Basil T’s Brewery and Italian Restaurant is preparing for the a celebration of local restaurants, Jersey Shore Restaurant Week. Running from November 5 -14, 2010, Jersey Shore Restaurant Week gives locals and visitors a taste of the food and drink offerings of various New Jersey restaurants and pubs along the Jersey Shore.
The first Restaurant Week in November 2009 drew 56 restaurants, the second in April 2010, 75. Thousands came out to enjoy specially priced 3 course meals at the Shore’s best restaurants and all Special Events sold out. November 2010 will be the third Jersey Shore Restaurant Week.

Basil T’s is no stranger to great beer and delicious food. The results of the 27th Annual Readers’ Choice Restaurant Poll recently honored the Red Bank brewery and Italian restaurant as it won best in Central NJ in both the Best Beer and Best Pub categories. The Italian restaurant in New Jersey offers six handcrafted beers (which includes a seasonal offering) by the Pint, Mug, Growler or Basil’s Sampler. Basil T’s is ready and excited to participate in this year’s Jersey Shore Restaurant Week. You can expect a full array of beer, wine and great Italian meals to be on hand during the entire event. For more information on Jersey Shore Restaurant Week or to buy tickets to the event, please visit this link: http://www.jerseyshorerestaurantweek.com/

Learn More About One of the Top NJ Restaurants

The Original Basil T’s is all about tradition. Everything is homemade, from the sauces and dressings to the mozzarella cheese, as well as the spectacular desserts and award winning beers. Visit this Italian Restaurant in New Jersey and experience truly unequaled culinary delights that only generations of dedication can produce. To the Rallo family, the Original Basil T’s is much more than a restaurant. . .it is life itself.
To view menu options or to make a reservation, visit Basil T’s online here: http://www.basilt.com/

Announcing the Basil T’s Monday Night Burger Night.

Come to Basil T’s in Red Bank and enjoy Monday Night Football like never before: your choice of three delicious salads, char grilled Black Angus burger, a pint of our homemade micro brews or glass of Principato Vini de Casa, all enjoyed in front of 12 large flat screens around our lively bar scene.  Best part – all this for $20.  Monday Night has never looked better.

The “Wine Professor” Anthony Verdoni and “The Tasso” Victor Rallo, Jr. weigh in with their thoughts on the Wine of the Week, Fattoria Vignavecchia Chianti Classico 2004.

Anthony Verdoni (AKA “The Wine Professor”)

Value: B+

You’re buying more than wine here. You’re buying history. The handsome, bearded man on the label is Odoardo Beccari, who founded Vignavecchia in 1876. He retired to this estate in Radda after a life as an explorer, botanist, zoologist, and ornithologist. In his commitment to scientific research, he made arduous journeys to such distant lands as New Guinea and Sumatra – and he later brought this intellectual curiosity back to his vineyards. His descendants run the winery today, adhering to the high standards that Odoardo set so many decades ago.

Radda is one of Chianti Classico’s most important and historic villages. The Sangiovese here is powerful and complex, much as it is in Montalcino. The wines age well. The 2004 vintage was superb, bordering on spectacular. Vignavecchia Chianti Classico is rounding into shape. It is perfect when decanted or when it is served in large, balloon glasses.

All of the flavors of the Merlot are well integrated into the oak and Sangiovese. Balance is everything! The color is ruby to purple, an almost brilliant eggplant hue. The taste is peppery with dark fruit nuances from the Merlot. The best part for me was the prolonged, lingering, fruity finish. You can hold this wine for another 3-5 years, if you have the patience. Treat yourself. Buy some history.

Victor Rallo, Jr. (“The Tasso”)

Overall quality: B+

Value: A

When you meet Orsola Beccari you know immediately the Vignavecchia makes great wine. She is dynamic, fun and energetic just like the wines her family produces, and the 2004 Chianti Classico is no exception. This wine is an excellent bridge wine, the infusion of 15% merlot when blended with the oak aged sangiovese produces and international style Chianti Classico that appeals to the American palate. This wine has excellent balance, beautiful fruit and a delightful finish. A great choice with hard cheeses, roasted meats and even a pizza.