New Jersey Monthly’s 27th Annual Readers’ Choice Restaurant Poll awards the brews of the Red Bank brewery and Italian restaurant as the winner in the Best Beer and Best Pub categories in Central Jersey.

Inside Jersey’s Best of N.J. Restaurants feature listed Basil T’s as the winner for Best Brew Pub in New Jersey.

Basil T’s continues to impress critics and guests with its fresh Italian meals and homemade beer.  The 24-year-old restaurant has become a local favorite and one of the best restaurants and bars in Red Bank.  The Red Bank microbrewery features a minimum of six hand crafted ales each season.

All of the beers are brewed by Gretchen Schmidhausler, who is only the second Head Brewer in Basil T’s history.  She has been brewing beers for over 14 years and is a graduate of the American Brewers Guild’s Craftbrewers Apprenticeship Program, in Woodland, CA.

Basil T’s was recently featured in Draft Magazine’s Online Exclusive: Top 10 Beers Brewed by Women, honoring Basil T’s brewer Gretchen Schmidhausler.

Gretchen and Basil T’s have also received recognition for The Original Basil T’s Maxwell’s Dry Stout:

• Gold Medal Winner, 2006 Great American Beer Festival (GABF), “Classic Dry Irish Stout”
• Bronze Medal, 2003 GABF, “Coffee Flavored Beer”
• Gold Medal, 2002 GABF, “Coffee Flavored Beer”

The next time you’re looking for an evening out, Basil T’s will not disappoint you.  Plan an evening in Red Bank to enjoy a fresh, authentic Italian meal and a refreshing, cold, award-winning beer at one of the finest restaurants and microbreweries in New Jersey.

Wine Society Exclusive List – Updated for August 2010

Everyday, Wine Society Members can purchase these wines for half off the prices shown below.

Wine Society Exclusive List

Everyday, Wine Society Members can purchase these wines for half off the prices shown below.

Vini Rossi

Villa Rocca Pinot Nero 2008 (Veneto)
100% pinot nero
30

Grimaldi Dolcetto di Diano D’Alba 2007 (Piemonte)
100% dolcetto
33

Sottimano Mate 2007 (Piemonte)
100% brachetto
34

Odoardi Savuto 2004 (Calabria)
45% gaglioppo, 15% greco nero, 15% nerello cappuccio, 15% magliocco canino, 10% sangiovese
36

Dimajo Norante Cabernet Sauvignon 2007 (Molise)
100% cabernet sauvignon
38

Cusumano Benuara 2006 (Sicilia)
70% nero d’avola, 30% syrah
38

Statti Gaglioppo 2006 (Calabria)
100% gaglioppo
38

Terre Borboniche Ciro Rosso 2004 (Calabria)
100% gaglioppo
38

Castello Di Luzzano Carlino 2006 (Lombardia)
100% croatina
39

Smeriglio “Baracchi” Merlot 2006 (Toscana)
100% merlot
40

Meso Buio 2005 (Sardegna)
100% carignano
41

Oddero Barbera D’Alba 2006 (Piemonte)
100% barbera
42

Mazzei Bronzone Morellino di Scansano 2004 (Toscana)
100% sangiovese
44

Mascarello Dolcetto D’Alba 2005 (Piemonte)
100% dolcetto
48

Principe Pallavicini Amarasco 2005 (Lazio)
100% cesanese
48

Cantine Ciolli “Cirsium” Cesanese 2003 (Lazio)
100% cesanese
60

Colle dei Venti Barbaresco 2006 (Piemonte)
100% nebbiolo
60

Tolaini Valdisanti Toscana IGT 2006 (Toscana)
75% cabernet sauvignon, 20% sangiovese, 5% cabernet franc
80

Garda Classico Rosso 2004 (Lombardia)
85% groppello, 10% sangiovese, 5% barbera e marzemino
80

Lungarotti San Giorgio 2000 (Umbria)
50% cabernet sauvignon, 40% sangiovese, 10% canniolo
90

Avignonesi Desiderio Merlot 2005 (Toscana)
100% merlot
90

Donatella Cinelli Colombini Brunello di Montalcino 2004
100% sangiovese
100

Domus Vitaes Brunello di Montalcino 2004 (Toscana)
100% sangiovese
100

Vini Bianchi

Mandarossa Fiano 2008 (Sicilia)
100% fiano
29

Cataldo Sauvignon 2009 (Sicilia)
100% sauvignon blanc
29

La Rocca Pinot Grigio 2009 (Veneto)
100% pinot grigio
30

Allegrini Corta Giara Chardonnay 2008 (Veneto)
100% chardonnay
30

Alios Lageder Pinot Grigio 2007 (Alto Adige)
100% pinot grigio (Oak Aged)
32

Re Manfredi Bianco 2008 (Basilicata)
70% muller thurgau, 30% traminer
36

Attems Pinot Grigio 2008 (Friuli)
100% pinot grigio
40

Edi Kerber Colliio Bianco 2008 (Alto Adige)
70% friulano, 15% malavasia istriana, 15% ribolla gialla
60

During her stay in Bavaria, one of the world’s true beer meccas, Gretchen visited Wurstkuchl, a tavern situated along the Danube River . Wurstkuchl (pictured, right) has roots that date back to the 12th century when the location provided slow-simmered meals for stonemasons, dockers and crane workers.

