You come to Basin to sit at the bar and order some spins on New Orleans classics, like shrimp remoulade with chili and basil oil and catfish fingers with burnt onion aioli. Small plates are where it’s at here, which makes sense because the chef is the founder and owner of tapas restaurant Baru. That being said, the entrees do not disappoint. Specifically, the royal red bordelaise, which is a dish you probably won’t find anywhere else in New Orleans. The plate of angel hair with Alabama shrimp that’s tossed in a slightly spicy lemon sauce is a nice changeup from the usual Louisiana shrimp in cream sauce pasta dishes you’ll find everywhere.