Basilico Ristorante cuts a bella figura in the far southwest of the city. A large photograph of a voluptuous Sophia Loren pouring Champagne sets a mood. Roughly globed fixtures, tomato-red chairs and wine in lighted alcoves populate the dining room. Chef Francisco Di Caudo, a James Beard Award semifinalist, makes eggplant, bufala mozzarella and basil feel fresh. For “cigars,” fried egg roll wrappers are filled with duck mousse and dipped in sesame-truffle salt “ash.” What’s that flavor in the Hokkaido scallops? It’s sorrel, lending a lively lemony presence.