Though now geared largely toward visitors, Wurstkuchl serves much the same purpose it did hundreds of years ago: providing its patrons with delicious food and drink.

While there Gretchen enjoyed Bavarian wheat beers, dark and golden lagers, and Rauch (smoked) beers. The tastes and aromas will serve as inspiration for future beers brewed at the Red Bank bar Basil T’s.

Never satisfied with producing anything less than the best, Gretchen is always looking for ways to improve an already award-winning selection of beers at Basil Ts.

Visit the Basil T’s website to view its world-class authentic Italian menu and to learn more about its six, handcrafted beers: http://www.basilt.com/

Learn More About One of the Top New Jersey Bars

Stay current on all the latest news, including Gretchen’s adventures in the brewing world, here and at: http://www.basilts.net

A Jersey Shore Restaurant Week Special Event

Burgers, Bloodies and Brews

April 24 from 12-3 ONE DAY ONLY

Choose a Burger made with Black Angus beef, an Award Winning Micro-brewed Beer (brewed in house) or a Bloody Mary of your choice. $12

Burgers:

“Big Vic Burger”

Grilled Black Angus beef, provolone cheese, hot peppers and sautéed onion

Served with tomato salad and French fries

PLT Burger

Grilled Black Angus beef on a house made panini roll, crisp pancetta, romaine lettuce, blue cheese

Served with tomato salad and French fries

Arugula Burger

Grilled Black Angus beef on a house made panini roll, Coach farms goat cheese and fresh arugula. Served with tomato salad and French fries

Formaggio Burger

Grilled Black Angus beef on a house made panini roll, with your choice of American, Mozzarella, Swiss or provolone cheese. Served with tomato salad and French fries

Our Beers:

Ms. Lucy’s Weimaraner Wheat
A filtered American-style wheat beer with a refreshingly clean character. Blond in color and lightly hopped with Saaz hops.

Rosie’s Tale Waggin’ Pale Ale
A classic American Pale Ale characteristically well-hopped with Cascade hops. Fermented cool for a dry, crisp quality

Basil’s Rocket Red Ale
A medium-bodied amber ale with a nice malty flavor accented with caramel malts and well-balanced with Crystal hops. 5.0% abv.

Maxwell’s Dry Stout
A classic Stout with roasted barley bitterness and a dense, creamy head. A touch of coffee adds to the rich, complex character.

Our Seasonal Beers change accordingly and include a wide array of styles. Please ask your server or bartender about our current seasonal brew.

Bloody Marys:

The Standard

Tomato juice, horseradish, Worcestershire sauce, a touch of Tabasco and salt and pepper. With Tito’s Vodka and fresh squeezed lemon and lime.

Vongole Mary

Clam juice, tomato juice, horseradish, Worcestershire sauce, a touch of Tabasco and salt and pepper. With Tito’s Vodka,fresh squeezed lemon and celery stick.

Diavlo Mary

“this one is spicy” tomato juice, horseradish, Worcestershire sauce, Tabasco, hot pepper puree and salt and pepper. With Tito’s Vodka,fresh squeezed lemon and lime.

If you walk into the kitchen of our Italian restaurant in NJ, you won’t see any bags of pasta, but you might spot bags of flour. That’s because we make all our pasta, from scratch, in house.  We make the dough, we cut the rigatoni, we ruffle the pappardelle. Doing this adds a unique freshness and authentic taste to all of our pasta dishes we serve at our NJ restaurant.

Walk around a little more, and you’ll see tomatoes. Lots and lots of tomatoes. Here in the Garden State, we take advantage of the abundance and freshness of our state vegetable, the Jersey Tomato. We purchase all our tomatoes from local farms whenever they are in season and are proud to say that Jersey tomatoes make some of the best Pomodoro sauce around. All our tomatoes are ripened in our NJ restaurant for the juiciest, most flavorful taste possible. Many places will use tomatoes as soon as they receive them, but we know you can’t rush perfection.

Jersey tomatoes aren’t the only seasonal ingredients we include in our menu. We carefully select every element of every dish, and compliment our menu with items like dandelion greens, broccoli rabe, ramps, wild mushrooms, fava beans, watermelons, cantaloupe, apples during their peak of freshness and seasonality. We also only use fresh, never frozen hand-cuts of seasonal fish, and avoid farm raised seafood products as we believe the quality and taste are sacrificed.

