This gorgeous new Tuscan steakhouse just opened inside the Waldorf Astoria Beverly Hills

Beverly Hills has no shortage of steakhouses, but a new arrival inside the Waldorf Astoria Beverly Hills is aiming to do things the Tuscan way.

Baldi, which opened on February 18, comes from chef Edoardo “Edo” Baldi, a member of the formidable family behind Giorgio Baldi in Santa Monica and e.Baldi, which marks 20 years in Beverly Hills this year. With Baldi, the chef is reframing the American steakhouse through the lens of his childhood in Forte dei Marmi.

RECOMMENDED: The best restaurants in Beverly Hills

The 180-seat restaurant is designed to feel like an extension of a family dinner table rather than a hushed, clubby steakhouse. Guests enter beneath a mural of an Italian dinner party (designed by Drawing Room NYC) before stepping into a terracotta-toned dining room with a central bar, woven lanterns and olive trees. A semi-enclosed terrace with open-air pods and a private dining room for up to 50 round out the space, designed by Ezequiel Farca Studio to balance modern polish with rustic Italian warmth, and all inspired by Baldi’s Chianti countryside home.

At the heart of the menu is an olive wood–fired grill, visible from the dining room. Baldi’s steak program spans USDA Prime beef and a trio of Wagyu styles (American, Australian and Japanese A5), minimally seasoned with herbs. Cuts are sourced from ranches including Creekstone Farm in Kansas and Double R Ranch in Washington, as well as producers like Snake River Farms and Australia’s Sher Ranch. Each steak arrives with house-made salsa verde and tomato-based Italian sauces.

Beyond the grill, the menu leans into what Baldi calls an Etruscan philosophy of “less is more.” Look for nostalgia-driven dishes such as sweet corn tortellini with mascarpone and truffle butter, fettuccine with porcini and a hint of tomato, and “Sauro’s Wife’s” mezze maniche with beef ragout. There’s burrata with pesto and roasted cherry tomatoes, Roberta’s beef polpettine in Tuscan tomato sauce and, for a splurge, grilled Dover sole with lemon.

Dessert skews classic and comforting, including apple pie à la mode and a pancake soufflé for two flambéed with rum and Grand Marnier sauce.

The bar program, led by beverage director Jim Kearns, channels aperitivo hour with citrusy spritzes and polished classics. The Negroni Classico di Baldi riffs on the Italian staple, while a Baldi Manhattan folds in rye and nocino. An Italian-focused wine list spotlights Barolo, Brunello and Super Tuscans alongside Champagne and Bordeaux.

Baldi is open for dinner Wednesday through Sunday from 5 to 10pm, with bar dining available seven nights a week for walk-ins. For more information, click here.