We have not yet reviewed this restaurant. Below you’ll find a summary of reviews to see what others are saying about it.
In Other Words
The New York Times (2018) writes that Baieta “foregoes an Instagram-oriented atmosphere for a firm focus on what matters most: the food.” The restaurant, writes Rozena Crossman, “also attempts to democratize haute cuisine with a relatively inexpensive fixed weekday lunch menu.”
Alexander Lobrano (2018) calls Julia Sedefdjian’s Niçois menu “brilliant,” saying that the young chef’s “personal riff on the cooking of Nice, her hometown, and Provence is so sincere, succulent, sunny, shyly sensual and stunning in its technical perfection.”