Self-taught and known for his innovative approach to fine dining, chef Peter X. Kelly has risen to the upper echelon of Westchester and greater New York culinary scenes. Now, 42 years, five restaurants, and a James Beard nomination later, he is entering the next step of his career—taking the reins as Culinary Director of Chappaqua’s Basso56. Here’s what diners can look forward to at the newly christened Basso by PXK.
What sparked your move to Basso?
I’ve been friends with Sherif Nezaj and Sammy Ukaj, the current owners, for many years. When they approached me to join their team, I was honored and excited. I have traveled throughout Italy and have great respect for this cuisine and while I have always blended Italian ingredients and techniques into my cooking, here I can focus on solely Italian foods.
How active will you be in the kitchen?
I will be directly responsible for every dish. Working with the current team, we have tweaked and refined some dishes and have added items that will offer guests a modern approach to Italian cuisine. All of our pastas are made in house—diners can look forward to everything from simple rigatoni with a spicy vodka sauce to hand-cut chitarra pasta with shrimp and uni butter. While you will always find a perfect pollo parmigiana on the menu, you may try a breast of duckling with marsala zabaligone. Yes, we have a classic Caesar salad, but you might want to sample an array of seasonal vegetables served with a butternut squash spuma as an alternative!
What excites you about Chappaqua?
Having the opportunity to work in Northern Westchester and specifically in Chappaqua is a thrill for me. So many of my longtime clientele live in this area and I feel that I have moved closer to them and expect to see them more regularly. Northern Westchester has many wonderful restaurants, and I am excited to be a small part of this culinary community. For the families of Chappaqua, I hope to be their date night restaurant, their local watering hole, their pasta and glass of wine spot, as well as the place to celebrate with friends and family when hospitality is called for.
You are reinventing brunch—tell us how.
Our ‘POTS, PANS, and PASTA’ Sunday brunch is unique to the county. Brunch has always been an important service at all my restaurants, but this one is very special. Several years ago, while visiting Milan, my wife and I stumbled into a local restaurant and were overwhelmed by the afternoon service. Foods just kept coming from the kitchen—a little of this, a bite of that. It was a discovery of how relaxing a restaurant with no menu, but a warm sense of hospitality, could be. I hope to deliver the same experience.
Related: 10 Can’t-Miss New Restaurants Opening in Westchester in 2025
