On November  15, 2007  Diana Paladino wrote:

"Dear Renato,

I Just wanted to thank you for accommodating the private party which was held at your restaurant on Saturday November 10, 2007. The unique food choices and excellent quality of service was recognized by all attending and made the evening extra special.

Your staff was so kind and I want to thank all of You  for ensuring that everyone in the party was well taken care of and greatly enjoyed their meal.

Thank you and I look forward to dinning at Basso Cafe in the future".
        Diana  Paladino
On Jun 17, 2010               Jane Green,  wrote:

Ginger ice cream

I went to my favorite new restaurant on Friday night  Basso Cafe in Norwalk – and there had the most gorgeous ginger gelato.....Read
Press / Reviews / References
On January 15 2009 Kevin Fitzpatrick wrote:

"Renato,
I just wanted to pass along my compliments after last night's dinner.
This was about the fourth time my wife, Sue, and I have dined with you. Each and every time it is a special treat.
It begins with the warmth of the welcome and the service. The real highlights are your food preparations

Again, thank you and your staff for another wonderful experience. I hope you have a very, very long stay it's a pleasure to get NYC quality food only a few minutes from home."
Kevin Fitzpatrick
On February 14, 2009 Mary & Rick Tilghman wrote:

"Dear Renato,Thank you again for a perfectly lovely dining experience at your cosy, elegant restaurant tonight on Valentines. When we saw the menu on line we were just drooling, Couldn't wait to come and have this fabulous feast at Basso on Valentines. Happy to say the ambience was inviting and warm. It seemed so jolly and happy. I think everyone who was there had a good time. we saw some old friends (the Ambroses) and there were many tables full.
The place was just bubbling. The waiter was so nicely attentive, kept our water glasses full and took away all the silver wear after the courses. The food was absolutely perfect.
The carpaccio was really heavenly. Everything was imaginative and creative and just full of good vibrations. Bravo Basso, keep up the good work; 'til the next happy meal with you,"
Mary & Rick Tilghman
Web site designed & hosted by Renato Donzelli  © 2007 . All rights Reserved
Contact@BassoBistroCafe.com
P: (203) 354 6566
F: (203) 810 4098


On June 16, 2009 Jeanine C. Jackson wrote:

This is the most sensual restaurant in Fairfield County! The casual chic décor is crisp and cool. The food is haute. Owner/Chef Renato is part Venezuelan, part Italian, and part magician. The finest seasonal ingredients are brilliantly prepared
to excite and delight enthusiastic patrons. Appetizers include lobster risotto, giant crisp artichoke hearts, and mussels in a dream sauce that will have you dipping your bread. Enticing entrees leave just enough room for seductive deserts.
    Jeanine C.Jackson

On Jan 22, 2010 Stephanie D  wrote:

I hosted a dinner party at Basso Cafe last fall, and all 11 guests were thrilled! The food was cleverly described and presented, and the flavor combinations were amazing! Favorites: artichokes, empanadas, and sea bass, for dinner. Chef/owner, Renato Donzelli, suggested excellent wines to pair with anything (BYOB), and the service was outstanding: appropriately attentive and extremely knowledgeable. Basso Cafe = art, passion and excellence.
   Stephanie D

On Jun 11 2010    Valerie Albarda wrote:

Basso Cafe is one of those places that you go to and it just feels right. It could be because of the Spanish guitar, jazz and world music that is floating melodically from the overhead speakers. Or it could be that your olfactory senses take in the appetizing aromas wafting in from the kitchen. Perhaps it’s the cordial greeting you receive when you first walk in the door.

Whatever the reason, once you’re there..... Read......

Valerie Albarda

On Nov 30 2011     Rodney Stavert wrote:

I was quite surprised to learn from talking to Renato that the restaurant has been operating just over 4 years although I had never heard of it.  Renato explained that he does not advertise, he has preferred to let his restaurant’s reputation grow by word of mouth and by independent reviews.  That struck a chord--I tend to run the wine store in the same way.

The menu is an interesting mix of South American, Italian and classic dishes.  I don’t want to use the word “fusion” as I have a basic distrust of restaurants that produce improbable combinations, but you need have no fears at Basso, everything we tried was delicious.

The appetiser menu features a soup that changes daily, and such diverse items as piquillo peppers stuffed with lobster, fritelle di carciofi (deep fried artichokes with pecorino romano, lemon and basil) and arepas (Venezuelan corn cakes).  We tried the piquillos and a daily special, fresh sardines simply grilled with slices of garlic.

For main course choices one had the option of platters as wide ranging  as paella (served for two--we watched it placed on an adjoining table and wished we had ordered it), Tuscan grilled chicken, or how about steak Ranchero served with black beans, salsa and fried yucca.  There are also pasta and vegetarian dishes.

We selected Lamb two Ways, which was grilled rack and roasted leg, both cooked to a perfect pink and served with a terrific parmesan and green pea risotto, and another daily special, Chilean sea bass which was roasted in the oven and served on a bed of spinach and thinly sliced zuccini, surrounded by cherry tomatoes.  Again, the dish was cooked to perfection.

All the desserts are home made, you can choose between Tiramisu, Mocha semifreddo,or Cake of Tres Leches, or, as we did, share a plate of home made ice creams and sorbets.

Basso is quite small (about 50 covers) and I definitely recommend reserving, I would also suggest leaving the kids at home, this is a serious eating place.  In fact I can contain my enthusiasm no longer, this is the best place I have eaten at in the last couple of years.  I rate it as highly as Café Lola and right now I can’t think of a better compliment.
If you don’t give Basso a try you are really missing a treat.
Rodney Stavert