BARDA
Restaurant · Core City
4842 Grand River Ave, Detroit, MI 48208
Highlights
Flame-kissed meats & South American wines in moody, modern space
Flame-kissed meats & South American wines in moody, modern space
"BARDA is a steakhouse in Detroit. We haven’t been here yet, but want you to know this spot exists." - Team Infatuation
"Opened by a James Beard–nominated chef who relocated from Buenos Aires in 2019, this restaurant centers on Argentine roots and traditional open-fire asado techniques while drawing on Italian and French culinary influences; it has played a central role in shaping Detroit’s contemporary dining scene." - AFAR
"Chef Javier Barduil’s neo steakhouse is a celebration of live-fire cooking and Argentine tradition, and Barda’s burger is no exception. It’s a thick patty deliciously kissed by wood fire, served on a soft bun with melty provolone cheese and a swipe of Dijonaise. There are no fries to speak of, but a wonderful substitute is the charred Caesar salad. Know before you go: Keep in mind that Barda’s burger is only available if you actually sit at the bar. There are far worse fates, however; Barda’s bar is gorgeous — sunken so that you’re eye level with the bartender, and features a countertop studded with bright blue tile." - Danny Palumbo
"This James Beard Award-recognized Argentine steakhouse from chef Javier Bardauil is known for its flame-kissed meats, citrus-forward innovations, South American flavors, and cocktails. For those on a budget, the move here is to visit Barda during the week on Steakhouse Thursdays, where two diners can split four courses consisting of charred oysters, a charred Caesar salad, a wood-fired NY strip steak with chimichurri butter, roasted potatoes, and baked Alaska dessert for $100. At $50 a head, it’s a pretty good deal and gets you inside one of Detroit’s most lauded restaurants without breaking the bank." - Danny Palumbo
"Opened in 2021 in Detroit’s Core City, this Argentinian restaurant centers on traditional open-fire asado techniques blended with the chef’s French and Italian training. The dining room’s blue-and-red palette frames dramatic views of a kitchen built for wood-fire cooking, and the menu emphasizes flavorful, creative dishes that draw on local ingredients. A standout is the Rescoldo Beets, made with Detroit dark red beets and presented like a blooming flower as an homage to the city’s resiliency." - AFAR
