin) and most recently a fish cook at Providence (2 Michelin). While working at Providence, he was approached to be the opening chef for a wood fire pizzeria in Hollywood. Cooking pizzas by day and fish by night, his small reputation for being the wood fire pizza cook began to unfold. “The staff at Providence would ask for pizza, so occasionally I would bring it in for family meal. They loved it.” Kelly returned to Colorado in October of 2008 with one goal in mind: to open a place of his own. Basta represents all the people and experiences he learned from along the way.
Brad Rossini I Pastry
Brad grew up on a small farm in rural Pennsylvania. Raising animals, growing vegetables, and working in his family’s butcher shop laid the groundwork for his future culinary endeavors. At 17, Brad enrolled in The Culinary Institute of America in New York. After graduation, he was the opening chef for Trattoria ai Fratelli, an upscale Italian restaurant featuring a wood-fired pizza oven and hearth breads. Soon Fratelli’s was named best Italian restaurant in central PA. Thirsty for more knowledge and experience, Brad came to Colorado. He worked at Pulcinella Ristorante in Fort Collins and immersed himself in the study of traditional Italian cuisine and wine for the next six years. He also cultivated his passion for artisan breads and desserts. In 2002, Brad travelled to Piemonte, Italy where he worked at 1 Michelin La Ciau del Tornavento. There he learned the local Piemontese breads and pastries. Philadelphia was his next stop, working under Georges Perrier at Brasserie Perrier. These days, if you’re friends haven’t hired Brad to chef their dinner party; you can find him sharing his knowledge of natural foods at Whole Foods Market here in Boulder.
The wood fire oven is our centerpiece. We utilize it to impart unique flavor to the components of our dishes. Pizzeria Basta’s food is the culmination of the talents and passions of many. The people and products that make up Basta are the lifeline of the restaurant. “We meet everyone we purchase from. We believe it is important to know and understand the philosophy behind the product.” KW.
For this reason, I would first like to thank the people that have contributed to Basta’s story thus far.
Weins Construction. When I met the general contractor Rob, I knew immediately that he was the right man for this project. His great resume of projects in Colorado, his personality, talent, and professionalism convinced me that this would be an enjoyable build. Thanks for everything Rob. weinsinc@aol.com
Steven Katz . He is responsible for a great many things in the design of Basta. As I struggled to verbalize my vision for the floor plan, Steve effortlessly produced 3-D models. My dreams for the look and style of the restaurant came to fruition in his hands. It’s great to know you and to have become your friend. Thanks Steven for helping me sleep at night. skatz@hayneco.com
Nea Designs. Lynnea and I have worked together on several design projects. She is young, up and coming, and full of ideas. She builds great design in enigmatic layers. The end result never fails to amaze me. Based on one good concept, she brings the whole package together. I highly recommend her for any of your design needs. Thanks L. www.neadesigns.com
The Peloton. I would also like to thank the Peloton for their many contributions in support of the project. The staff’s incredible vision of bringing something new to Boulder is what drew us to this space. They have followed through with all that they promised and more. Special thanks to Chris, Peter, Cindy, and Zack. www.thepeloton.com
My family. Support from my wife Erika, my baby Somi, Dad, Mom, cuz ED, Jan, Linda, Aunt Janet, GM Taylor and my passed GP Taylor (yes, he was with me too), all the other grandparents, and my wife again and again. Thank you so much to all of you!!!!!!!!!!!
BIOS
Kelly Whitaker, chef I owner
Chef Kelly Whitaker started cooking in Fort Collins while attending Colorado State University. Prior to graduating with his degree in Restaurant Management, he went abroad to study at Hotel Institute Montreux in Switzerland. This led to his first stint in Italy on the island of Procida off the coast of Naples. He returned to the US with an insatiable appetite to push his culinary skills. This desire eventually took him back to Italy and then to Los Angeles. In L.A., Michelin Star restaurants were his teachers. Kelly was one of the opening cooks for Hatfield’s (1 Michelin) and most recently a fish cook at Providence (2 Michelin). While working at Providence, he was approached to be the opening chef for a wood fire pizzeria in Hollywood. Cooking pizzas by day and fish by night, his small reputation for being the wood fire pizza cook began to unfold. “The staff at Providence would ask for pizza, so occasionally I would bring it in for family meal. They loved it.” Kelly returned to Colorado in October of 2008 with one goal in mind: to open a place of his own. Basta represents all the people and experiences he learned from along the way.
Brad Rossini I Pastry
Brad grew up on a small farm in rural Pennsylvania. Raising animals, growing vegetables, and working in his family’s butcher shop laid the groundwork for his future culinary endeavors. At 17, Brad enrolled in The Culinary Institute of America in New York. After graduation, he was the opening chef for Trattoria ai Fratelli, an upscale Italian restaurant featuring a wood-fired pizza oven and hearth breads. Soon Fratelli’s was named best Italian restaurant in central PA. Thirsty for more knowledge and experience, Brad came to Colorado. He worked at Pulcinella Ristorante in Fort Collins and immersed himself in the study of traditional Italian cuisine and wine for the next six years. He also cultivated his passion for artisan breads and desserts. In 2002, Brad travelled to Piemonte, Italy where he worked at 1 Michelin La Ciau del Tornavento. There he learned the local Piemontese breads and pastries. Philadelphia was his next stop, working under Georges Perrier at Brasserie Perrier. These days, if you’re friends haven’t hired Brad to chef their dinner party; you can find him sharing his knowledge of natural foods at Whole Foods Market here in Boulder.