After you’ve had the homemade pasta topped with the homemade sauce, you’ll probably want to wash it all down with, you guessed it, our homemade beer. (Our gold medal, award winning, homemade beer to be precise.) With five deliciously distinct styles and our many seasonal brews, there’s a beer for every taste and a Sampler if you’d rather taste every beer from our Red Bank brewery.

Last but certainly not least, is dessert (if you’ve managed to save room for it) made by our own pastry chef. Our house made pastries are inspired by authentically Italian recipes from places like Attanasio Pastry Shop in Naples, birthplace of the Sfogliatella. Basil T’s owner Victor Rallo wanted to make sure our recipe was authentic as possible, so he dropped in on the kitchen of Attanasio on his last trip to Naples.

At Basil T’s, we have a passion for everything we serve. Our approach to dining embraces the entire spectrum of fresh and homemade in order to bring that passion to you. That’s why when we say fresh and homemade, we mean Fresh and Homemade!

Our customers asked us about Basil T’s famous pasta fagioli, so we decided to film Victor Rallo making his famous Italian dish. An addition to Basil T’s video recipe series, Victor Rallo shows Red Bank Italian food lovers how he puts together his pasta fagioli in under six minutes.

Using only the freshest ingredients and a top notch extra virgin olive oil, Victor explains which ingredients give you the best flavor and insists to cook like an Italian by not being shy with your basil or sea salt. Victor is committed to using homemade ingredients for his pasta fagioli, but offers alternatives to Red Bank Italian food fans as well.

Once you watch Victor Rallo prepare his pasta fagioli, how about try it yourself? We would love to see pictures or your own version of homemade pasta fagioli. Send pictures to BasilTmail@gmail.com, or post them to our Facebook page.

Red Bank Italian Food Fans Are Buzzing About Basil T’s

Get a glimpse of Victor Rallo doing what he does best and watch him make his famous pasta fagioli through Basil T’s video recipe series. Come by Basil T’s restaurant in Red Bank to taste it for yourself and see why our customers are raving about all of Victor’s Italian dishes.

March is almost over, have you taken advantage of Basil T’s Anniversary Roll Back Specials?

Italian food lovers in Red Bank only have until the end of the month to get to Basil T’s where they have rolled back their prices to what they were 24 years ago when Basil T’s first opened its doors. Basil T’s is celebrating their 24th anniversary with amazing restaurant specials for Red Bank Italian food fans.

Amazing Red Bank Restaurant Specials For March

Stop by Basil T’s in Red Bank from Monday to Thursday for the rest of the month and get the famous lasagna al Forno for $12 along with a mug of the award winning house made micro brewed beer for just $3. Finish off with any of our delicious $5 desserts, like Big Vic’s mouth watering tiramisu.

The entire menu at our Red Bank restaurant is featuring roll back prices, so enjoy your favorite Basil T’s meal at just a fraction of the price. Check out the entire rollback menu and we hope to see you soon!

Jersey Shore Restaurant Week 2010

April 16-25

Saturday Nights Until 7pm

3 Course Pre-Fixe Dinner $20.10

ANTIPASTI & INSALATE

Caesar: fresh romaine, traditional Caesar dressing shaved Reggiano, ciabatta toast

Mesculino: mesculin greens, pignoli nuts, ceci beans, house made balsamic vinaigrette, provolone

Caprese: fresh mozzarella and plum tomato with extra virgin olive oil

Cozze: fresh black shell mussels, garlic, white wine, ceci beans, Italian parsley

Calamari: golden fried calamari, with homemade marinara sauce

PIATTI DEL GIORNO

Rigatoni Rapini: House made rigatoni, fresh broccoli rabe, Italian sausage, garlic, extra virgin olive oil and Parmigiano Reggiano

Frutti di Mare: House made chitarra pasta, mussels, clams, calamari, pomodoro fresco, basil &

extra virgin olive oil

Spaghettini and Meatballs: Big Vic’s Famous meatballs slow cooked in Italian tomato

sauce with house made spaghettini

Pollo Parmigiana – Pan fried chicken cutlet (not deep fried), with fresh mozzarella,

house made tomato sauce and house made spaghettini

Sogliola Milanese – Fresh hand cut filet of sole, breaded and pan fried in extra virgin olive oil, arugula and red onion salad, tomato oregenata, and grilled lemon

Pollo Francese – Tender chicken cutlet, white wine, capers and lemon with creamy

spinach risotto and lemon gremolata

Saltimbocca – Pork tenderloin pounded thin with Prosciutto di Parma, fresh sage, sauté escarole, and crispy fingerling potato

Salmone – Grilled King Salmon filet, with sautéed fresh escarole, scarlotti beans, garlic and extra virgin olive oil

DOLCI

Cannoli Biscotti – Mini chocolate and traditional cannoli filled with homemade cannoli cream and fresh baked biscotti

Cioccolati – Flourless chocolate cake with fresh cream and seasonal berries

Tiramisu – The classic “pick me up” espresso custard with lady fingers, milk chocolate and fresh cream

No substitutions
Gratuity added to parties of 6 or more

Every week day, we’re bringing you a different and delicious Happy Hour buffet. Complimentary with the purchase of a cocktail, beer, or glass of wine at the bar.

