Baldy Eats
THE EXCLUSIVE INTERVIEW: Baldy Talks Food,
Favorites & Why He Keeps It All Positive.
In a world full of critics, Baldy stands out by celebrating the best our local food scene has to offer. Known for his upbeat, honest, and totally mouthwatering reviews, he's built a loyal following by highlighting restaurants that get it right--from hidden gems to beloved favorites. We sat down with Baldy to hear what fuels his passion for food, his take on the city's tastiest spots, and why he believes food reviews should be all about lifting people up.
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THE INTERVIEW
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DSCVR: Let's start from the beginning what inspired you to start reviewing food, and how did your journey begin?
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BALDY: I've been a foodie, and I was raised in South Florida. I've always eaten at really nice places, but also a variety of different places, food spots, and stuff like that. When I moved to the Treasure Coast about four and a half years ago, there was a lot of naysayers and a lot of different opinions about the food. Of course, you have your New Yorkers saying, the only place you can get good food is New York. Then, of course, you have a lot of other people, oh, if you want good food, you're going to have to drive an hour south to West Palm. So, I said, you know what? The food reviews, the food review scene, I've always watched Dave Portnoy, and I've always watched Keith Lee. And those are more national guys. Then you have local foodie reviews, like, of course, there's people doing it in Miami, you know, Fort Lauderdale, different places like that. I was like you know what, no one’s doing it in the Treasure Coast. Literally, I put on a cape, grabbed a camera, and said, boom, let's do it. And I started getting it on camera, me going to just local foodie places, investing a ton of my own money. Obviously, I bought all my meals for literally eight months at least. Probably spent thousands and thousands of dollars on trying all kinds of food places like fine dining, food trucks, and stuff like that. That’s really my inspiration how I got started
DSCVR: Your reviews always highlight the positive. What made you decide to focus on uplifting the local food scene rather than critiquing it?
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BALDY: I actually do a lot of critiques. A lot of people don't realize that. However, you are right. I take a more positive twist. I feel that as a food reviewer, your food reviews will kind of portray the type of personality you are. And in general, I am more of a positive person. So I do tend to find, sometimes I can find more of the positive out of the food that I'm trying. If you watch closely, you’ll see I do critique and I do give lower scores. But I’m never going to bash a small business. And if someone expects me to do that, then they shouldn't be watching me. Because that's never going to happen. However, I do have a way of describing things that I think need improvements. And I do have a way of talking through certain things if I'm not loving something, and while still being my positive self
DSCVR: What qualities instantly tell you a restaurant is doing something special?
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BALDY: I would say the best quality, because there's so many different things that can equal a restaurant doing something special. But I think that you can usually find a deep passion from the owner of the restaurant. You can usually feel the passion or just a great backstory of what really motivated them to be who they are or what they're doing. And I would say passion, you can really feel the backstory and a passion coming from an owner. That's usually the best recipe for success with restaurants.
DSCVR: Are there any local restaurants that you've reviewed which really left a lasting impression on you?
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BALDY: Yes, there have actually been a few restaurants that have absolutely touched me with their story. And we have either gone back to do a second review or we have, I actually have a good relationship with a lot of the restaurants that I've done and I really do like to follow up with them and kind of keep in touch. One of those restaurants that has had a great impression on me is one that I've done recently, which is called Due Fratelli’s. The review just came out. That's D-U-E Fratelli’s. And that is a mother that has been passionate about cooking for a very long time. She had dreamed of opening a restaurant ever since she was a little girl. And long story short, during COVID, she used to cook for her big family every single night for about 17 people. And that really brought back that energy and that focus on wanting to open up a restaurant. And then, literally, she has two sons. Both were about to go to college. They had their apartment paid for and everything for college. One of the sons told his mom, The restaurant I work in is finally ready to sell. They're going to close down. I want to do this with you. They dropped everything, decided not to go to college, and put everything into opening up a small Italian restaurant in Jensen Beach. Absolutely amazing and I have many other stories, many stories like that. But that's one that has stuck with me recently
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DSCVR: How do you usually discover new spots to try--word of mouth, research, or pure instinct?
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BALDY: Restaurants reach out to me on a daily basis, so I really do have to pick and choose who I decide to review. I usually have a conversation with every single restaurant that reaches out to me. And yes, I do go on instinct, I do go on feel, I do go on their passion, because I'm only one person. And when you talk about the Treasure Coast, from Sebastian, down to the tippy-top of Jupiter. I'm the only one doing it on a consistent basis I would say. You know, I'm only one person, obviously. There are thousands of restaurants out there, but they usually reach out to me, and I like to have a conversation and see if I'm compelled or motivated in any way to see if we can help them out
DSCVR: Do you have a go-to comfort food or favorite type of cuisine that always hits the spot?
