This Wynyard Quarter stalwart has delivered modern Italian/American food with aplomb for nigh on a decade. Its popularity derives not only from the consistently excellent food and wine, but from the uniformly excellent service. The Sicilian name ‘Baduzzi’ means meatballs – and the large orbs of goodness get their own section of the menu with winning combinations such as crayfish with pumpkin, and deer with portobello mushrooms. Head chef Federico Schincariol delivers on the classic housemade pasta dishes this place is famous for. The saffron potato tortellini with goat’s curds and brown hazelnut butter still rocks. Piccolo offerings are always delightful. The wine list, understandably, is strongly Italian; the well-versed staff seem to know the list inside out and can guide your selection. Big thanks to supremos Michael and Annette Dearth for another of their success stories.