Basta or "enough" says Kelly Whitaker, chef and owner of Pizzeria Basta in Boulder.  Kelly believes that the five Domestic Charcuterie & Cheese, four Salads and five Featured Pizza's that he currently has on his menu is "enough", because it allows him to be diligent in the sourcing of ingredients and the preparation of each dish.  Kelly has done his research and gone to great lengths to find top quality ingredients, such as the decades old starter from Naples that he uses to make the pizza dough.  Or the Americano Prosciutto & Speck from La Quercia, a family-owned Salumi maker in Iowa, which practices sustainability and sources many of their meats from organic and natural suppliers.  Or the "organic 11" coffee which is used in making the tiramisu.  If sourcing quality ingredients wasn't enough, Pizzeria Basta takes it a step further by making many of their ingredients in-house, including mozzarella,  pickled vegetables, and the truffled sausage that they served on their "market" pizza the night that I ate at the restaurant.

For a new restaurant, the service was very good.  My visit to Pizzeria Basta was three days after their opening and I was expecting chaos, but instead found that things were running fairly smoothly.  The staff was both friendly and knowledgeable and the timing of the meal was well coordinated.

Kelly's attention to detail in the sourcing of quality ingredients and making many ingredients in-house shined through in the quality of each dish.  I highly recommend saving some room for dessert.  The "organic 11" tiramisu is delicious.

Pizzeria Basta sources many of it ingredients locally, including Avery and New Belgium Beers, Bookcliff Wines, Izze, Colorado Fingerling Potatoes, Oregano and More.  And Boulder Foodies will also be happy to know that they use organic and natural ingredients in many of their dishes.  Except for the decades old starter, the pizza dough is 100% organic.  The tea served and the coffee used in their tiramisu are also organic.

Kelly comes to Boulder after receiving his Restaurant Management degree from Colorado State University, studying abroad at Hotel Institute Montreux in Switzerland, working in Naples, Italy and cooking at two Michelin Star restaurants in Los Angeles.  With his background, dedication to serving quality food, and the use of organic and local ingredients, Pizzeria Basta should do well in Boulder.