New Menu Items

Posted on February 10, 2016

Our new black bean veggie burger is a true delight.

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Wine Wednesdays at Básico

Posted on January 5, 2016

Every Wednesday, bottles of wine at Básico are half-off all day long. From Cava to Rioja, the list focuses on easy drinking wines that pair nicely with the spicy, flavorful fare you’ll find on the Básico menu. Prices range from the cheap ($25) to the splurge-y ($75), so you’re sure to find something to fit your budget. Click here for the wine list, which is subject to change based on availability.  

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Scenes from the Ultimate Summer Cookout

Posted on September 2, 2015

This event was so much fun we’re planning to make it a regular happening. And we were also happy that such a fun event helped raise money for Metanoia’s youth leadership program.  

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Básico brings Mixson community together to donate 50 percent of sales on July 2

Posted on July 2, 2015

The Mixson community was saddened to learn that a Básico employee lost two members of his family in the tragic shooting at Mother Emanuel AME church. To honor Gerald Mitchell’s loved ones and all those lost, the Mixson community is coming together to raise money and make a substantial donation on his behalf to A Community United Fund, which will disperse the money raised equally among the victim’s families. The Mixson community encompasses Básico, Mixson Bath & Racquet Club, Mixson Market, the Flats, and the Mixson residential neighborhood. Básico and Mixson Market will accept cash donations from customers, Flats residents,

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Dinner in the Garden a delightful night

Posted on June 4, 2015

Eager dinner guests and assorted farmers gathered together on Monday, June 1 to break bread in the garden at Basico. And by bread, we mean baker Chris Wilkins’ incredible artisanal loafs. Here are a few pics from the night. Stay tuned for details on the next Dinner in the Garden.    

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A Barrel-Aged Bash with Fullsteam Brewery and High Wire Distilling Co. at Mixson Bath & Racquet Club

Posted on February 2, 2015

  To celebrate Brewvival weekend, Mixson Bath & Racquet Club welcomes Southern beer visionary Sean Lilly Wilson of Fullsteam Brewery in Durham, N.C. for a barrel-aged bash featuring Charleston’s High Wire Distilling Co. and their newly released barrel-aged Hat Trick Gin on Thurs., February 26. Fullsteam and High Wire’s relationship goes back before either business launched. In 2010, High Wire co-owner Scott Blackwell served as a mentor to Wilson as part of a regional sustainable enterprise initiative. The two began to work more closely as they worked on their respective Southern agriculture-meets-alcohol businesses. This relationship deepened when Fullsteam realized they

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Restaurant Week Menu Explores Oaxacan Mole

Posted on January 6, 2015

Básico’s Restaurant Week menu will feature seven variations of mole, a term for sauce in Mexican cuisine. From red mole and eggs to a mushroom tamale with black mole sauce, the dishes that Chef Bryan Cates has developed are more than just a good restaurant week deal. They’re an easy way to try something new and interesting. Chef Cates has been working on his moles for the last few weeks and has created a red mole using benne seeds, an ingredient native to the Lowcountry. “‘Coloradito’ is the traditional name for this mole, meaning a ‘hint of red’ or ‘on

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Executive Chef Adam Miller

Posted on July 10, 2014

Básico’s Executive Chef Adam Miller Chef Adam Miller, a South Carolina native, brings over 13 years of food and beverage experience with him as the Executive Chef of Básico and Mixson Bath & Racquet Club. Prior to attending the Art Institute of Charleston he held various front end manager positions at some of Charleston’s premiere food and beverage institutions.  His time at the Art Institute is garnished by his captaining of the school’s ACF competition team where he led the team to a bronze medal at the regional level. Upon graduation in 2012 Adam joined the team at Carolina’s Southern

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My How Our Garden Grows

Posted on October 11, 2013

EVERYWHERE A SIGN When was the last time the first thing you saw as you walked into a restaurant was this: Or this: The term farm to table is all the rage, but how often do you walk through a farm to get to your table? OK, farm might be a slight exaggeration. But it is a garden. And it is productive. And it does go into the food we serve. So it’s practical. But it’s also symbolic in an age where all too often the food we eat is “produced” behind the scenes–conveniently cut, washed and shrink-wrapped. The iconic

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Pescado a la Veracruzana

Posted on September 25, 2013

Pescado a la Veracruzana is an old dish originating (naturally) on the Mexican coast. Básico owner Bryan Lewis’ mother, Leslie, who perfected her recipe over the years, urged him to add it to the menu. Once he served it to the staff and they all responded, “We have to have this on the menu!”… well, the rest is history. The new initiate’s first reaction to Pesacdo a la Veracruzana is often, “This isn’t Mexican, it looks Italian!” While the sauce features standard Mexican ingredients, such as tomatoes and chiles, the appearance of plump golden raisins, capers, and green olives always raises an eyebrow, but then lots and

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