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

Pizzeria Basta,video by MetroSeen.

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.

alan Henkin I Co Owner
Alan’s restaurant career began as a bartender in New York City working for Peter Dupre at his small cocktail lounge in the East Village; Rue B. Being immersed in a modern cocktail program set the foundation for the rest of his training. From there he moved back to his native Washington D.C. to open Cityzen under Chef Eric Ziebold which won Best New Restaurant in the D.C. RAMMY Awards 2005. As a Captain at Cityzen Alan was exposed to the world of fine dining cuisine and wine service. It was this training that allowed him to excel at his next position here in Boulder at Frasca Food and Wine, where Alan studied wine under Bobby Stuckey, M.S. and learned the true craft of service. After passing the level two certification from the Court of Master Sommeliers in 2009, Alan was invited to join the wine team at Frasca as an Assistant Sommelier. As his confidence in his own palate increased so did his desire to create a list of his own. Pizzeria Basta is an exciting next step for Alan as he creates a seasonal wine and beer list that is accessible and consistent with Chef Kelly’s modern take on the wood-fired pizzeria.