Restaurateurs Tim Andriola and Rodrigo Martinez hired Carty Architecture to design their third restaurant, Basil Park.  The food concept for the 120 seat bistro is based upon simple organic food, prepared in a manner which optimizes health and well-being.  The open kitchen features a rotisserie imported from France; it was important to create an eating environment which supported the philosophy of a genuine cuisine based upon culture and tradition. White brick walls, light wood, chrome and mirrors create an atmosphere of comfort and simple elegance.