Guest Author - Jessica Hoffmann
If you are tired and hungry from cruising the idyllic streets of historic downtown Charleston, but want to be easy on the wallet, try Basil for delicious, upscale Asian food at excellent prices. Look for the bicycle on top of a retro inspired sign on upper King Street, a few blocks away from the normal tourist haunts. This once deserted area of the peninsula has seen pronounced renewal in the last decade, and is now a hub for quirky restaurants, design studios and boutiques.
Ever since opening on King Street, Basil has been a favorite with Charleston locals and foodies, and for good reason. You will not find a bad dish as this upbeat, metropolitan hotspot that successfully merges traditional Thai dishes with the laid back, urban style and absolutely fresh seafood that is innate to Charleston.
If you have a hard time choosing from the assortment of classic favorites or house specialties, get started with a creative cocktail and a handful of appetizers like the Neua Nam Tok, with juicy steak infused with chili and cilantro or the favorite Chicken Satay with peanut sauce. If the wait spirals out the door, try the tapas lounge next door which is owned by the same brothers. Nevertheless, once you sit down for your meal, you will find that the Bohemian staff is clearly knowledgeable about the cuisine and the wine offerings, as they steered us well for the succulent Basil Duck.
Created by two brothers who fled the infamous Cambodian Khmer Rouge in 1979 via Thailand, Basil struck gold when it entered a building that formerly housed the Huddle House. Continuing the momentum from their undeniable success, the Eang brothers have since opened the Chai Lounge and tapas bar next door as well as a Charlotte location of Basil, with a Mount Pleasant spot in the works for the fall of 2010. Still, the Eang brothers' attention to detail, innate hipness, and commitment to upscale Thai food remains the same, ensuring Basil will remain high on the favorite list of Charleston restaurants for years to come.
