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. Baffi is open for dinner Tuesday through Saturday in Atlanta’s West Midtown neighborhood at Stockyards.
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 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 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.
On the beverage side, Beverage & Service Director Don Pirone offers a menu of cocktails as well as wines and beers from Italy and beyond.
Baffi, with local Atlanta architect Sara Hawker, took over the former Donetto space. The new restaurant features a 1,750-square-foot dining room with a bar and a side room that 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.
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 handwashing 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. The 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.
- Baffi’s full menu is available for takeout.
