Basil kicks it up to a higher madrega (Brooklyn)
Basil is evolving. The menu offers more small plates and the main dishes and soups (love that kabocha) have gotten more creative. Don't misunderstand. You can still get great pizza, or a great dinner of beautifully prepared fish or pasta. But some of the dishes now go well beyond anything on offer in any other kosher diary restaurant in the Americas. IMHO
By sharing with friends, I tasted:
THE LONELY RAVIOLI
Ricotta and duck egg yolk, salmon "bacon", peas, parmesan (ambrosia)
Avocado mousse, creme fraiche, mango and cucumber, sweet potato chips (perfect)
SMOKED BLUEFISH PATE
Horseradish yogurt, grilled plum, crostini (heavenly)
Rolled with wild mushroom and ricotta, asparagus, cream, parmesan (the flavors melded to achieve greatness)
They have a summer menu that I don't see online, but I loved the wild salmon and a dish in which Chilean Sea bass was complimented by a perfect sauce.
Every restaurant has a downside. Popularity is a mixed blessing, you may have to wait for a table. No reservations. On a July Thursday it didn't fill until after 7, because everyone was presumably already headed to the mountains. It's less crowded at lunch, but the menu is more restricted. It is very, very noisy, in the evening. loud music blaring from speakers. The waiters are willing, but nowhere near as professional as the menu.
I like Basil more every time I go, which is not nearly often enough.