Bastia sits inside Fishtown's Hotel Anna & Bel, shifting identity with the clock: a relaxed cafe through breakfast and lunch, then an upscale dining room once dinner service begins. The kitchen draws its point of view from Corsica and Sardinia, filtered through a chef who previously cooked at Stock and co-owned Res Ipsa.
Menus change seasonally, pairing that Corsican-Sardinian lens with Mid-Atlantic ingredients and relationships with purveyors abroad. The drinks program runs on riffs on classic aperitivos and cocktails, backed by a sustainably focused bar.
The dining room reads polished rather than casual — a marble bar, oversized wicker chairs, and a large fireplace anchor the space, with a courtyard used for events and larger gatherings. Regulars point to the pasta and appetizers, and to brunch in particular as a draw.
Menus change seasonally, pairing that Corsican-Sardinian lens with Mid-Atlantic ingredients and relationships with purveyors abroad. The drinks program runs on riffs on classic aperitivos and cocktails, backed by a sustainably focused bar.
The dining room reads polished rather than casual — a marble bar, oversized wicker chairs, and a large fireplace anchor the space, with a courtyard used for events and larger gatherings. Regulars point to the pasta and appetizers, and to brunch in particular as a draw.