A new Italian concept featuring handmade pasta and a high-quality beverage program is preparing to make its debut in the Grove. Baia, a restaurant from the team behind Good Company and Aperi, is slated to open in mid-May in the former Taha’a Twisted Tiki space at 4199 Manchester Ave., just a block down the road from its sister restaurants.
For owner Jordan Goodman, the project didn’t begin with a fully formed idea, but rather with an opportunity that evolved into something more personal. “We weren’t really looking for anything,” Goodman said. “But a landlord we were working with on another project approached us. They knew our quality and our standards, and mentioned the owner was selling off part of his portfolio. We found the space, acquired the building and, at that point, we didn’t even have a concept.”
That changed during conversations with executive chef Jon Priestley, who also helms the kitchens at Good Company and Aperi. “Jon and I started talking about his dream restaurant,” Goodman said. “He said a small, really focused handmade pasta concept. As we looked at the space and what it had to offer, we fell in love with the idea.”
The result is Baia, named after the Italian word for “cove” or “bay,” with design inspiration drawn from the Italian Riviera. (Coincidentally, the name carries a historical nod as the Las Vegas of ancient Rome was also called Baia. Now it’s a marine archaeological park where you can scuba dive through the streets and villas of the sunken city.)
Inside, the roughly 1,600-square-foot first-floor space will be anchored by an open kitchen that puts pasta-making front and center. About one-third of the footprint is dedicated to the kitchen, with the remaining dining room designed to feel immersive.
“You’ll feel like you’re eating in the kitchen,” Goodman said. “We’ll be doing pasta production during service, and there will be a counter where you can sit and watch it. It’s going to be really interactive.”
The menu will follow a traditional Italian structure with a flexible, modern approach. “We’re going to do three sections,” Goodman explained. “Antipasti with appetizers and vegetable sides, primo as the largest section with pasta, and secondi, which will be more proteins rather than composed entrees so guests can mix and match.”
Baia is expected to open with around eight pasta dishes, eventually expanding to 10, with a mix of long noodles and stuffed pastas that rotate frequently. “We want to explore the art of pasta making,” Goodman said.
The beverage program will lean heavily into Italian influences, particularly wine and aperitivo-style cocktails. Bar manager Maddy Knutson will lead the effort, with a curated list of reds, whites, sparkling and skin-contact wines, alongside a growing cellar Goodman has been building in recent months.
“We’ll have a really strong house cocktail section, a few classics, but definitely leaning into aperitivo style, amari-forward,” he said. “We’re also working on a signature expression with the local San Luigi brand, and our martini program will be really strong.”
While the dining room will open first, Baia’s full vision extends well beyond its walls, which will be covered in art by Holly Hennessey. Plans include a large back patio with a covered bar, a fenced-in green space, and eventually bocce courts designed to evoke an Italian picnic atmosphere. Studio DVLP has spearheaded the architecture and design of the new restaurant, while Clover & Kith Creative was in charge of the branding.
“We have a ton of room back there,” Goodman said. “The idea is to create an Italian wine garden where people can hang out, drink wine, and spend time.”
That outdoor space won’t debut immediately, but Goodman sees it as a key part of what will set Baia apart in St. Louis’ Italian dining landscape, alongside its tight focus on pasta and its interactive kitchen. “We’re really trying to build something that feels both high-quality and approachable,” he said.
Baia is the latest in a growing portfolio for Goodman and his team, which began with Good Ice, a clear ice manufacturing company that supplies bars and restaurants across St. Louis. That attention to detail, Goodman said, has shaped his broader philosophy. “The impact the ice had from a perceived quality standpoint was huge,” he said. “If you’re taking that much care with something like ice, people assume you’re focused on quality everywhere else.”
That mindset has carried through to Good Company, Aperi, and Trust, a downtown café, cocktail bar and art gallery space the team took over last year. It will also guide Baia as it comes to life, as well as their other forthcoming concept Chico Bueno, which will debut in Midtown later this year.
“I’m really lucky,” Goodman said. “I knew from the second I started managing places that I wanted to open my own. I’ve tried to be really strategic about where I learned different parts of the business, from operations to hospitality to experience. At the end of the day, my most important attribute is getting out of the way and letting our team be great.”
Before its official opening, Baia will host some friends-and-family and industry soft openings, with a grand opening to follow. Keep an eye on Baia’s Instagram account for updates.
