The quirky location is only one of many surprises at this boutique eatery featuring a stone mill to grind the Colorado heritage grains used to make dough for the pizza pies that earned Basta its first accolades. The gem of the kitchen, the wood-fired oven, is used year-round to roast the Italian-inspired, uniquely executed menu specialties such as the half chicken, roasted bass, and the “must be ordered two days in advance lasagna.” Chef and owner Kelly Whitaker certainly knows how to play with his food. The restaurant decor is less Colorado hippie and more Brooklyn hipster. The wine list and service are equally as excellent. Ask for a counter seat and watch as the chefs whip up a bit of kitchen magic.