In a four-month, million-dollar renovation, Basil’s On Market has transformed the grand 15,000-square-foot space on the busy corner of Tylersville and Reading roads in Mason. With its fresh vibe and from-scratch kitchen, it brings fare fit for foodies to the suburbs—all at affordable prices.
"On this corner, at the entry point to downtown Mason, we are a landmark. We want this to be the neighborhood hangout," says Jeff Finkelstein, restaurateur at Basil’s On Market.
Stop in to see the slick and modern design, but stay for the food. From bistro sandwiches to first-class entrees, the ever-adapting menu makes it tough to choose. And the extensive wine list wows. Open seven days a week, Basil’s On Market serves sustainable and local foods, including vegetarian and gluten-free options—perfect for a weekday lunch, date night or dinner with the whole family.
“We are casual dining that gives you great food and drinks at a great value,” Jeff says. “We are a come-as-you-are, eat-what-you-want type of setting, and we want to see you here with your family and friends.”
The loft upstairs can also be booked for an office or team event and graduation parties. The spacious downstairs holds up to 200 for wedding receptions, corporate events, benefits and fundraisers. Both on-site and off-site catering services are available.
Basil’s On Market has established itself as a quality venue for these types of events and as a community partner, eager to support local churches, schools and other community groups.
"Last year we provided meals for the Mason football team and supported Mason bands. We do benefits for local families, churches and community groups. We firmly believe in being a part of the community,” Jeff explains. “It’s the right thing to do.”
This spring, enjoy happy hour specials and live music on the waterfront patio. Or wake up for Sunday brunch each Sunday from 10 a.m. to 2 p.m. Basil’s On Market could be your new favorite eatery with all of the perks of downtown without the hassle.
5650 Tylersville Road, Mason
513.445.4637, BasilsOnMarket.com
Basil’s On Market Lamb Rack
Makes 2 servings
Ingredients
4 tablespoons Char Crust seasoning
Sprinkle of seasoning salt
4 ounces olive oil, divided
12 bones of lamb
12 ounces root vegetables, spiralized and roasted
4 ounces cut asparagus
4 tablespoons Parmesan bread crumbs, toasted
Honey Lemon Dressing:
1 1/2 tablespoons honey
Splash apple cider vinegar
2 tablespoons fresh lemon juice
1 teaspoon olive oil
Mustard Cream Sauce:
2 tablespoons olive oil
2 tablespoons brandy
1/2 cup beef stock
2 teaspoons Worcestershire sauce
2/3 cup heavy cream
1 sprig fresh thyme
1 sprig fresh rosemary
2 teaspoons fresh lemon juice
1 tablespoon grainy mustard
Roux:
2 tablespoons butter
2 tablespoons flour,
2 cups whole milk
Salt and pepper to taste
Directions
Whisk together first three ingredients in dressing. Slowly add oil, until well-blended. Set aside. Season lamb with Char Crust and salt. In a medium saute pan, heat 2 ounces of olive oil. Cook lamb to desired doneness. Start the sauce in another pan. Heat oil to medium heat. Saute until translucent, about 2-3 minutes. Deglaze with brandy and reduce by half. Add beef broth and simmer for 4 minutes. Add the remaining ingredients and simmer for 7-8 minutes. Add roux, making sure it is loose. Simmer for 4 minutes until it thickens. Pick herbs from the sauce and discard. Add remaining oil to another saute pan. Toss root veggies and asparagus until heated through and crispy; add to plates. Ladle sauce around the veggies. Roll lamb in dressing, sprinkle with bread crumbs and shingle across veggies, 6 bones per plate.