MONDAY- Our Famous Wings Diavlo, fresh carrots and celery sticks, blue cheese dressing, and Caesar salad

TUESDAY- Mini meatballs and Baked Ziti, house baked rolls, and Italian salad

WEDNESDAY- Malanzane parmigiana, house baked rolls, Caesar salad

THURSDAY- Chicken Cacciatorre, house baked rolls, Italian salad

FRIDAY- Our Famous Wings Diavlo, fresh carrots and celery sticks, blue cheese dressing, and Caesar salad

Cheers!

Come to Red Bank Italian restaurant, Basil T’s, for our wonderful Wine Society — “an exclusive in-house club for all diners with a passion for wine and elegant Italian cuisine”.  Membership is $25 and includes numerous perks, such as:

•    A subscription to the Wine Society Newsletter, keeping members updated with information, reviews, and exclusive pricing on featured wines of the month
•    Invitations to wine tasting and Wine Society events
•    Weekly wine dinner specials, including half priced bottles of any wine every Tuesday
•    Continued access and updates to the Basil T’s wine list, which received the Wine Spectator Award of Excellence for 3 consecutive years
•    Free, limited-edition Wine Society wine key corkscrew

The wine society was created for both novices and wine connoisseurs alike.  In an attempt to create a larger pool of wine aficionados, the wine society will provide a space where wine lovers and experts can come together to learn about the origins of wine and expand their knowledge, in order to gain a fuller appreciation for Italian wine.

The wine society will also provide members with tips on wine and food pairings, discounts on glasses and bottles (in an attempt to allow drinkers to further explore other tastes), wine guides with tasting tips and information, and access to special pricing on their award-winning wine list — a Wine Spectator Award of Excellence recipient for the past three consecutive years.

Italian wine lovers who are interested in learning more about the Wine Society, can call (732) 842-5990 or stop by Basil T’s Riverside Avenue location in Red Bank, New Jersey.

Links:

http://www.basilt.com

http://www.basilts.net/

http://www.basilts.org/

BIG VIC’S

24^thANNIVERSARY “ROLL BACK” SPECIALS

MONDAY THRU THURSDAY IN MARCH

BIRRE & VINI

Vini di Casa: Vino Rosso – Vino Bianco  $4

Birre: a mug of Award winning house made micro brewed beer  $3

Bevande: Pepsi, seven-up, diet pepsi $1

ANTIPASTI & INSALATE

Caesar: fresh romaine, traditional Caesar dressing shaved Reggiano, ciabatta toast $6

Mesculino: mesculin greens, pignoli nuts, ceci beans, house made balsamic vinaigrette, provolone  $7

Mozzarella e Zucchini Grigliate: fresh mozzarella and grilled fresh zucchini with xv olive oil  $7

Melanzane: golden fried eggplant, filled with ricotta, topped w/ tomato sauce, ciabatta toast & basil  $7

Calamari Fritti: golden fried fresh calamari served over house made marinara sauce $7

Vongole: fresh little necks, white wine, garlic, lemon and toasted bread crumbs  $7

PIATTI DEL GIORNO

Spaghettini Pesto: House made spaghetti, rapini pesto, broccoli rabe, pignoli nuts, olive oil &

Reggiano Parmigiano  $12

Rigatoni Melanzane: House made rigatoni, filetto di pomodoro, fresh mozzarella &

crispy fried fresh eggplant  $12

Cozze Marinara: House made spaghetti, fresh black shelled mussels, pomodoro fresco, basil,

garlic & extra virgin olive oil  $14

Spaghettini and Meatballs – Big Vic’s Famous meatballs slow cooked in Italian tomato

sauce with house made spaghetti  $12

Lasagna al Forno – House made lasagna pasta, layered with ricotta and mozzarella cheeses,

baked in the oven served with ciabatta toasts  $12

Ziti e Salsiccia – Old fashion style baked ziti with crumbled Italian sausage, ricotta cheese,

parsley and Reggiano Parmigiano served with ciabatta toasts  $12

Pollo Francese – Tender chicken cutlet, white wine, capers and lemon with creamy

spinach risotto and lemon gremolata  $14

Chicken Parmigiana – Pan fried chicken cutlet (not deep fried), with fresh mozzarella,

homemade tomato sauce and house made spaghettini  $14

Sogliola Milanese – fresh hand cut filet of sole, house made bread crumbs

pan fried in extra virgin olive oil, with roasted tomato oreganata & arugula salad  $15

