In a four-month, million-dollar renovation, Basil’s On Market has transformed the grand 15,000-square-foot space on a busy Mason corner. With its fresh vibe and from-scratch kitchen, it brings fare fit for foodies to the suburbs—all at affordable prices.
Come 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 not upscale. We are casual dining that gives you great food and drinks at a great value,” says Jeff Finkelstein, restaurateur at Basil’s On Market.
“We are a come-as-you-are, eat-what-you-want type of setting. We want to see you here with your family and friends.”
Book the upstairs loft space for an office event, soccer team or graduation party. The spacious downstairs holds up to 200 for wedding receptions, corporate events, benefits and fundraisers. Both onsite and offsite catering services are available.
Basil’s On Market has established itself as a quality venue and community partner, supporting local hospitals, churches, schools and other 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 for all of the downtown perks without the hassle.
Visit Basil’s: 5650 Tylersville Road, Mason.
Basil’s On Market Lamb Rack
Makes 2 servings
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 lemon juice, fresh squeezed
1 teaspoon olive oil
Mustard Cream Sauce
2 tablespoons olive oil
2 tablespoons brandy
1/2 cup beef stock
2 tsp. Worcestershire sauce
2/3 cup heavy cream
Sprig of fresh thyme
Sprig of fresh rosemary
2 teaspoons lemon juice, fresh squeezed
1 tablespoon grainy mustard
Roux: 2 tablespoons butter, 2 tablespoons flour, 2 cups whole milk
Salt and pepper to taste
Whisk together first three ingredients in dressing. Slowly add oil, until well blended.
Set aside. Season lamb with Char Crust and salt. Add 2 ounces oil to a medium sauté pan. Cook to desired doneness. Start the sauce in another pan. Heat oil to medium heat. Sauté 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 sauce and discard. Add remaining oil to another sauté 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.