Japanese-Italian food, also known as Itameshi (Italian food), is a particular sub-cuisine within Japan, which features unusual twists on classic Italian staples like pasta, pizza, and risotto. Its origins date as far back as the 1920s, when spaghetti first appeared in Japanese restaurants, along with ‘red sauce’ popularized in the 1940s by Italian-American GIs after the war. It wasn’t until the 1990s that Italian cuisine really took off in Japan as a more”friendly, cheap, and cheerful” option compared to French food.
There aren’t as many Japanese-Italian food joints in New York compared to the booming ramen scene, but among the few in the city, Basta Pasta rings a superior note. In 1985, restaurateur Toshi Suzuki opened the original Basta Pasta in Tokyo, and five years later, in New York, located in the Chelsea neighborhood. His New York success has allowed him to undertake creative new ventures like Bar B, an Italian standing wine bar, inspired by small plate bars in Spain and Italy.
Open the menu and you’ll find Italian classics with Basta Pasta’s signature twist, a selection of carefully curated Italian wine (displayed neatly along the walls), and authentic Italian espresso. Naomi and I headed over on a Thursday night for some wine, delicious eats, and good conversations with friends. We started out with a cheese plate, a beautiful range of both hard and soft cheeses paired perfectly with small baguette slices. Our main dishes included Bar B’s seasonal creamy mushroom risotto, as well as their signature Fusilli, a cheesy concoction of finely diced prosciutto and porcini mushrooms. For the more carnivorous variety, we hear the house marinated skirt steak with potato salad is a standout!
If you don’t mind standing, Bar B is the perfect place to grab a bite or share a few glasses of wine with a friend or two. You’re sure to enjoy the soft lighting and cozy European atmosphere.
84 7th Ave, New York, NY 10011