This is not a restaurant driven by spectacle, but by continuity and family dynasty: a father, a son, and an enduring Etruscan spirit, carried forward one meal at a time. Baldi is born from the Baldi family’s culinary legacy, and perfected in Beverly Hills. Helmed by Chef Edoardo “Edo” Baldi, Tuscan-born, L.A.-raised, and cooking since he can remember, the restaurant ventures beyond modern Tuscany to the Etruscans, early culture keepers whose lives centered on land, simple ingredients, and the act of gathering. That philosophy took hold early for Chef Edo, shaping gnocchi beside his mother on Sundays and learning the quiet discipline of Italian home cooking.

At its core, Baldi is about simplicity done impeccably. Steak anchors the experience with hand-selected cuts sourced from individual farms, cooked over an olive wood–fired grill using little more than fire, time, and restraint. Beyond the grill, the menu includes freshly baked focaccina—an Etruscan original—vegetables, herbs, fruit, fresh seafood, housemade pastas, prepared with reverence for the earth and the rhythms of seasonality, paired with a thoughtfully curated wine list.