08/17/2026
“Hey, basil is super abundant right now - what are your ideas?”
That’s the kind of conversation happening every day in our kitchen as our team looks at what’s fresh and how we want to highlight it on the menu.
This time, it led to a new pasta: house-made fettuccine with plenty of fresh basil and pine nuts, a hint of lemon zest and Reggiano.
Simple, fresh and very satisfying.
We love getting out of the way of nature and letting it speak for itself at the peak of its season.
Now on the menu at Kismet.
