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Basil
Having enjoyed several fabulous dinners at Basil Thai Restaurant in Charleston (recently named as one of Charleston’s 10 Best Restaurants), we were delighted to hear they were opening a Basil in Charlotte. Having been to opening nights at other restaurants, I have learned to lower my expectations on the first night as the staff is usually trying to work out the bugs.
However, brothers Chai & Henry Eang had obviously gone to great lengths to insure that the staff was fully trained and ready on day one. Basil Charlotte is every bit a good as the original in Charleston. The attentive service staff was already knowledgeable about the menu options and our waiter had already tried everything we ordered.
Before dining at Basil, I encourage everyone to read the story of Chai and Henry living in Cambodia as children during the Khmer Rouge period. At the age of 13 Henry had already survived three years in a labor camp before fleeing with his brother to the US after walking to Thailand.
The décor in Basil is modern with clean lines and granite and wood being the central materials. The large custom made barrel chandeliers provide soft lighting in the dining area. The attractive bar area will no doubt become a local gathering spot for residents living near the corner of Church and Fifth. While every table was full, the noise level was not overwhelming and conversation was no problem at our table of four.
The most difficult thing about Basil is deciding what to order, especially since everyone in our party had previously eaten at Basil in Charleston. We started with the Basil Rolls, Stuffed Shrimp, both of which were very good. We shared an order of Wonton Soup which is served in a ring shaped bowl with a flame in the center to keep it warm. The soup was delicious, with just enough garlic to be flavorful, but not overwhelm the fresh cilantro and scallions. The wontons were light, flavorful and generously sized.
After a bit of discussion, we decided we would share four entrees: Basil Duck, Garlic Chicken, Red Curry Beef and Basil Pork. Some of the curry dishes and some of the entrees can be ordered with the diner’s choice of meats, shrimp, or with tofu. We chose to order one of each of the meats. The Basil Duck was cooked to perfection, the red chili sweet and sour sauce was as we remembered it, and was the overall favorite of our table.
The Garlic Chicken was a very close second, and while loaded with garlic, still was seasoned so that the other flavors came through – an excellent dish. The Red Curry had a good kick to it, but not so much that it covered up the delicate taste of the coconut milk and basil. The Basil Pork was seasoned with garlic, thai chili sauce, onions and bell peppers and was the mildest of the dishes, but still very flavorful. We could not decide which of the latter two dishes ranked above the other as both were excellent. All the herbs and vegetables used appeared to be fresh and most were slightly al dente, not overcooked.
The amazing thing about the evening was that in a packed house on opening night, everything was spot on – the service, the food, and the timing. Chai and Henry clearly had gone to great lengths to insure a successful opening. Basil is sure to be as successful in Charlotte as they have been in Charleston.
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