Basilico Restaurant - Millburn, NJ | OpenTable
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Basilico
Basilico

Basilico Details

  • Dining Style: Casual Elegant
  • Website: http://basilicomillburn.com
  • Email: basilicomillburn@aol.com
  • Phone: (973) 379-7020
  • Hours of Operation: Lunch: Monday - Saturday: 11:45am - 2:30pm; Dinner: Monday - Thursday: 5:00pm - 9:30pm, Friday - Saturday: 5:00pm - 10:30pm, Sunday: 4:30pm - 8:30pm
  • Payment Options: AMEX, Diners Club, Discover, MasterCard, Visa
  • Cuisine: Italian
  • Executive Chef: Claude Browne
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: BYO Liquor, Non-Smoking Restaurant, Patio/Outdoor Dining
  • Private Party Facilities: Please inquire for further details.

Getting there

  • Cross Street: Main Street
  • Parking: No
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A word from Basilico
Basilico Restaurant, located in Millburn, New Jersey was established by co-owners Mario DeMarco and Angelo Delbecchi, formerly of Sergio's, also in Millburn. Both are graduates of the Hotel Management School in Alassio, Italy. Both from Italy, they have brought their original and authentic Italian cuisine to Millburn.

Basilico has a definite New York look and feel, which reflects in our food items. We use the best of ingredients. "Casual and chic" is how we have been described by reviewers. The atmosphere is warm, comfortable and energetic. Our goal is to maintain the highest level of hospitality, remembering that you are the guest, and it is our ultimate goal for you to leave thoroughly satisfied. Special requests can be accommodated.
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Basilico
4.2
86 $31 to $50 restaurant
Featured Reviews
  • "What a delicious lunch. The waiter was friendly and very accommodating to our requests. Our food was prepared very nicel..."
    Dined on 5/13/2013
  • "This was the second time we have been to Basilico. The last time was several months ago before attending a show at the P..."
    Dined on 5/6/2013
  • "We have visited several times and have consistently had excellent dining experience. Would recommend this restaurant to ..."
    Dined on 4/28/2013

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