Chef Jonathan Waxman and Atlanta Chef Andrew Cacioppo announce the opening of Baffi (pronounced BAH-FEE), a casual, Italian-inspired restaurant offering locally-sourced, seasonal dishes alongside a creative beverage program. Translating to “mustache” – a nod to Waxman’s NYC restaurant Barbuto, the Italian word for “bearded” – Baffi is open for dinner Tuesday through Saturday in Atlanta’s West Midtown neighborhood at Stockyards, an adaptive reuse property with creative office, restaurant and retail space at 976 Brady Avenue.
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 Wood-Seared Shrimp Salad with winter greens, spicy aioli and focaccia; 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 – brown butter, black pepper, parmesan; Bruschetta – ricotta, wild mushrooms, focaccia, herbs; and JW Rosemary Potatoes. The full menu is available for takeout orders.
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.
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.
Amid COVID-19, Baffi is practicing the following health and safety protocols.
- Baffi’s seating capacity has been limited, with tables and seating at the bar positioned to be socially distanced with at least six feet between each party.
- Baffi’s employees have been trained in increased sanitation and cleaning practices, and they will be regularly sanitizing high touch areas, tables and chairs after each party, deep cleaning the restaurant each evening and increasing hand washing and sanitation throughout each shift in regular intervals.
- Baffi’s leadership team will conduct health and temperature checks at the start of each employee’s shift. All temperature checks are kept in a signed, daily log for record. Sick employees are not to report to work and will notify the restaurant if they have been in contact with a sick person outside of the workplace. Sick employees may only return after meeting all CDC guidelines.
- Baffi requires all employees and guests to wear masks at all times, except when seated at tables. Kitchen staff also wear gloves during all food preparation.
- Baffi offers hand sanitizer for guest use at the host stand and conveniently located throughout the restaurant.
- Baffi menus are one-use only and will be discarded after each use.
- Guests are welcome to enjoy beverages and food on Baffi’s outdoor patio that features a fire pit.
- Baffi’s full menu is available for takeout.
About Jonathan Waxman: As a native Californian, Jonathan Waxman grew up in a family that celebrated the culinary arts. After receiving the Grand Diplôme from La Varenne Cooking School in Paris, he moved back to California to work at Domaine Chandon and then with Alice Waters at the legendary Chez Panisse. In 1979, he became the executive chef of Michael’s in Santa Monica, where he developed his version of California cuisine. He made his mark on New York in 1984 with the now iconic Jams. Today, Waxman is the chef/owner of Barbuto in Manhattan’s West Village, Jams at 1 Hotel Central Park, Adele’s in Nashville and Baffi in Atlanta. He is the recipient of many accolades, highlighted by the 2016 James Beard Award for Best Chef: New York City. Waxman’s numerous TV appearances include Top Chef Masters, Top Chef, Recipe for Deception and MasterChef. His charitable work includes Alex’s Lemonade Stand Foundation, Citymeals on Wheels and many others. Waxman is the author of three cookbooks including: “The Barbuto Cookbook,” “A Great American Cook” and “Italian, My Way.” Waxman lives in Manhattan’s Upper West Side with his wife and three children.
About Andrew Caccioppo: Andrew Cacioppo brings over two decades of cooking experience to Baffi and has worked in the restaurant industry since the age of 15, starting as a busser, working every position in restaurants and eventually holding management roles in both the front-of-house and back-of-house. In 2009, he worked in the kitchen at Craft in Buckhead, a restaurant from celebrity chef and restaurateur Tom Colicchio. From there, he moved to Kelly Liken’s eponymous restaurant in Vail, Colorado, for three years before returning to Atlanta in 2013 to work in the kitchen with Adam Evans at The Optimist and most recently, as Executive Chef at Brezza Cucina.
# # #
