Basil’s On Market brings foodie favorites to the suburbs

In a four-month, million-dollar renovation, Basil’s On Market has transformed the grand 15,000-square-foot space on a busy Mason corner. With its fresh vibe and from-scratch kitchen, it brings fare fit for foodies to the suburbs—all at affordable prices.

Come to see the slick and modern design, but stay for the food. From bistro sandwiches to first-class entrées, the ever-adapting menu makes it tough to choose. And the extensive wine list wows. Open seven days a week, Basil’s On Market serves sustainable and local foods, including vegetarian and gluten-free options—perfect for a weekday lunch, date night or dinner with the whole family.

“We are not upscale. We are casual dining that gives you great food and drinks at a great value,” says Jeff Finkelstein, restaurateur at Basil’s On Market. “We are a come-as-you-are, eat-what-you-want type of setting. We want to see you here with your family and friends.”

Book the upstairs loft space for an office event, soccer team or graduation party. The spacious downstairs holds up to 200 for wedding receptions, corporate events, benefits and fundraisers. Both onsite and offsite catering services are available.

Basil’s On Market has established itself as a quality venue and community partner, supporting local hospitals, churches, schools and other community groups.

“We firmly believe in being a part of the community,” Jeff explains. “It’s the right thing to do.”

This spring, enjoy happy hour specials and live music on the waterfront patio. Or wake up for Sunday brunch each Sunday from 10 a.m. to 2 p.m. Basil’s On Market could be your new favorite eatery for all of the downtown perks without the hassle.

Visit Basil’s: 5650 Tylersville Road, Mason.



Basil’s On Market Lamb Rack

Makes 2 servings

4 T. Char Crust seasoning

Sprinkle of seasoning salt

4 oz. olive oil, divided

12 bones of lamb

12 oz. root vegetables, spiralized and roasted

4 oz. cut asparagus

4 T. parmesan bread crumbs, toasted

Honey Lemon Dressing

1 ½ T. honey

Splash apple cider vinegar

2 T. lemon juice, fresh squeezed

1 tsp. olive oil

Mustard Cream Sauce

2 T. olive oil

2 T. brandy

½ cup beef stock

2 tsp. Worcestershire sauce

2/3 cup heavy cream

Sprig of fresh thyme

Sprig of fresh rosemary

2 tsp. lemon juice, fresh squeezed

1 T. grainy mustard

Roux—2 T. butter, 2 T. flour, 2 cups whole milk

Salt and pepper to taste



Whisk together first three ingredients in dressing. Slowly add oil, until well blended.

Set aside. Season lamb with Char Crust and salt. Add 2 oz. oil to a medium sauté pan. Cook to desired doneness. Start the sauce in another pan. Heat oil to medium heat. Sauté until translucent, about 2-3 minutes. Deglaze with brandy and reduce by half. Add beef broth and simmer for 4 minutes. Add the remaining ingredients and simmer for 7-8 minutes. Add roux, making sure it is loose. Simmer for 4 minutes until it thickens. Pick herbs from sauce and discard. Add remaining oil to another sauté pan. Toss root veggies and asparagus until heated through and crispy; add to plates. Ladle sauce around the veggies. Roll lamb in dressing, sprinkle with bread crumbs and shingle across veggies, 6 bones per plate.