Basilic (Newport Beach, CA) [2]

Basilic Restaurant
217 Marine Ave, Newport Beach, CA 92662
949-673-0570
www.basilicrestaurant.com
Wed 08/13/2025, 08:00p-10:00p





I recently went over to Hi-Time Wine Cellars to pick up a few bottles, and afterwards, was looking for a place to have dinner in the area. After considering some options, I decided on Basilic, a spot on Balboa Island that I last visited in 2018 for its famed "Raclette Night." If you recall, the Swiss-French restaurant was founded all the way back in 1997, and is the creation of Chef/Owner Bernard Althaus, though as of this year, his son Loic Althaus has joined the business as partner and GM.


Inside, things really haven't changed much at all since the last time I was here, nor do they need to. It's still a cute, cozy dining room, with plenty of wood paneling, perhaps reminiscent of an Alpine chalet.


Pictured above is Basilic's menu of French-Swiss cuisine, which is bolstered by a $95 prix fixe option and a handwritten list of specials. Click for larger versions.


Here's the wine list, which, as expected, leans French, and is actually decently priced. Corkage is $30 a bottle, but was graciously waived tonight (I'm assuming because I shared with the staff). Click for larger versions.


Fresh Blue Crab Salad [$21.00] | Hass Avocado, Tomatoes, Micro Greens & Grainy Mustard Dressing
The crab salad made for a promising start, with the sweetness of the crustacean melding well with bitter greens, creamy avocado, and the tartness of those cherry tomatoes, all while that tangy dressing help tie it all together.


I'd brought red wine me, but needed something lighter to kick things off with, hence this half-bottle of Taittinger, Brut "La Francaise" Reims, Champagne, France, Non-Vintage [$49]. I actually found the sparkler surprisingly tasty for an entry level bottling, and was a fan of its abundance of yeasty, brioche-y notes, complemented by plenty of concentrated orchard fruit, white flowers, and a lively acidity.


Soupe à L'Oignon [$14.00] | Swiss Onion Soup Gratinée with Gruyère Toast
A Swiss take on French onion soup was less overt about both the cheese and the caramelized onions than I'm accustomed to, but instead seemed to emphasize this less decadent, more herbaceous character.


Roasted Brussels Sprouts [$16.00] | Rainbow Carrots, Pearl Onions, Niman Ranch Bacon, Balsamic Vinegar
Brussels came out satisfyingly textured, their inherent bitterness well matched by the smoky, roasty elements in the dish. At the same time, I appreciated how the sprouts played foil to the back-and-forth of salty bacon and piquant balsamic.


My BYOB selection this evening was the 2020 Lucien Le Moine Corton Renardes Grand Cru, which I chose based on my recent experience with the producer during a dinner at Providence. At first blush, I got a massive nose filled with sauvage and supporting components of cool herbs, dark fruit, and florals. On the palate, the Burgundy went in a viscous, silken direction, with sweet cherries abound, joined by a marked rusticity, slight minerals, and a zippy back end. As the night progressed, the aforementioned "wild" aromas largely dissipated, while taste-wise, this became even richer, even lusher, with even more fruit and flowers coating the tongue. This was quite the wine.


Shrimp Risotto [$35.00] | Arborio Rice, Roma Tomatoes, Fresh Basil & Gruyère Cheese
I'm a sucker for risotto, so this was obviously a must-try for me. What impressed the most was how well the shrimp were cooked--not overdone at all, with a great "snap" and salinity to 'em. They worked hand-in-hand with the brightness from the tomato, while the rice was just cheesy enough.


Zurich Veal [$44.00] | Diced Veal Tenderloin, Roasted Potatoes, Brandy & Mushroom Cream Sauce
The Chef's take on Zürcher Geschnetzeltes was largely to my liking as well. The veal itself was as supple as I was hoping for, and the meat's more restrained flavors took well to the headiness of that mushroom sauce, all while potatoes added further heft and hominess.


Steak Au Poivre [$41.00] | Grilled Hanger Steak with Fingerling Potatoes, Sautéed Vegetables & Peppercorn Sauce
The night's final savory was a pretty spot-on rendition of pepper steak. The onglet ate properly tender, and I appreciated how it paired with an aggressively peppery sauce. Meanwhile, the included veggies were about par for the course, but did help lighten things up a tad.


Here we see Basilic's dessert menu and selection of postprandial libations. Click for larger versions.


Sorbet & Champagne [$14.00] | Piper-Heidsieck Brut, Seasonal Preparation
Given the potency of the preceding courses, a bright, fruity, effervescent dessert made sense, and what we had here certainly fit the bill. Do note that Monthuys Champagne was substituted for the advertised Piper-Heidsieck, which I don't think was a detriment to the dish.


Dessert Specials [$15.00] | Please ask your server about our Nightly Dessert Specials
Tonight's special dessert was a vacherin glacé, composed of meringue atop chocolate ice cream, surrounded by fresh strawberries, served over a bed of berry coulis, white chocolate sauce, and whipped cream. It was a textbook combination of chocolate, strawberry, and cream that surely served as a fitting close to the meal.

With father in the kitchen and son working the dining room, the Althauses managed to deliver an agreeable dining experience tonight. The food is unapologetically classical at its core, which I think is part of Basilic's charm, but at the same time, was able to keep my interest for the most part, managing not to veer overly outmoded. I guess this is why the place has been chugging along for nearly 30 years.