The open kitchen is anchored by a wooden-burning fireside designed by local grill maker Chris Demant. Dishes on the menu contain wooden-seared shrimp salad with winter season greens, spicy aioli and focaccia solid iron sunburst trout with braised greens and meyer lemon salsa and Waxman’s JW Roasted Chicken, on provide at quite a few of his dining establishments above the several years. Other possibilities contain fresh and dried pastas, pizzas and a assortment of shareable dishes.
The interior of Baffi. / Picture courtesy of Mia Yakel
On the beverage facet, beverage and services director Don Pirone gives a menu of “classic and artistic cocktails” as well as wines and beers from Italy and past.
The place was intended by nearby architect Sara Hawker, who employed whites, light-weight woods and buttery yellows as style and design factors. The restaurant capabilities floor-to-ceiling home windows, and a 1,750-sq.-foot eating area with a bar with white Parisian tile and an oak prime. A side space can be closed off for personal dining, and outside dining is accessible on a 1,000-sq.-foot patio with a firepit.
Brezza Cucina, owned by Waxman, shuttered at Ponce Town Market place in June, with options to reopen in a new area. The eatery was amongst the to start with wave of dining establishments to open in Ponce City Sector in 2015 and serves dishes with Italian and American influences which includes gnocchi, roasted fish, pizzas and kale salad.
Portion of the Stockyards redevelopment undertaking, Baffi is adjacent to chef Nick Leahy’s Aix and Tin Tin, which just lately reworked into Nick’s Westside.
The restaurant is adhering to a number of COVID-19 protocols, which include minimal seating, masks necessary for employees and for patrons when not seated at their tables and one-use menus.
Baffi is open up 5-9 p.m. Tuesdays-Thursdays and 5-10 p.m. Fridays-Saturdays. The comprehensive menu is also out there for takeout.
976 Brady Ave. SW, Atlanta. 404-724-9700.
Scroll down to see the full menu for Baffi:
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