In Beverly Hills, where dining rooms often lean toward spectacle, Chef Edoardo Baldi takes a quieter approach. On February 18, Baldi opened inside the Waldorf Astoria Beverly Hills—a Tuscan steakhouse rooted less in reinvention and more in memory, restraint, and lineage.
The restaurant marks the next chapter for the Baldi family, whose presence in Los Angeles spans decades through Giorgio Baldi and e.Baldi. This new space carries that legacy forward, translating the American steakhouse through a distinctly Tuscan lens—open flame cooking, seasonal ingredients, and a philosophy shaped by simplicity.
“Baldi has always been about creating a place that feels like home, warm, unpretentious, and meant to be returned to again and again,” said Chef Edo Baldi. “This is a reflection of my Italian upbringing and the food I grew up eating at home.”
A Steakhouse Defined by Fire and Simplicity
At the center of the menu is the olive wood–fired grill, where USDA Prime and Wagyu cuts are prepared with minimal seasoning—letting the quality of the meat carry the experience. Sourcing spans top American ranches like Creekstone Farm and Double R Ranch, alongside global selections including Australian Wagyu and Japanese A5 from regions like Kagawa and Yamaguchi.
Each cut arrives simply finished, paired with house-made salsa verde and tomato-based Italian steak sauces—details that stay consistent with the restaurant’s core philosophy: less intervention, more intention.
Pasta, Tradition, and the Etruscan Influence
Beyond the grill, the menu leans into dishes shaped by family and history. The approach draws from Etruscan principles—food tied to land, seasonality, and gathering—translated through recipes that feel personal rather than performative.
Dishes like sweet corn tortellini with mascarpone and truffle butter, fettuccine with porcini and a hint of tomato, and mezze maniche with beef ragout anchor the pasta program. Starters move through burrata with pesto and roasted tomatoes, beef polpettine in Tuscan tomato sauce, and an Etruscan salad layered with farro, cannellini beans, citrus, and herbs.
Desserts follow the same tone—Edo Baldi’s apple pie à la mode and a pancake soufflé for two finished with rum and Grand Marnier—familiar, but sharpened through technique.
Cocktails and Wine Rooted in Italian Tradition
Behind the bar, Beverage Director Jim Kearns builds on the Italian aperitivo tradition. Citrus-forward drinks like the Limone Spritz and Bergamotto Tonica bring lighter, coastal notes, while deeper pours like the Negroni Classico di Baldi and Baldi Manhattan anchor the program in classic structure.
The wine list follows suit, with a strong emphasis on Italy—Barolo, Barbaresco, Brunello di Montalcino—alongside benchmark bottles from France and the United States. It’s a program designed to complement, not compete with, the food.
A Dining Room Built Around Warmth and Return Visits
Designed by Ezequiel Farca Studio, the 180-seat space balances openness with intimacy. Terracotta tones, wood, stone, and woven textures create a layered environment that reflects Chef Edo’s Chianti countryside home. A central bar anchors the room, while a semi-enclosed terrace and private dining space allow for quieter moments within the larger setting.
Guests enter beneath a mural depicting an Italian dinner party—an early signal of what the restaurant is built around: gathering, not performance.
In a city that often looks forward, Baldi works in the opposite direction—pulling from history, family, and memory to shape something meant to last.
For more information and to book a reservation, visit:
waldorfastoriabeverlyhills.com
Location: 9850 Wilshire Blvd, Beverly Hills
Hours:
Dinner: Wednesday – Sunday, 5-10 p.m.
Bar Dining: Monday – Sunday, 5-11 p.m.
Photo credits: Photo courtesy of Waldorf Astoria Beverly Hills
