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Jan 16

Basico Bistro + Café (6006 North Mesa Street, #106, El Paso)

BasicoMy husband and I recently visited Basico Bistro + Café for breakfast. Despite its hip and modern atmosphere, the restaurant ultimately failed to impress. To our disappointment, the breakfast menu on offer was a pared-down version of the (clearly not updated) breakfast menu displayed on the restaurant’s website. From this shortened menu, we ordered the Roman Empire omelette (instead of the intended eggs benedict), along with the banana & walnut pancakes. The florentine-esque omelette proved rather ho-hum, being so paper-thin it lacked any enjoyable texture. Testifying as to the omelette’s dullness, not even its overly salty fillings could bring it to life… Both light and fluffy, the pancakes fared a little better. Unfortunately, their appearance was rather anemic (lacking that golden brown quality) and their flavour profile disappointingly light on banana notes.

Further, although we had requested the pancakes be served with pure maple syrup, and not artificial table syrup, we were nevertheless served the latter. In the end, our server, along with the cooks, reluctantly (yet apologetically) admitted that they thought the artificial table syrup they had on hand was pure maple syrup. (Further questioning on our part revealed that they did not know what pure maple syrup was.) Suffice it to say, we were not impressed with the staff’s lack of knowledge regarding basic breakfast ingredients (in so far as North American cuisine is concerned, which the restaurant’s fare falls squarely into). Moreover, we felt misled by the restaurant’s promise (one implicitly made to customers via its hip and modern décor) of serving only thoughtfully sourced ingredients. In this regard, Basico Bistro + Café stands in stark contrast to Crave Kitchen & Bar, which proudly announced, when we last visited and requested pure maple syrup along with our order, that they “most certainly serve the real stuff.” That being said, in Basico Bistro + Café’s defense, our server did seek to remedy the “situation” as best she could, by enquiring about the origin of pure maple syrup and the process via which it is made, an effort the “produits du terroir québécois” enthusiast in me greatly appreciated.

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