Carry-out pasta debuts in Boone

By Jesse Campbell (jesse.campbell@mountaintimes.com)



Article Published: May. 9, 2013 | Modified: May. 9, 2013
Carry-out pasta debuts in Boone

Business owner Patrick Sullivan plans to open Basil’s Fresh Pasta and Deli in mid-May.

Photo by Jesse Campbell



As a college student, Patrick Sullivan learned the importance of quality and freshness, while working at Stick Boy Bread Company.

Today, those same standards have led him to his latest venture, Basil’s Fresh Pasta and Deli, located in the former Frankie’s Pizza location at Winkler’s Crossing, across from Boone Mall.

Sullivan said while the idea for the made-from-scratch pasta menu is new to Boone, the concept has already built a steady following “off the mountain” in larger metropolitan areas.

While growing up in Charlotte, Sullivan would frequent a nearby pasta shop and was inspired to try the model out in the High Country.

“We will be making pastas, like ravioli from scratch, and all of the sauces that go with that,” Sullivan said. “We will also be doing lasagna that is ready to go.”

Sullivan is not a newcomer to the restaurant business. After finding a friend and ready business partner in Carson Coatney, owner of Stick Boy, the food lovers purchased the popular downtown Boone restaurant, Melanie’s, which specializes in breakfast and lunch dishes.

Sullivan believes the carry-out pasta idea will find a warm reception in Boone, a town that celebrates diversity and freshness.

“It seems like Boone is ready for something like this,” Sullivan said. “When you want restaurant quality, but don’t want to have to lug everyone to restaurant, you can come here and get something that is just as good, made from scratch and is still affordable.”

Sullivan hopes the emphasis on good, wholesome foods will allow him to compete with local mainstays.

“What people really appreciate, just like with other nice places around here, is (when) everything is made from scratch,” he said. “When I was working at Stick Boy, I saw how people value things that are made from scratch.”

Once his beer permits are approved, Sullivan said the restaurant would offer six taps, featuring North Carolina brews.

If pasta doesn’t get your taste buds going, the restaurant’s deli and fresh sandwiches might entice you to stick around. Original seating from the previous pizza parlor was left intact for those patrons who want to stick around and savor their lunch.

“It seems like these two things, the pasta and sandwiches, will work well together,” Sullivan said.
While the strains of running two different restaurants might overwhelm some entrepreneurs, Sullivan said he is taking things in stride.

“I’m sure there will be some bumps,” he said. “I’ve got a great staff at Melanie’s, too. The manager I had over there is actually coming here.”

Since the new deli and restaurant is located in a former pizza parlor, Sullivan said the building needed little overhaul, and customers will notice a very similar layout.

Sullivan said the restaurant’s new hours will vary and are subject to change.

Basil’s Fresh Pasta and Deli is slated for a mid-May opening, Sullivan said, adding that on most days, he hopes to be open 10:30 a.m. to 9 p.m.

“We will be staying open pretty late,” he said. “We will be closed for Sundays, but would love to open on those days and bring the Sunday dinner back if people start to ask.”



Eat Beat

Got restaurant news? Contact editor Frank Ruggiero at (828) 264-6397 or (frank@mountaintimes.com)

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