BARDA

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 inte

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

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 Flor

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.

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