"Being that this is a bar first, restaurant second, we were worried that maybe the food would be an afterthought. It most definitely is not. We’ve really liked almost everything we’ve eaten here, and even the simplest things have a few elevated elements that make them memorable. Just know that this place is truly tiny. There are eight seats at the tables, a bar, and a corner of seating by the window. That’s it. The menu is small too, but comes loaded with food that pairs well with drinks, highlighted by one of our favorite burgers in the city. Food Rundown Cod Fritters Big balls of lightly fried dough, filled with cod. These are delicious. Deviled Eggs with Soy and Black Garlic You know what looks disgusting in when you turn it black? A Hamburger. You know what looks weird, but actually tastes pretty damn good? Soy and Black Garlic Deviled Eggs. A fun, unique spin on a classic. We approve. Arctic Char Tartare with Avocado and Everything Pretzels We like the creativity here. You can get tuna or steak tartare anywhere, but not so often do you see it done with arctic char, and you definitely don’t see it with everything pretzels. Order it. Little Gem & Cauliflower Salad This salad is awesome. Big hearts of little gem are smothered in an amazing Greek Goddess dressing and parmesan, with crunchy croutons, caramelized cauliflower, and a bunch of other goodness in the mix. Go with the tartare, this salad, and a burger, you’ll be in great shape. Smoked Bird Rillett This was the one item we sampled that we didn’t like. It’s a cold, pulled chicken spread that just doesn’t have a ton of flavor. Skip it. Fedora Burger OK, so this is the crown jewel of the menu, and the main reason you should be eating at Bar Sardine tonight. Holy sht, this is a juicy meat sandwich for the ages. The burger is smothered in a BBQ mayo special sauce, smoked cheddar, thin crispy potatoes (on the burger!), thin onions, and cucumbers. The toasted bun almost looks like it’s two tops, instead of a top and bottom. The is somewhere in between a challah bun and a potato bun, with a firm, but soft texture that holds the business together well." - Andrew Steinthal
