"Chef Javier Bardauil hails from Argentina and prior to opening Barda in 2021, he spent the previous few decades working in kitchens in the South American country, Spain, and elsewhere. Expect to be immersed in Bardauil’s mindset as you enter the Core City space. The moody red lighting, ambient Latin background music, knowledgeable servers, and bartenders who meet you at eye-level at the bar are all meant to engage your senses so that all of your attention is paid to the dining experience at hand. The menu is a celebration of Argentine cuisine, meaning 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 executed and go well with a glass of Argentine wine or a mezcal-infused cocktail. The veggies also get the special fire treatment as their flavors are amplified by smolder and ash." - Serena Maria Daniels