Salmone: Grilled Fresh Maine salmon, cannellini bean, spinach and tomato zuppetta  $15

DOLCI

Cannoli: Fresh filled chocolate cannoli, sweet cream and chocolate curls $5

Tiramisu: “pick me up” Big Vic’s recipe  $5

Torta di Mele: house baked Tuscan apple cake with powdered sugar and fresh cream  $5

Caffé, Té & Espresso:  $1

Unfortunately, we are giving you less of one thing on Burger Night: the price. Burger Night will now be only $15. That’s your choice of three delicious soups, char grilled Black Angus burger, our famous sea salt shoestring fries, 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 for $15.
We’re giving you exactly what you asked for, so come out every Monday to enjoy more Burger Night than ever!

Valentines Day – 2010

AntiPasti

Mesculino
A mix of hand picked spring greens, with ceci beans, julienne red onion, provolone, house made balsamic vinaigrette, Tuscan toasts served in a country wooden bowl.
14

Caesar
Traditional Caesar, romaine lettuce hearts, Reggino – Parmigiano, Tuscan toasts served in a country wooden bowl.
13

Mozzarella Caprese
Florida vine ripe beefsteak tomatoes, hand rolled creamy fresh mozzarella, red onion, fresh basil, Sicilian olive oil and sea salt.
15

Insalata di Zucca e Mele
Roasted butternut squash, endive, walnuts, fall apples, gorgonzola, and sherry wine vinaigrette
15

Insalata di Arugula e Pera
Fresh rocket arugula, bartlett pears, red onion and shaved Parmigiano – Reggiano with lemon and extra virgin olive oil.
14

Barbuta
Fresh roasted golden and red beets, fresh string beans, red onion, Coach Farms goat cheese, Sicilian olive oil, and red wine vinegar.
14

Insalata di Gamberi
Four jumbo shrimp, baby arugula and julienne Fuji apples with a spicy cocktail sauce.
17

Calamari Fritti
Fresh calamari, lightly battered and golden fried and served with homemade tomato sauce.
15

Zuppa di Clams
Fresh littleneck clams, Italian tomato,garlic, white wine, parsley, chili flakes and toasted ciabatta bread.
16

Suprema
Classic antipasto, Prosciutto di Parma, Salumeria Biellese salami, breasola, and soppressata, fresh roasted peppers, Bella cerginola olives, Parmigiano – Reggiano, and Tuscan toasts.
serves one or two 18

Prosciutto di Parma
18 month aged Prosciutto di Parma, Parmigiano-Reggiano and cerginola olives.
16

Piatti Del Giorno

Pappardelle Bolognese
Homemade Northern Italian meat sauce, with veal, beef and pork, fennel seeds, San Marzano tomatoes, and finished with creamy mascarpone cheese.
26

Rigatoni Melanzane
House made rigatoni, fresh mozzarella, filetto di pomodoro, and crispy parmigiana coated eggplant.
24

Gnocchi Pomodoro
Housemade ricotta gnocchi, pomodoro fresca, garlic, extra virgin olive oil, roasted zucchini, fresh mozzarella and grated Parmigiano-Reggiano.
26

Rigatoni Rapini
Homemade rigatoni, fresh broccoli rabe flowers, sweet Italian sausage, San Marzano tomatoes, garlic and olive oil, finished with grated Reggiano – Parmigiano
26

Frutti di Mare
House made ” guitar string pasta” with fresh littleneck clams, calamari, baby shrimp, tomato, garlic, chilis, parsley and extra virgin olive oil.
28

Ravioli
Homemade ravioli filled with fresh lobster meat and besciamella, served with light fresh tomato sauce and crispy basil.
30

Solgiola Livorenese
Fresh hand cut filet of sole, Italian capers, garlic, extra virgin olive oil, and cockle clams with house made spaghetti.
32

Gamberi
Jumbo shrimp sauted with fresh baby artichokes, lemon, white wine and garlic seared over Sardinian fregola pasta.
32

Salmone
Grilled fresh salmon filet, fresh zucchini, yellow squash and grape tomato, extra virgin olive oil and garlic
30

Chicken Scarpariello
Pan roasted chicken, sweet Italian fennel sausage, cherry peppers, red wine vinegar, extra virgin olive oil, capers, fingerling potato, and rapini flowers.
28

Costoletta di Manzo
Slow cooked beef short rib with red wine and root vegetables, sautéed brussel sprouts, fingerling potato and pancetta.
35

Bistecca alla Fiorentina
16 ounce grilled Black Angus sirloin, Sale Mediterraneo, sauté spinach, with house made spaghettini pomodoro
38

Pizza Napoletana
Fresh mozzarella, homemade tomato sauce, Sicilian olive oil, Parmigiano – Reggiano.
18

Due to availability of fresh items. Menu is subject to change without notice.

