Baffi food on a table.
Baffi

Andrew Cacioppo serves as the restaurant’s Executive Chef.

Chef Jonathan Waxman's Baffi Opens in Atlanta

Baffi, a casual, Italian-inspired restaurant from Chef Jonathan Waxman, is now open in Atlanta’s West Midtown neighborhood. Translating to “mustache”–a nod to Waxman’s NYC restaurant Barbuto, the Italian word for “bearded”– Baffi is open for dinner Tuesday through Saturday and offers locally-sourced, seasonal dishes alongside a creative beverage program.

Andrew Cacioppo serves as the restaurant’s Executive Chef, melding Waxman’s Italian-Californian cooking style with his experience and knowledge of Southern ingredients. The open kitchen is anchored by a wood-burning hearth made by local grill maker Chris Demant, where the culinary team prepares approachable dishes such as Ember Roasted Shrimp with wilted lettuce, spicy aioli and croutons; Cast Iron Sunburst Trout with braised greens and meyer lemon salsa; and Waxman’s famed JW Roasted Chicken – a staple served at many of his restaurants over the years. Complementing additional signature Waxman dishes such as JW Gnocchi and Kale Salad, Baffi serves fresh and dried pastas, seasonal pizzas and a variety of shareable dishes, including Braised Meatball – pork & veal, mascarpone grits; Roasted Oysters – black pepper brown butter, parmesan and breadcrumbs; Bruschetta – ricotta, wild mushrooms, focaccia, herbs; and JW Rosemary Potatoes with pecorino. The full menu is available for takeout orders here.

On the beverage side, Beverage & Service Director Don Pirone offers a menu of classic and creative cocktails as well as wines and beers from Italy and beyond.

Baffi Provisions, a market that affords guests and locals the opportunity to bring home the flavors, ingredients and select prepared foods of the new West Midtown restaurant, is open Tuesday through Saturday beginning at 2pm. The shop features pantry items and prepared foods, like fresh pastas, sauces, olive oil, vinegars and more, to be recreated at home quickly and conveniently as well as farmer’s boxes with produce from local farms, beer and wine.

Taking over the former Donetto space, local Atlanta architect Sara Hawker brightened up the restaurant with whites, light woods and buttery yellows. Sunlight floods through expansive floor-to-ceiling windows, and the new restaurant features a spacious, 1,750-square-foot dining room with a bar accented by white Parisian tile and an oak top. A side room can be closed off for private dining. Outdoor dining is available in a limited capacity on a 1,000-square-foot patio with a fire pit. Complimentary valet parking is available on the drive in front of the restaurant, and vehicles can be sanitized upon request.

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