W H AT WE’RE EATING NEWS FROM OUR RESTAURANT COMMUNITY, PLUS A DISH WE LOVE
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Basecamp 105 E. Franklin St. 540-969-9782 basecampchapelhill.com
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hen Momo’s Master owner and chef Ramesh Dahal began to envision a new restaurant, he knew he wanted to create an environment where guests could experience food and cocktails from around the globe without leaving Franklin Street. The inspiration for Basecamp came to Ramesh after chatting with Momo’s customers about their expedition to climb Mount Everest on the border of his native Nepal. They shared their experiences setting up camp and cooking over a fire, which gave Ramesh the idea for his second eatery’s name. “This is not a restaurant like any other restaurant,” he says. “I’m working for the people. I learned from [opening] Momo’s Master that if I think of 64
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December 2022
other people, they will return that back to me sooner or later.” Basecamp opened its doors, just around the corner from Momo’s, in May and brings a unique twist to street food with offerings ranging from Singapore-style stir-fry noodles and a shrimp po’boy to the Basecamp BLT. The latter pairs well with home fries and a strawberry-basil mojito made by manager and mixologist Pravin Poojari. The iceberg lettuce, fried green tomato, house-roasted pork belly and beef chuck patty are held between two brioche buns and topped with a lime-pepper mayonnaise. Ramesh says he wanted to bring a touch of Nepali and Korean spice to the American BLT with this dish. “I felt by doing this I could satisfy all my customers by giving them a little bit of everything they like in one,” he says. – by Megan Tillotson