Brian (in front) and Chef Malik. Click for full picture.
I was one of the Food Media at Basil Thyme’s soft opening. They make the pasta fresh every morning, and do a great job at it. The basil fettuccine with basil pesto and the lasagna were very very good. The basil pasta dish seems like something you would find at a good fancy Italian restaurant, while the lasagna is what someone’s Italian grandmother might cook (if the granny in question was a very good cook). The Italian sandwich (prosciutto, hard salami, pepperoni, red pepper, and fresh mozzarella was tasty and not heavy. The tiramisu was good as well, and was serves as three mascarpone drenched cookies (instead of as a cake). JDS loved the chocolate covered cannoli. And dishes are around $8, which is very reasonable for the high quality food I sampled.
I’m serious when I say I’d buy their pastas at a farmer’s market or supermarket. The pasta is that good.
Thrillist wrote about the soft opening as well, but referenced rednecks, and both male and female genitalia in the article. I’m a fan of Thrillist, but am not sure why they used those references in an article about a pasta truck.
What does Basil Thyme have to say about themselves?
“Basil Thyme is excited to be DC’s first from-Scratch Italian truck. We
wake up at the crack of dawn (and end up covered in flour) to bring our
fresh pasta noodles every day – spaghetti, Fettuccine, Lasagna – and
make our own sausage and Ricotta cheese by hand too. We’re featuring
marinara, meat and vodka sauces and have Chef’s special sauces or pasta
each day.
Lastly we serve it up with a nice Mediterranean-inspired side salad
and have our own homemade Tirimisu and Cannolis for desert. We also
feature some sandwiches with our house made Pesto. We strive to source
locally – through our purveyor and use fresh herbs and produce in our
sauces. Everything we serve is house made.”
-JAY