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BALDY: Dennis, you're good at this, bro. The fact, you’ve gone from your small business to then create a magazine, and you can use this if you want, but this is from me to you. This is true. And then you're creating, you've come up with these amazing questions, bro. I thought the questions were going to be so canned. These are actually really, this is good stuff man. But to answer your question, I’m a foodie at heart, and I love trying all kinds of food. Comfort food is tough, dude. I mean, I love, and you can hear I'm struggling a little with this question, because I love all kinds of food. But when you say comfort food, you know, there's a dish that my mom used to cook, and she's no longer with us, and my wife has kind of learned how to cook that, and it's kind of old school chicken cutlets and breadcrumbs, and stuff like that. I would say that's my comfort food, but when it comes to going out and getting a great communal meal, well, steak's almost my favorite, but that's not really a comfort food. I would have to say, honestly, just, oh, man. That's a tough one, man. I'm gonna go with, when my wife really, actually cooks a really good meal. That would be considered more of a comfort meal for me. Now, there's a difference between comfort, and then just going out and getting an amazing meal. But I would say comfort is probably my wife's home cooking
DSCVR: What's one dish you've had recently that totally blew your mind?
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BALDY: I did a review a while back at a little Puerto Rican spot called Senor Lechon in West Palm. They have a dish which is their Chicharron with... It's like a rice and pigeon peas. And honestly, I still dream about that meal. And that is just something that basically sticks with me. I've gone back a couple of times to get it. And I absolutely die for that meal. They actually cook whole pigs once a week. And then they chop it up, and they have all the different pork sections
DSCVR: You've become a trusted voice in the local food scene. How do you see your role in supporting and shaping the community?
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BALDY: When I first started, I did not realize the responsibility or the relationships I was taking on -- essentially bridging the gap between the small mom and pop restaurants and the community watching and all of my followers. However, I will say this. It's a huge responsibility that I don't take lightly, and I do represent these restaurants, trying to help them to put their best foot forward, but I also understand the responsibility of being honest and giving measured food reviews so that people can have a realistic expectation when they go out and actually try the food. But that's something that I definitely did not expect, was how much the restaurants love and how much business we actually do end up providing to them, and then how the community has come together and they love my videos, and it's been something, almost like a beautiful piece of art that I'm creating for people that they just come together and they feel like they have such a deep connection and relationship to me and the videos, which has been absolutely breathtaking. So, that responsibility, I do not take lightly
DSCVR: Are there any up-and-coming chefs or restaurants people should keep an eye on?
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BALDY: Yes, there's a couple of really cool up-and-coming restaurants. There's actually a pizza spot you might know. People have told me a lot about it. It's like something Ah-Beetz. There's a pizza place that I think is going to absolutely change the landscape of the Treasure Coast coming in Port St. Lucie soon. By the way, I'll have to get you the name of that place. But if you look up New Haven-style pizza coming to Port St. Lucie, it'll pop right up. I think they have a location in Delray, and they are absolutely killing the game down there. I think they have a few locations now, and I believe that that will really continue to push our pizza scene up. And then Corleone’s, there's a place called Ristorante Corleone. He's a world-famous chef. He has one location in Port St. Lucie, and his restaurant will be opening up in Tradition, I believe in January or February. And I believe that that is going to be a game-changer as well.
DSCVR: Finally, what does food mean to you beyond the plate what keeps you passionate about this work?
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BALDY: I believe that what it means to me is, and maybe I realize it more now than I did when I started, food is love. Whenever you have a great occasion or something big in your life or anything that happens, it's usually a communal meal, breaking bread together, that if you really think about it, it's usually the happiest moment of your life. And it's a celebration. It's going out to eat with family, with friends, with loved ones. A date night with your wife or a date night with whoever will usually consist of going out and getting an amazing meal. And nothing says love like having a great conversation with someone in front of you and just enjoying possibly an amazing meal.
Baldy's appetite for great food is only matched by his love for the people behind it. Whether he's uncovering a new neighborhood favorite or shining a spotlight on a seasoned chef doing amazing things, one thing's for sure: Baldy's not just reviewing meals— he's building community, one positive review at a time. Keep an eye out for his latest food finds, and maybe you'll discover your next favorite spot too.
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