We here at Basil Ts, Red Bank’s popular Italian grill and brewery, are extending our services to offer repast restaurant packages for nearby funeral homes Thompson Memorial Home and John E. Day Funeral Home.At Basil Ts in Red Bank we can accommodate parties of up to 50 people, and our location next door to Day Funeral Home and one mile from Thompson Memorial makes our restaurant an ideally convenient spot for an after funeral reception in Red Bank.

Our Zagat rated Grill and Brewery has lunch and dinner specials, complete with a large selection of micro-brews and a collection of 250 wines.  With a menu that features over forty appetizers and entrees, there is sure to be something for every palate.

Customers who are interested in learning more about Basil T’s Funeral Repast Packages can call Mary Lyn at 732-842-5990 or visit http://www.basilt.com/banquet.php

New Years Eve – 2009

AntiPasti

Mesculino
A mix of hand picked spring greens, with ceci beans, julienne red onion, provolone, house made balsamic vinaigrette, Tuscan toasts served in a country wooden bowl.
14

Caesar
Traditional Caesar, romaine lettuce hearts, Reggino – Parmigiano, Tuscan toasts served in a country wooden bowl.
13

Mozzarella Caprese
Florida vine ripe beefsteak tomatoes, hand rolled creamy fresh mozzarella, red onion, fresh basil, Sicilian olive oil and sea salt.
15

Insalata Di Zucca e Mele
Roasted butternut squash, endive, walnuts, fall apples, gorgonzola, and sherry wine vinaigrette
14

Barbuta
Fresh roasted golden and red beets, fresh string beans, red onion, Coach Farms goat cheese, Sicilian olive oil, and red wine vinegar.
14

Maryland Crabcake
Jumbo lump crabmeat, foccacio crusted and pan fried golden brown, spicy fire – roasted pepper remoulade and baby greens salad.
17

Calamari Fritti
Fresh calamari, lightly battered and golden fried and served with homemade tomato sauce.
15

Vongole Oreganata
Fresh littleneck clams, oreganata bread crumbs, Sicilian virgin olive oil and grilled lemon.
16

Suprema
Classic antipasto, Prosciutto di Parma, Salumeria Biellese salami, breasola, and soppressata, fresh roasted peppers, Bella cerginola olives, Parmigiano – Reggiano, and Tuscan toasts.

serves one or two
18

Piatti Del Giorno

Pappardelle Bolognese
Homemade Northern Italian meat sauce, with veal, beef and pork, fennel seeds, San Marzano tomatoes, and finished with creamy mascarpone cheese.
26

Gnocchi Pomodoro
Housemade ricotta gnocchi, pomodoro fresca, garlic, extra virgin olive oil, roasted zucchini, fresh mozzarella and grated Parmigiano-Reggiano.
26

Rigatoni Rapini
Homemade rigatoni, fresh broccoli rabe flowers, sweet Italian sausage, San Marzano tomatoes, garlic and olive oil, finished with grated Reggiano – Parmigiano
26

Ravioli
Homemade ravioli filled with beef ragu and mascarpone cheese, fresh tomato, cream and Parmigiano-Reggiano.
26

Halibut
Fresh east coast Halibut filet, fresh tomato, green and yellow zucchini with a potato croquette.
32

Chicken Scarpariello
Pan roasted chicken, sweet Italian fennel sausage, cherry peppers, red wine vinegar, extra virgin olive oil, capers, fingerling potato, and rapini flowers.
28

Solgiola Livorenese
Fresh hand cut filet of sole, Italian capers, garlic, extra virgin olive oil, and cockle clams with house made spaghetti.
30

Rotelle con Gamberi
House made wagon wheel pasta, baby shrimp, fresh escarole, cannellini beans, garlic and extra virgin olive oil.
28

Costoletta di Manzo
Slow cooked beef short rib with red wine and root vegetables, sautéed brussel sprouts, fingerling potato and pancetta.
35

Pizza Napoletana
Fresh mozzarella, homemade tomato sauce, Sicilian olive oil, Parmigiano – Reggiano.
18

If you’re looking for a tasty new seasonal, we have a Honey Brown Ale  — made with 50 lbs of local honey — coming up at the end of November. Mid-December, look for the return of Red Ribbon Ale, made with Star Anise. A Gingerbread Ale made with molasses, ginger and cinnamon will follow around the New Year. Hope you have some time during this busy season to join us for a pint (or two). Cin Cin!

-Gretchen Schmidhausler
Brewmaster, Basil T’s

Take a look at where the magic happens on our video brewery tour with Gretchen!

Basil Ts in Red Bank is a favorite location for Red Bank holiday parties of all sizes.  We feature a warm and welcoming space for parties of up to 50 people along with festive holiday décor and music. Basil’s is a Zagat rated restaurant that is hailed for our exclusive micro-brewery and award winning selection of over 250 wines, which are a guaranteed hit at any holiday party.

