In the heart of Beverly Hills, Baldi, a new Tuscan steakhouse located on the ground floor of the Waldorf Astoria Hotel, is attracting attention for its blend of upscale Italian cuisine and high-end steak offerings. The restaurant, occupying the space previously held by Jean-Georges, is led by Edoardo “Edo” Baldi, continuing the legacy of the Baldi family renowned for their influential Italian dining establishments in the Los Angeles area.

Edoardo Baldi, son of Giorgio Baldi—whose Santa Monica restaurant opened in 1990 and helped popularize dishes like corn-filled pasta and beef carpaccio—has brought a renewed focus on both pasta and steak to this latest venture. Baldi’s steak menu features more than a dozen cuts, including USDA prime beef and selections of American, Australian, and Japanese Wagyu. Prices range from $82 for a 12-ounce rib-eye to $75 per ounce for the olive-fed Sunuki Kawai New York Strip sourced from Japan’s Kagawa Prefecture. Except for the Japanese Wagyu, the steaks are marinated in a mix of olive oil, balsamic vinegar, rosemary, salt, and pepper, then prepared over an open flame before finishing under a broiler with additional marinade.

The restaurant pays homage to Baldi’s childhood experiences, serving steaks accompanied by two distinctive sauces: a sweet, tomato-based red sauce reminiscent of Italian ketchup, and a green salsa verde textured with capers, parsley, egg whites, and breadcrumbs. While the steakhouses’ steaks display characteristic rich browning and tender centers, the intensity of the marinade sometimes overshadows the meat’s intrinsic flavors. Some cuts, such as the bone-in rib-eye, appear heavily saturated, while others offer a more balanced smokiness and herbal note. The Japanese Wagyu is noted for providing a purer expression of beef for diners seeking a traditional experience.

In contrast to many American steakhouses known for butter-heavy side dishes, Baldi’s accompaniments lean into the chef’s Tuscan heritage, emphasizing simply prepared grilled, steamed, or roasted vegetables.

Though the steak offerings are prominent, Baldi’s pasta has emerged as a standout feature. The house-made pasta, excluding spaghetti, is crafted fresh daily. Dishes include mezzo maniche tossed in a smoky Amatriciana-style tomato sauce with bacon, ribbons of fettuccine in a butter and Parmigiano sauce, and paccheri served with a pomodoro heightened by a delicate pesto thread. The restaurant also serves a rich beef and veal ragout, a recipe from a family friend in Forte dei Marmi, enriched with red wine, milk, and Parmesan.

The dining environment combines luxury and comfort within the Waldorf Astoria, departing from the typical hotel restaurant ambiance. Patrons pass through a marble-lined bar bustling with cocktail drinkers, before entering a spacious dining room decorated with warm terra-cotta tones, greenery, and woven lanterns overhead. The extensive wine list features Italian selections such as Barolo and Brunello di Montalcino, catering to refined tastes.

While the price point places Baldi in the special occasion category, the atmosphere remains relaxed with attentive service. Staff present each dish ceremoniously and encourage guests to savor the rich flavors, sometimes insisting on additional servings of signature dishes like the tortellini.

Baldi’s fusion of refined steakhouse tradition and authentic Italian pasta highlights has positioned it as a distinctive addition to Beverly Hills’ dining scene.