"Bardea and its chef, Antimo DiMeo, have each been a semifinalist for a James Beard Award thanks to the incredibly creative cooking here. The always-buzzing restaurant leans Italian, but international influences and techniques pop up in nearly every dish, like an avocado that’s been preserved in yuzu butter with pineapple mostarda. Last year, the Bardea team opened Bardea Steak next door. With a massive menu of rare breeds and a $180 steak tasting, it’s not your grandfather’s steakhouse." - Ernest Owens, Sarah Maiellano