Customers who are interested in learning more about holiday party pricing at can call Susan at 732-842-3880 or visit http://www.basilt.com/banquet.php

Basil T’s owner Victor Rallo, Jr. will offer Urban  Outfitters customers a free pizza when they come in for lunch or dinner with an Urban Outfitters store receipt from that same day.  Rallo says, “We love that Urban Outfitters will draw more shoppers into Red Bank.  When they are done with their day of shopping, they can walk a few blocks and come to Basil T’s for a homemade pizza and a glass of wine or a freshly made beer.”

The free pizza promotion is for dine-in customers only and limited to one pie per table, per day.  Your Urban Outfitters Receipt must be dated the same day as you dine.  Offer expires on December 30th, 2009.  We hope you’ll stop in after a long day of shopping to relax and enjoy some homemade pizza at Basil T’s.

Businesses in Red Bank:
Morgan Stanley
Urban Outfitters

More video recipes coming soon…

Ingredients

Before you start, you’ll also need…

• Pot of boiling water for tomatoes
• Bowl of ice water
• A large appetite and preference for Fresh cooked Italian food

Take the tomatoes and remove the core using a knife.  Slice an X on the bottom of the tomato so that the skin will peel off after parboiling or blanching. Place tomatoes into a pot of boiling water for about 1 minute. Remove the tomatoes with a scooper and place them directly into the ice water. After they cool for a minute or so, take them out and peel off the skin. With the X you cut in the tomato skin before, the skin should peel off easily in four sections. After peeling the tomatoes, slice the tomatoes however you prefer (we recommend dicing them into half-inch squares) and place them in a bowl. Next, skin and dice the whole onion (we recommend a large Spanish onion). Next crush 3-4 cloves of garlic using the side of a large knife. Now you’re ready to cook.

Coat the bottom of a large pot in olive oil and add the diced onions and crushed garlic to the pot. Cook at a medium heat for 3-5 minutes until the onions are translucent and golden brown. At this point, your neighbors will smell you cooking fresh tomato sauce, so you may want to lock your doors accordingly. Add the chopped/diced tomatoes to the pot, as well at some pepper, (fresh ground works best) salt, and some chopped basil leaves. Stir pot a bit and let it cook for 5-8 minutes at a high heat, stirring occasionally.

You now have a fresh, homemade tomato based sauce (always better and fresher than a canned sauce) which can be used for a multitude of dishes in Italian cooking such as pasta, tomato based soups, chicken cacciatore, and many more. Buon Appetito!

Red Bank River Center is sponsoring “Dine Downtown,” a restaurant promotion during the month of October. Every Tuesday and Wednesday evening in October, sixteen Red Bank restaurants will be offering special Prix Fixe menus, which include an appetizer, entrée and dessert, ranging in price from $15-$30.

Basil T’s is proud to be a participating restaurant and offers a delicious menu of all fresh and homemade food at the fixed price of $25.  Take a look at the Basil T’s Dine Downtown menu on our website and Enjoy!

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.

#ShoreTweet Tweeters outside Basil T's

Basil T’s Brewery and Italian Grill in Red Bank, New Jersey was proud to host the Central Jersey  #ShoreTweet community’s first tweetup! (A tweetup is a meet up organized through twitter to bring members of specific twitter communities or of a specific area together.)  The #ShoreTweet hashtag was started by Colleen Curry to plan the tweetup, and was the tag for dozens of posts from enthusiastic central Jersey tweeters.

Last night (a week after Colleen announced the tweetup) 14 of central Jersey’s finest Twitter users came together for the first time at Basil T’s.  The first half-hour  set the tone for the evening as people gathered around the table near the bar and met the faces behind the user names.  Introductions like “Oh, you’re ShoreFlicks!  I love your taste in movies!”  showed in a nutshell the value of these types of events to the Central Jersey online community.  The entire two hours (and then some) were filled with constant conversation over some complimentary pizza and micro brews, among which the Red Rocket Ale seemed to be everyone’s favorite.  You can view some wonderful pictures taken from the event here thanks to @Navesink!

Basil T’s looks forward to being an active participant in the growing online Central Jersey community through events like this and the upcoming Jersey Shore Restaurant Week.  Below is a list of the tweetup attendees.  If you attended and are not yet on the list, please send a DM to @BasilTs or @HelloPresto. 

Thanks again to everyone who came out and made this possible!

@CurryColleen
@AsburyPop
@EatontownBB
@MarioB1895
@Kevin1895
@LKcoach
@ShoreFlicks
@Navesink
@NJFilm2009
@JerseyDebMadey
@InFreehold
@HelloPresto
@tlabetti

The award winning and authentic Italian cuisine of Basil T’s in Red Bank will be highlighted during the Jersey Shore Restaurant week.

