BADUZZI

Cuisine - Good Food Guide - - Auckland -

15.5/20 Two-time Chef of the Year Ben Bayly’s menu at Baduzzi, one of three restau­rants he over­sees, is brim­ming with in­ter­est­ing takes on New York-ital­ian clas­sic. Think silky pas­tas with sauces that are rich but cut with an acid bright­ness to counter, the fa­mous polpette (the cray­fish, packed with suc­cu­lent, sweet chunks of crus­tacean, is es­pe­cially mem­o­rable), and larger, meaty dishes that lend themselves to shar­ing. For a les­son in how to serve flat iron steak – per­fectly cooked, with lit­tle to de­tract but enough to com­ple­ment – look no fur­ther. Ser­vice strikes the right bal­ance of at­ten­tive and leave-in-peace, and the wait­staff have a lovely way of rec­om­mend­ing wines that paints a glo­ri­ous pic­ture of where they were made and the dance they’re about to per­form with the dishes you’ve cho­sen. Cor­ner Jel­li­coe St and Fish Lane, Wyn­yard Quar­ter, City, 09 309 9339, baduzzi.co.nz Lunch & din­ner 7 days; larger plates $24-36 The best of Italy, via IN BRIEF New York, with top-notch lo­cal pro­duce

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