The Grove has a new destination for Italian dining: Baia, which debuted in late August from Good Hospitality Group. Named for the Italian word for “bay” or “cove,” the restaurant is built around handmade pasta and flavors inspired by Italy’s coastal regions.
Good Hospitality Group includes neighboring area eateries Good Company, Aperi, Chico Bueno, and Malo. The family-owned company also operates Good Ice as well as Trust. With Baia – the local brand’s sixth undertaking – owner Jordan Goodman works with executive chef Jon Priestley to create a fine-casual experience for St. Louisans. The duo met while working for O+O Hospitality Group, where they developed a passion for Italian fare.
Baia fills the 1,600-square-foot space previously occupied by Taha’a Twisted Tiki, featuring a vibrant design carried out by architects Studio DVLP. The exterior boasts a bold blue paint job. Inside, colors and patterns inspired by the Italian Riviera and Amalfi Coast come to life in terrazzo countertops and geometric tiles that run the length of the room between the seating area and open kitchen.
Priestley’s menu reflects the beauty and vibrancy of the space with simple yet artful dishes executed with expertise. The menu follows a traditional Italian dining structure, with antipasti, primo, secondi, and dolce courses. “Everything is designed to be shareable. We really love the family-style way of eating when we go out, so that’s how we did it,” Goodman says.
Antipasti highlights include small plates such as fried artichokes with speck, pecorino, Calabrese, and chili oil. Seafood appetizers include seared scallops with corn purée, fried corn, pickled radicchio, and herb oil. Six different shareable portions of pasta featuring dough made fresh in-house make up the primo section, such as radiatori with pomodoro, nduja, stracciatella, and basil. Sorpresine includes smoked lamb ragu with housemade ricotta…