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BARDA
BARDA : des saveurs audacieuses, un design saisissant et un service soigné à Detroit.
4.6(5 avis)
restaurant
$$$
BARDA : des saveurs audacieuses, un design saisissant et un service soigné à Detroit.
BARDA à Detroit offre une atmosphère chaleureuse et visuellement frappante, avec un service attentif. Le menu créatif comprend des plats tels que le steak porterhouse cuit saignant, de la burrata, un Caesar carbonisé et une truite, ainsi que des desserts spectaculaires tels que Burnt Alaska. Le programme de cocktails du bar est salué pour ses cocktails artisanaux. Certains avis soulignent des plats principaux inégaux et des tarifs plus élevés ; les réservations sont recommandées les soirs de forte affluence.
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Savourez un menu soigneusement sélectionné présentant des plats grillés au feu tels que le steak porterhouse, des côtes braisées et des options végétariennes comme des carottes et des betteraves grillées.
Savourez des cocktails soigneusement élaborés, y compris des cocktails emblématiques comme El Cuco et Pisco Flora, dans une ambiance de bar élégante avec un service attentif.
Laissez-vous tenter par des desserts théâtraux tels que l'Alaska brûlée et le flan, offrant des touches sucrées pour accompagner votre repas.
Organisez des occasions spéciales avec un service sans faille dans une ambiance intime, idéale pour les célébrations ou les réunions d'affaires.
Découvrez une variété de plats, dont des options végétariennes comme la burrata et les tagliatelles de céleri-rave, avec des nouveautés saisonnières.
BARDA absolutely lived up to the hype. When we arrived, the restaurant was very busy, so reservations are definitely a must. We were running about 18 minutes late for ours (I did call ahead), and the host was incredibly gracious and still seated us, which we really appreciated. The porterhouse steak was cooked to exactly medium rare and packed with flavor. Did not care that much for the beef short ribs (not tender enough and very fatty) but the cauliflower was soooooo delicious! It really helped balance the fattiness of the steak and rib. The drinks were beautifully crafted, and every single one was excellent. Service was seamless from start to finish — our server timed the courses perfectly and checked in just enough to make us feel well taken care of without ever feeling rushed or interrupted. We shared a flan for dessert, and it was so good we ended up taking two more home with us. Overall, a fabulous dining experience from food to service. Highly recommend and can’t wait to come back.
Fabulous dining experience. As a vegetarian, the rescoldo beets was great, the burrata was fabulous and the charred carrots were perfectly cooked. The celeriac tagliatelle-a pasta made from shaved celery- while innovative, felt a bit underwhelming. But overall, it was great food, served perfectly. And of course, you need the Burnt Alaska for the theatre of it.
BARDA is a visually impressive restaurant with a warm, intimate atmosphere. The lighting, layout, and overall design create a stylish environment that feels intentional and inviting. The service was genuinely exceptional. The hostess was friendly, and our server was attentive, accommodating, and consistently professional. The hospitality team is the strongest aspect of this restaurant. I struggled with the cocktail menu because nearly every drink leaned toward bitter, herbal, or amaro-forward flavors. While this is clearly the bar’s chosen style, it did not align with my preferences. When I mentioned this, our server kindly offered to have the bar prepare me a drink of my choice. I truly appreciated the effort, but the drink tasted watered down and lacked both flavor and strength. At this price point, I expect a cocktail that is balanced, properly crafted, and noticeably alcoholic. We began the meal with the charred Caesar salad, which was excellent! The preparation was thoughtful, and the flavor profile was well developed. It was the only dish of the night that truly impressed us. From that point forward, the experience declined. The sides were described to us as family sized portions meant to be enough for three people. Each portion could easily be finished by a single person, and none of us found them filling. All three of us left still hungry despite ordering entrées and two sides. The most disappointing part of the meal was my short rib. It is marketed and reviewed elsewhere as a slow cooked, tender, fall off the bone dish. What I received was