West Midtown’s BAFFI fuses Italian and Southern ingredients for a flavorful twist on classic cuisine
CELEBRATED chef Jonathan Waxman and executive chef Andrew Cacioppo give Italian-inspired cuisine a Southern twist in their latest venture, Baffi. With locally sourced ingredients and an ever changing menu of seasonal dishes, guests receive the best of both culinary worlds.
“There are a lot of connections between Italian food and Southern cuisine, mainly how both have a respect for the ingredients and letting them shine,” says Waxman. “We wanted to find that perfect balance between Italy and Atlanta by incorporating essentials from both areas.”
This includes dishes such as the mascarpone grits paired with a braised pork-and-veal meatball, or the JW roasted chicken with rosemary potatoes and salsa verde. The open kitchen and wood-burning hearth from Atlanta artisan Chris Demant “adds to the connection, highlighting Italian cookery and Southern grill and barbecue culture,” says Waxman.
Housed in the former Donetto space in West Midtown and refreshed by architect Sara Hawker, the restaurant takes on an airy appeal with floor-to-ceiling windows and the bar’s white Parisian tile and oak top. Though the restaurant isn’t operating at full capacity due to the pandemic, they have creatively continued to serve customers, including inside dining, alfresco or take home meals, as well as Baffi Provisions, a marketplace with fresh housemade pastas, meats and more.
Says Waxman, “Restaurants serve as a place to gather with family or friends to enjoy food, drinks and conversations. While the method of how this gets accomplished has slightly changed … our goal at Baffi is to provide guests with the warmth and comfort that only restaurants are able to.”