Vegetarians have long refashioned a cornucopia of seemingly animal-based products. Yet Tim Andriola -- who opened this healthful restaurant in May adjacent to his long-standing Mediterranean spot, Timo -- isn't a tofu evangelist. At Basil Park, fat slabs of grass-fed Uruguayan beef are salted, seared, and topped with sprigs of microbasil before being served. Inside a beaming rotisserie, nearly a dozen crisp-skinned chickens from Joyce Farms perform a slow, perpetual barrel roll behind a thick beech counter that fronts the open kitchen.
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