Welcome to Barda Detroit

“ Came for our 13th anniversary, and turns out 13 is seriously unlucky. Got drinks, ordered food and got our salad just in time for the fire alarm to go off in the kitchen. We thought no biggie, they cook with a giant fire, probably happens from time to time. Then the building fills with smoke and the dining room alarm goes off. The staff was amazing, calm and nice. The fire department came and that was that. We cashed out and had to cross our fingers we could find somewhere else to go with no reservations on a Friday. Drinks were good, salad was delicious. An anniversary we will never forgot. Im sad we didn't get a chance to try anything else, everything looked good. ”

“ 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. ”

“ This is my death row meal. If I had one last chance to enjoy a meal it would be at Barda. As someone who tries to go at least once a month here is our order. Start with tartare and caesar salad (best i’ve ever had of both, and i’ve done a detroit tartare tour). Followed by the bife and potatoes. I dream about the potatoes they’re that good. Finish it off with burnt alaska. Paired amazing with their house espresso martini. Service is always exceptional, sitting at the bar is our favorite place to be. The ambiance of the red lighting against the blue tile makes for a romantic and fun atmosphere. Couldn’t recommend that you go here more! ”

“ 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. ”

“ 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. ”

“ I went to Barda for the first time on Thursday, and from the moment I walked in, I was struck by how cool the space is. The design and atmosphere are absolutely stunning, modern and alluring, and the music was so good. I honestly need their playlist. Drew and Francesca were amazing, and made the entire experience feel welcoming. I ordered the potatoes, burrata, a couple of drinks, and the Baked Alaska. Every bite was exceptional, fresh, thoughtfully prepared, and full of flavor. The food at Barda truly feels like art, a celebration for the palate that’s rich and balanced. Everything about this place is inspiring, from the ambiance to the hospitality to the cuisine. I 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. ”