Basil Ts Italian Restaurant in Red Bank has made it official; they will participate in this year’s Jersey Shore Restaurant Week™ which takes place November 6-15, 2009.

Restaurant Week offers diners a chance to experience the area’s finest restaurants at a fraction of the price. During Restaurant Week, participating restaurants will offer a three course meal with three appetizer, three entrée and three dessert choices for either $20.09 or $30.09.

Jersey Shore Restaurant Week™ is presented by BestWeekends.com.

Victor Rallo Jr., co-owner of Basil T’s in Red Bank is excited about the weeklong event. “Any event that promotes dining out and offers guests a chance to experience our cuisine and what it’s like to dine at Basil’s is a great thing!”

For more info on Basil T’s, visit http://www.basilt.com

For more information on the Jersey Shore Restaurant Week™ visit www.jerseyshorerestaurantweek.com

“Rispasso” means “to pass through a second time, to overhaul.” It implies polishing up, perfecting. When applied to Valpolicella wine, Ripasso signifies that the wine has been refermented in contact with Amarone, the region’s most prestigious red.

“I knew what I was looking for in my first Rallo wine: quality, value, a wine to enhance my food, a wine to please my customers,” Rallo said. He went on to add, “I even knew the specific type of wine, but I had to find the right partner in Italy to make it to my specifications.”

“It has the power of Amarone and the grace of Valpolicella,” according to Mr. Rallo. “It is made from Corvina and Rondinella grapes. These are two important varietals, very local, very Italian. My wine is aged for at least 18 months in large oak casks, also very traditionally Italian.”

To find the right supplier, Victor traveled to the Lessini Hills, just east of the Lake Garda near the fabled city of Verona. He interviewed several wineries. When he met Mara Castellani and her father, Sergio, of the Corte Mary Estate in Marano di Valpolicella, Mr. Rallo knew that he had found the right associates.

“This is an exciting wine. It is concentrated, intense, and flavorful. It will age well, but I like it as it is, young and very lively.”

Rallo Valpolicella Classico Superione Ripasso will be available at Basil T’s and Undici Restaurants in September. You can enjoy this full, warm, rich, dry red with roasts, cheeses, or pasta dishes.

Soon to follow will be Victor Rallo, Jr’s dry white wine selection and an ultra premium red. We will keep you posted.

To see the full wine list for Basil T’s, visit http://www.basilt.com/

Contact:
Preston Porter
prestondporter@gmail.com

We’re excited to announce our new Wine Club membership, featuring discounts and special events. Basil T’s is a hub for New Jersey wine enthusiasts and has earned the Wine Spectator Award of Excellence for 3 consecutive years.  Please continue reading for the full news story!

Limited Edition Basil T's Wine Society Wine Bottle Opener

Basil T’s Brewery and Italian Grill in Red Bank is pleased to announce the latest addition to its award-winning wine list: The Wine Society at Basil T’s. Registration for this exclusive, in-house club is now open to all diners with a passion for pairing fine wine with elegant Italian cuisine. Membership privileges include:

• Discounts on featured Wines of the Month
• Invitations to regular wine tastings and Society events
• Monthly lunch and dinner specials
• A free, limited-edition Wine Key corkscrew
• Continued access to a wine list that’s received the Wine Spectator Award of Excellence for 3 consecutive years.

The inaugural edition of the Wine Society at Basil T’s will run from September 1, 2009, through August 30, 2010. The yearly membership fee is just $25. Diners can join the Society by phone (732- 842-5990), at basilt.com, or by visiting the restaurant at 183 Riverside Avenue in Red Bank.

Jersey Fresh Tomatoes at Basil T's

It’s the time of year that is truly special when you’re talking about fresh tomatoes, especially in the Garden State (to be even more specific, in Red Bank).

There are two places in that hold possibly the greatest tomatoes in the world.  One of those places is San Marzano on the slopes of Mount Vesuvius in Italy.  The other location is New Jersey, and the local farms throughout the Garden State.

At Basil T’s Brewery and Italian Grill, the best Italian Restaurant in Red Bank, we get daily deliveries of Jersey tomatoes from local farmers.  They ripen in eye’s view and are used in many of our specialty salads.  The tomato bowl with Jersey tomatoes and cucumbers, red onion, calamata olives, red wine and extra virgin olive oil is an all time favorite.  The Caprese salad is an Italian summer time tradition, which  pairs Jersey tomato with hand rolled mozzarella, fresh basil, extra virgin olive oil, and a touch of sea salt.

As the tomatoes ripen more fully, they make their way to the kitchen and into every tomato based sauce that we make (how Italian food was meant to be— homemade).

Come enjoy a summer time favorite, were fresh is fresh and homemade is really homemade at The Original Basil T’s Brewery and Italian Grill in Red Bank New Jersey;  home of the best tomatoes and Italian food this side of Mount Vesuvius.

Check out the whole menu and more at BasilT.com