Welcome to Basil Park, the newest endeavor from restaurateurs Tim Andriola and Rodrigo Martinez , of the immensely popular Timo in Sunny Isles. The Basil Park name stems from a modest plain west of Genoa, in which a small group of Italians aim to promote the local crop, to perfect age old environmental conditions, and to encourage people to eat more genuinely. Located in Sunny Isles this 120 seat bistro focuses on healthy, nutrient rich cuisine, featuring rotisserie pasture raised natural chicken, grass-fed meats a la plancha, sustainable seafood and a juice bar offering raw organic cold pressed juices, organic almond milk, organic wines, organic beer and sake. From a chef’s perspective, Andriola embraces the Basil Park philosophy of intact cuisine based in culture and tradition. This simple, organic ideology is being adopted by chefs on the cutting edge of the modern tenet that food directly relates to optimal health and well-being. A supplemental benefit of the Basil Park approach is that it allows one to partake of all the amazing and genuine foods a chef is drawn to,
while celebrating nature and the ingredients of the earth in their purest form. Basil Park’s menu will focus on the nutritional side of cuisine. Every aspect of health and well being were thought of, from the design of the kitchen to the ingredients selected in the menu, inclusive of a juice bar and an imported rotisserie from France. A large portion of the menu is dedicated to plant-based cuisine, but will offer moderate amounts of grass-fed meats along with local organic eggs. In keeping with their support of sustainable agriculture, they have partnered with Farmer Tamer Harpke of Harpke’s Family Farm in Hollywood to provide all of their organic produce and micro greens. Andriola’s goal is for each dish at Basil Park to leave you feeling nourished and revitalized, knowing he has supported you in your journey for optimal health through the benefit of authentic, natural, and unadulterated cuisine.
Owner - Chef
Owner - Operator
Movies That Inspired Us
CLICK ON IMAGE TO PLAY
Harpke Family Farm
Red Streak Mizuna
Botanical Name: Brassica Juncea
Common Name: Red Streak Mizuna
Description: When mustard greens are immature, the microgreens can be used to add a mild kick to salads or as a garnish and once mature, they develop quite a strong, pungent flavour that can be toned down once cooked. The Red Streak Mizuna variety produces very fine, frilled red leaves that will add colour and texture to your salads, requiring 20 days to mature to the microgreen stage and 45 days to reach full size and maturity.
Red Russian Kale
Botanical Name: Brassica napus pabularia
Common Name: Red Russian Kale and Ragged Jack
Description: Red Russian Kale has a soft pink stem and green leaf. It has a mild balanced flavor that rounds out more spicy mixes. It has a very diverse use including salads, soup, sautés and braised. Having been cultivated for over 2000 years, the Brassica Oleracea (cabbage family) was once the most widely eaten leafy vegetable in Europe. The precursor to our modern day “headed” cabbage; the wild kale is a native to the Mediterranean region of Europe. It received its distinctive, large leaves from years of human selection. Due to the times (5th century) and the desire for larger leaves, cultivators selected seeds and grew plants accordingly. Until potatoes arrived in Scotland around the 18th century kale had been the staple crop. During those early years the kale would be kept in “kale yards”. Here the kale would be packed in salt and stored for later use as food for both humans and livestock over the brutal winter months.
Red Garnet Amaranth
Binomial Name: Amaranthus cruentus
Varieties: Red Garnet
The plants are a beautiful maroonish-red color with fuchsia-red flower heads making 'Red Garnet' amaranth an attractive addition to your garden its young leaves are tender and mild and make a nice addition to a mixed greens salad and sandwiches Its seeds, as a "pseudo-grain," contain many amino acids and nutrients and can be eaten raw, sprouted, toasted, or ground into flour Like quinoa, amaranth has a very long history as a South American food crop. Known as "kiwicha" in the Andes today, it was one of the Incas dietary staples. The Aztecs, and other peoples of what is now Mexico, used it in the preparation of various ritual food and drinks. One such recipe is made by toasting the seeds (like popping corn) and mixing them with honey or molasses. It is still available there as a treat called "alegria" which translates from Spanish to joy or cheer.
Botanical Name: Brassica oleracea
Common Name: Tuscan Kale
Description: Lacinato kale is a variety of kale with a long tradition in Italian cuisine, especially that of Tuscany (although the term "lacinato" is not known in Italy). It is also known as Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero (may be misspelled as cavalo nero), black kale, flat back cabbage, palm tree kale, or black Tuscan palm. Lacinato kale has been grown in Tuscany for centuries. It is one of the traditional ingredients of minestrone and ribollita. Lacinato kale grows 2 to 3 feet tall and has dark blue-green leaves with an "embossed texture"; its taste is described as "slightly sweeter and more delicate ... than curly kale." The moniker "dinosaur kale" is sometimes used to refer to the lacinato variety, because the bumpy surface of the kale's leaves is said to resemble dinosaur skin. Because of its taste, "slightly bitter [and] earthy", it has been called "the darling of the culinary world"
Green Pea Tendrils
Botanical Name: Pisum sativum
Common Name: Green Pea Tendrils and green pea shoots
Description: Green Pea Tendrils are as sweet as the peas themselves! They are a vibrant green and add a different dimension to salads by offering a sweet flavoring contrast as well as their uniquely identifying stalk and leaf pattern. They make the ultimate garnish, bed of greens, soup, stir fry and salad addition.
Green Pea Tendrils are traditionally used in Asian cuisine.
Bioplastic is an organic source of plastic made from pea starch. Peas are considered a legume and in the same family as clover, beans, lentils, alfalfa, peanuts and soy. Gregor Mendel (the father of genetics) used the pea plant in his genetic experiments to track heredity traits in successive offspring. Nutritional Information: Green Pea Tendrils offer high amounts of calcium, iron, phosphorus,potassium and magnesium. Since they are considered a legume, they provide higher amounts of limiting amino acids such as methionine and lysine than traditional grains.
Green Bunching Onion
Binomial Name: Allium fistulosum
Varieties: Green Bunching Onion
Bunching onions are hardy perennials that are grown as annuals or overwintered for early spring harvests. True bunching onions or scallions, Allium fistulosum, do not form bulbs and remain straight and slender, many common onion varieties may be grown as bunching onions, but will eventually bulb up. The onion plant has a fan of hollow, bluish-green leaves and the bulb at the base of the plant begins to swell when a certain day-length is reached. In the autumn the foliage dies down and the outer layers of the bulb become dry and brittle. The crop is harvested and dried and the onions are ready for use or storage
the richest source of nutrients
"Through the eyes of our local farmer Tamer Harpke."
You can follow him on Instagram, click here
INTEGRATE PURITY FOR INNOVATION
SEE OUR VIDEO
Like what you see?
Keep up to date on all of our content by subscribing to our newsletter!
YOU HAVE QUESTIONS
WE HAVE ANSWERS