“Driven by the desire to escape the noise and find the beauty in the essentials: ingredients and good company”
Barda brings Argentinian wood-fired vegetable, meat, and seafood dishes paired with wines from the region and amaro, like Fernet, in Detroit’s Core City neighborhood taking a “simple” approach in terms of food within a modular layout. All of the main line is strictly solid-fuel fired which creates amazing flavors to add to the ambiance of the space. The long dining room features 14-foot-high exposed ceilings and a large open kitchen where customers can see Chef Javier Bardauil’s team cooking over a custom island wood-fired grill and a wood-burning oven.
