Welcome to Barda Detroit

“ 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. ”

“ 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. ”

“ 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. ”