\t\t\t\t\t\t<\/p><\/div><\/div> \t\t\t\t\tEdoardo Baldi\u2019s new steakhouse, Baldi, will lavish attention on fish and vegetables but the main emphasis will be on prime cuts of beef \u2014 as well as American, Australian and Japanese wagyu \u2014\u00a0that take full advantage of the wood-fired grill.<\/span><\/p>\n \t\t\t\t\t\t\t\t\tJakob Layman<\/cite><\/p>\n<\/figcaption><\/figure>\n<\/div>\n \n\tE.baldi, along Canon Dr., opened two decades ago. It\u2019s known for its understated dining room and Edo\u2019s delicately refined interpretation of Tuscan-leaning culinary traditions. \u201cAt e.baldi, the food is so light \u2014 it\u2019s all about clarity,\u201d explains Gavin Rossdale. \u201cYou have to be a very, very good cook to cook that way.\u201d Before they passed, Robert Evans, Sumner Redstone, Quincy Jones and Tony Scott were regulars. Longtime patron Jeffrey Katzenberg tells The Hollywood Reporter<\/em> that Edo \u201cis an artist, a true master and maestro in his kitchen, and the restaurant makes you feel like you\u2019re a guest in his home. I\u2019ll be there on Day One at the Waldorf Astoria.\u201d<\/p>\n \n\tMark Wahlberg notes that \u201cif I\u2019m having my cheat meal, I\u2019ll wait for e.baldi,\u201d listing off an order of lobster carpaccio, rigatoni bolognese, langoustines \u2014 plus vegetable soup \u201cif I feel slightly down or off or jet-lagged.\u201d The actor-producer and serial restaurateur describes a preferred dining double-feature there: \u201cEspecially if I\u2019m not training, I\u2019ll have a two o\u2019clock lunch, then wine and dessert, then another meal at five o\u2019clock. It\u2019s that fantastic.\u201d<\/p>\n \n\tEdo has become legendary for closing e.baldi if he can\u2019t be on-site to cook, whether due to illness or travel. \u201cI\u2019m emotional thinking about it,\u201d says fellow Beverly Hills restaurateur and loyal customer Michael Chow. \u201cThat\u2019s an incredible quality of integrity. I take my hat off.\u201d (The proximity of the new steakhouse Baldi to e. baldi \u2014 just five minutes by car \u2014 suggests Edo will not be relaxing this policy.) <\/p>\n \n\tRossdale notes that \u201cthe repeatability of the [culinary] profession is so brutal; I think that\u2019s why I have such a connection to it [as a musician].\u201d He adds, \u201cso many chefs are not much in their kitchens, and I\u2019ve never been to his restaurant and he\u2019s not there \u2014 and I\u2019ve been a lot<\/em>.\u201d<\/p>\n \n\tEdo himself is more abashed: \u201cI have a problem with micromanaging, with obsessive behavior.\u201d This is why, until now, he\u2019s turned down \u201ca lot of opportunities\u201d from deep-pocketed fans to expand. \u201cI always say \u2018no, no, no, no, no<\/em>.\u2019\u201d<\/p>\n \t\t\t\t\t\t \t\t\t\t\tBaldi Bar<\/span><\/p>\n \t\t\t\t\t\t\t\t\tJakob Layman<\/cite><\/p>\n<\/figcaption><\/figure>\n<\/div>\n \n\tIn recent years he briefly opened a pair of casual concepts at two of billionaire developer Rick Caruso\u2019s piazza<\/em>-conjuring local malls, The Grove and Palisades Village. This full-dress, 180-seat steakhouse was a yes <\/em>because of the new kitchen\u2019s immediate proximity to e.baldi as well as his decades-spanning relationship with the Beverly Hills Waldorf Astoria\u2019s owner, Beny Alagem. \u201cI started serving him when I was about 18 years old, back at my dad\u2019s restaurant,\u201d Edo says. \u201cHe\u2019s really like a second father.\u201d<\/p>\n \n\tAlagem\u2019s son David, who runs hospitality lifestyle programs for the family\u2019s development firm, says the family learned from the tepid response to the previous occupant of the ground-level space \u2014 Michelin man Jean-Georges Vongerichten, known for his haute cuisine \u2014 that \u201cpeople don\u2019t want to eat fancy\u201d these days in Beverly Hills, not even at the Waldorf Astoria. \u201cOur bestseller on the roof is a smashburger,\u201d he observes. \u201cThat\u2019s why we went to Edoardo and came up with this concept. This isn\u2019t a special-occasion restaurant. This is eating in his home.\u201d<\/p>\n \n\tWell, if his home were a mansion in Beverly Park or Bel-Air. The sprawling, indoor-outdoor Baldi space is an ultra-luxe mood board of stone, marble and terracotta. There\u2019s a serious cocktail list and a seasonal, Etruscan-inspired menu (e.g. white beans slow-cooked inside a bottle). Baldi will lavish attention on fish and vegetables but the main emphasis will be on prime cuts of beef \u2014 as well as American, Australian and Japanese wagyu \u2014\u00a0that take full advantage of the wood-fired grill.<\/p>\n \n\tBack in the kitchen, Edo says of the bill of fare, \u201cit\u2019s really going back to what the principle was for my father when he started, which was local dishes with simplicity done correctly. And that\u2019s exactly what we\u2019re aiming for here.\u201d<\/p>\n<\/div>\n \u2018 The preceding article may include information circulated by third parties \u2019 <\/em><\/p>\n \u2018 Some details of this article were extracted from the following source www.hollywoodreporter.com \u2019 <\/em><\/p>\n","protected":false},"excerpt":{"rendered":" Edoardo Baldi, among Hollywood\u2019s favorite chefs, plates a dish of sweet corn tortellini at the pass in the gleaming kitchen of his forthcoming steakhouse at the Waldorf Astoria in Beverly Hills. It\u2019s a new variation on one of his trademarks \u2014 sweet corn agnolotti \u2014 which he began serving at his late father Giorgio Baldi\u2019s […]<\/p>\n","protected":false},"author":2,"featured_media":2286055,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"jnews-multi-image_gallery":[],"jnews_single_post":[],"jnews_primary_category":[],"jnews_social_meta":[],"footnotes":""},"categories":[25177],"tags":[442920,26055,442921,400834],"class_list":["post-2286054","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-celebrities","tag-baldi","tag-dining","tag-edo-baldi","tag-giorgio-baldi"],"jetpack_featured_media_url":"https:\/\/celebrity.land\/en\/wp-content\/uploads\/2026\/02\/Baldi-a-New-Steakhouse-From-EBaldi-Chef.jpg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts\/2286054","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/comments?post=2286054"}],"version-history":[{"count":1,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts\/2286054\/revisions"}],"predecessor-version":[{"id":2286056,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/posts\/2286054\/revisions\/2286056"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/media\/2286055"}],"wp:attachment":[{"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/media?parent=2286054"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/categories?post=2286054"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/celebrity.land\/en\/wp-json\/wp\/v2\/tags?post=2286054"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"\"](\"https:\/\/www.hollywoodreporter.com\/wp-content\/themes\/vip\/pmc-hollywoodreporter-2021\/assets\/public\/lazyload-fallback.gif\")
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