About The Basin

For two decades, The Basin has been the neighborhood restaurant where friends and family can come together to celebrate the best things in life: good food, good health and good wine! 

The Basin has several dining areas for your enjoyment—the main dining room and bar, the candle lit den, and the patio under our 200-year-old oak tree’s canopy of leaves—along with a full service bar. 

Our restaurant takes “family” to heart, by ensuring all guests, as well as our associates are treated like family, from the moment they walk through the door, until we say “Goodbye, until next time!”


The Food

From its inception, The Basin has been a leader in sourcing fresh ingredients from local farms, ranches and waters, seeking organically produced foods whenever possible. 

Our seasonal menu features house made fresh pasta, soups, sauces, and desserts. Executive Chef, Daniel Nally, relies on pure, simple flavors of high quality and the freshest ingredients available.


The Beverage Program

The Basin’s wine list focuses on small producers whose stories we know and love.

We also offer a carefully curated menu of beers on tap and by the bottle, plus classic and seasonal cocktails that incorporate fresh, farmers’ market produce and small-batch spirits.


About The Chef

A native of Pasadena, California, Daniel Nally found his calling to cuisine as a teenager working for a Los Angeles-based “hippie” catering company called Rasta Taco. Their slogan, “one love in every bite,” didn’t just translate to the catering job. Daniel had found his love for food and cooking and in his spare time, began cooking at home and hosting memorable dinner parties for friends and family.

 During his summer vacations, Daniel worked for the Patina Restaurant Group, under the helm of Joachim Splichal, where he began to learn from the best in the business. After graduating from Santa Clara University, Daniel moved to San Miguel de Allende, Mexico to work as a cook at The Restaurant, under Chef Donnie Masterton.

The skills he gained at The Restaurant allowed him to make his jump to head chef at The Basin, which he took over this July. He creates his own recipes and has a strong influence on the menu, which combines traditional European home cooking with new cuisines influenced from his years in Mexico.

Daniel is currently in his second year at the Culinary Institute of America’s Masters in Professional Studies program for food business. He is ranked among the top of his class and is using the skills he’s learning to transform The Basin into what he hopes will be the best restaurant in Saratoga.