"Chef Javier Bardauil hails from Argentina and, prior to opening Barda in 2021, spent the previous few decades working in kitchens in the South American country, Spain, and elsewhere. Diners can expect to be immersed in Bardauil’s creativity as they enter the Core City space. The moody red lighting, ambient Latin music, knowledgeable servers, and bartenders who are situated in a sunken bar area where they’re in direct eye contact with visitors are all meant to engage the senses. The menu is a vivid celebration of Argentine cuisine, with an emphasis on beef, as well as cooking over an open, wood-fired flame. The towering pepper-coriander encrusted short rib and the carne y hueso — Bardauil’s take on bone marrow and beef tartare — are expertly grilled and go well with a glass of Argentine wine or a mezcal-infused cocktail. Vegetables also get the live-fire treatment, their flavors amplified by smolder and ash." - Serena Maria Daniels
