Food And Drinks

Argentinian Restaurant Barda Opens in Detroit’s Core City


Carne Y Hueso is one of the bold dishes on the Barda menu. // Photo by Emma Sandler

D.Thanks to Barda, which opens today in Core City, etroit’s diverse dining scene can now boast authentic Argentinean-inspired food. Under the direction of Buenos Aires-born chef Javier Bardauil and co-owner Ignacio Gerson, the new modern South American eatery prepares both local and imported Argentine ingredients on a traditional open fire grill.

The restaurant’s eclectic menu features a range of bold Patagonian dishes, including glazed beets with ajoblanco and raspberries; Chorizo ​​Argentino with fennel and lemon; Carne Y Hueso with bone marrow, beef tartare, horseradish and toast; and Tira de Asado, a tender short rib with a pepper and coriander crust. Bardauil combines his classic European training with inspiration from Argentina’s vast culinary heritage.

“Our dishes are nostalgic, modern and seasonal. Our plan is to work directly with farmers and local and regional suppliers to find the freshness, the rare and the special, ”says Bardauil, an alumnus of the celebrity chef and restaurateur Francis Mallman’s restaurant Patagnia Sur in Buenos Aires. “Everything that is cooked in Barda is prepared over an open fire. The fire is alive, ancient and the soul of Barda. “

Barda - glazed beetsBarda’s glazed beetroot contains ajoblanco and raspberries. // Photo by Emma Sandler

To complement its unique evening menu, Barda offers an exclusive selection of Argentinian wines and local craft beers. Run by bartenders Roger James Fruin and Robert Wilson, the bar creates a menu of South American-inspired house cocktails – many of which include Fernet, a popular spirit in Argentina. The restaurant’s signature drink, Smoke and Fire, combines Branca Menta Fernet with Mezcal, Averna, China China and Fuego tincture to create a flavorful refreshment.

In the former home of Magnet – Chef Brad Greenhill’s plant-centric restaurant that closed last summer – at 4842 Grand River Ave., Barda’s 113-seat bar is anchored by the long, blue-tiled bar in the middle. The embers of the open grill create a warm, intimate ambience that is enhanced by a carefully selected playlist. The eatery also plans to have 40 outdoor seating areas with campfires in the adjacent parking area.

“The moment we saw Detroit’s energy and appreciation for innovative endeavors, we knew it was the ideal location for our restaurant concept,” said the owners of Barda in a press release. “We are happy to offer a dining experience that is unique.”

Barda is open Thursday through Sunday from 5:00 p.m. to 11:00 p.m. Reservations can be made online.

More information is available at


Dusty Kennedy