the complete opposite. The meat was extremely tough. It was difficult to cut, and I ultimately had to pull it off the bone with force. It came off in one large, solid piece because it was so firm. The texture was dry, the seasoning was minimal, and the flavor was flat. I had to use the entire container of salt that was provided and even dipped the meat into the sauce from the potatoes to make it somewhat palatable. The salsa on top resembled pico de gallo and did not contribute anything meaningful to the dish. For an entrée at this price point, the quality was unacceptable. Dessert continued the pattern of inconsistency. I ordered the flan, expecting a classic sweet custard. Instead, the flan itself had almost no sweetness and a noticeably bitter finish. It was served with a scoop of cream and a scoop of cajeta, which seemed intended to compensate for the lack of flavor in the flan itself. However, this did not correct the issue. The flan tasted like solid, unsweetened milk, which is not characteristic of traditional flan. For a dish that should be smooth, rich, and sweet, this version missed the mark completely in my opinion. My parents enjoyed their dishes more than I did, but they also left feeling unsatisfied and still hungry. Our total bill for three people was approximately $360 dollars. For this level of pricing, consistency, flavor, portion size, and execution should all be significantly better. Based on my experience, I would not recommend ordering the short ribs. They were not tender and certainly not fall off the bone. If someone chooses to dine here, the lomo or the bife are likely safer options. For the same price point, I would recommend visiting Ocean Prime instead. The food quality, portion sizes, and overall value at Ocean Prime are far more consistent and satisfying. BARDA has a beautiful atmosphere and exceptional service, but the food did not meet the standard that its pricing and reputation suggest.
What a lovely evening at Barda! Parking: Attached parking is very limited, so we parked on the street and walked half a block. Not a big deal. There's also a big lot across the main road... Ambiance: This place is visually striking. The lighting was pleasing to the eye. The bar is sunk down in the middle of the restaurant in a novel way. The smells coming from tbe open kitchen are pure heaven. The outdoor area with firepit was cozy for after dinner lounging. I can imagine this is even nicer in the warmer months. Staff: our server was attentive/timely, friendly, and gave good recommendations. Front door staff were not rude, but not necessarily friendly either. Now the part you are here for: the FOOD! My husband and I shared the strip steak, the black rice scallops, the cauliflower, and the baked Alaska. The steak was perfection. Tender and flavorful. We also loved the charred onion on the side. The black rice scallops with preserved lemon (I forgot to get a picture) was BURSTING with flavor. Citrus forward, with the most delicate scallops I've ever had. Incredible balance and mouthfeel. The cauliflower was a miss for us. I was hoping it would be more.... roasted. It was pretty firm still, and served room tempature. The sauce was good, but not good enough to make me want to finish it. We saved room for dessert! OMG. You have to get the baked/burned Alaska. The texture on the inside..... chewy, soft, melty, chocolate... not overly sweet. I will be dreaming about this for a while. For drinks, my husband and I both got the El Cuco. He got the N/A version. Both versions were a hit! Warm flavors with a ginger kick, served with a giant block of ice.
We were so excited to dine at BARDA and experience as much of the menu as we could—and it didn’t disappoint! Our server, Francesca, was incredibly helpful and guided us through the menu with some thoughtful recommendations. We started with the beets and the charred Caesar. While the presentation of the beet dish was beautiful—a rose!—I found the beet flavor a bit too subtle, possibly due to how thinly it was sliced. The Caesar, though nicely charred, didn’t quite have the bold flavor I was hoping for. That said, everything else we tried was outstanding. The trout was perfectly cooked, the potatoes and carrots were flavorful, and the desserts—the Broken Pavlova and the Burnt Alaska—were a sweet and memorable finish. The drinks were equally impressive. I especially enjoyed the Pisco Flora, and while I can't recall the name of the second cocktail, it was another spot-on recommendation from Francesca.
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