Upscale restaurant serving dishes inspired by Argentinian and Patagonian cuisine.
"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. 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
"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
"Argentinian restaurant Barda has been impressing Detroiters with its meats, seafood, and vegetables all grilled on an open fire since opening in spring 2021. Argentinian-style chorizo, roasted short rib, and bone marrow are all obvious favorites for the meat-centric menu, but desserts are also impressive. Try the Burnt Alaska, flan, or Broken Pavlova with citrus mouse, strawberry, hibiscus, and salmon roe." - Serena Maria Daniels
"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
"Newman told Eater in October 2022 that Dibs would be making a comeback in the former Ochre Bakery space — which faces an outdoor plaza and the critically-acclaimed Barda." - Serena Maria Daniels