Baduzzi
Smart Dining—Italian/American
Enter through the lipstick-red front door, set one street back from the waterfront, and discover Paul Izzard Design’s chic dining room, where solid oak, marble and olivey-brown leather coalesce. Baduzzi means “meatball” in Sicilian, but disregard preconceptions — Ben Bayly’s polpettes use proteins like Fiordland crayfish and wild red deer, as well as beef and lamb. Beyond Italian-American classics such as handmade pasta and exquisite antipasti are inventive wood-fired meat dishes, plenty of seafood and six vegetarian options, not to mention a separate kids’ menu. The lengthy wine list is big on Southern Italian reds, echoing the matrilineage of Californian-born owner Michael Dearth. His heritage comes through most, though, in the warmth and generosity of Baduzzi; you’ll want to make it one of your own dining traditions.
A favourite dish
Fiordland crayfish meatballs with pancetta, chickpeas and pecorino.
What it offers
Shared-plate options / Fixed-price meals / Good seating outside / Good for vegetarians / Free-range chicken and/or pork / Takes large groups / Craft beer selection / Good for kids
Hours—L D 7 Days
Bookings—Yes, for lunch; also dinner for 8+ people
Price—$$
Seats—120
Chef—Ben Bayly, executive chef; Glen File, head chef
WATERFRONT
Cnr Jellicoe St & Fish Lane
North Wharf
Ph 309-9339
baduzzi.co.nz
Click below for each restaurant's review
Amano
Apero
Artwok
Augustus Bistro
Azabu
Beirut
Cafe hanoi
Casita Miro
Cassia
Cazador
Cibo
Clooney
Cocoro
Coco's Cantina
Culprit
Depot
Ebisu
Euro
Federal Delicatessen
Gemmazye St
Gusto at the Grand
Ima
Kazuya
Masu
Merediths
Molten
MooChowChow
O'Connell Street Bistro
Orphans Kitchen
Ortolana
Paris Butter
Pasta & Cuore
Pasture
Ponsonby Road Bistro
Rosie
Saan
Sidart
Siostra
Soul Bar & Bistro
Spacca
Blue Breeze Inn
The Engine Room
The French Cafe
The Grill by Sean Connolly
The Grove
The Oyster Inn
The Shed, Te Motu
The Tasting Shed
Woodpecker Hill
