Barda
5-Course Avant-Argentine Tasting Event
Opened in 2021, this Argentinian steakhouse was a 2022 James Beard “Best New Restaurant” Finalist and its chef, Javier Bardauil, who also owns the popular Puma, was a 2025 and 2026 James Beard “Best Chef: Great Lakes” Semi-Finalist. Born and raised in Buenos Aires, Chef Bardauil began his culinary training at the Argentine Gastronomy Institute and further honed his skills at the prestigious Lenôtre School in Paris. His career blossomed under the mentorship of the legendary Argentine chef Francis Mallmann at Patagonia Sur, where he mastered the art of cooking with open flames. Within a former auto radiator shop that has been transformed into a stunning, neon-lit industrial setting, Chef Bardauil offers a menu that features such signature dishes as scallop ceviche with leche de tigre, green apple, and chives, pork tomahawk with coriander crust, pear, and red cabbage, Argentian-style grilled beef short ribs, and gorgeous desserts like flan with dulce de leche and burnt Alaska with chocolate semifreddo. “Barda brings a new cuisine to metro Detroit,” says Hour Detroit. “[It] is deserving of hotspot status.” Exciting, si?
About the Host:
Javier Bardauil
Chef/Owner
Born and raised in Buenos Aires, Chef Javier Bardauil began his culinary training at the Argentine Gastronomy Institute and the Lenôtre School in Paris. His career first blossomed under the mentorship of the legendary Argentine chef Francis Mallmann at Patagonia Sur, where he mastered the art of cooking with open flames. After cooking in Spain, France, and Italy, he returned to Argentina to serve as Culinary Director of Happening, one of Buenos Aires’ most venerated steakhouses. In 2019, he and his family moved to Detroit, where he opened Barda in 2021.
The Lineup
Separate table requests cannot be accommodated at this event. All courses will be individually plated. This menu will be Gluten, Shellfish, Peanut & Mushroom Free. For a list of restrictions/allergies Chef is accommodating, click here.
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Beef Tartare
crisp parsnip, caper, onion, lemon, mustard
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Roast Pear & Burrata
radicchio, pistachio, mint
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Black Rice
moqueca jalapeño, preserved lemon
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Michigan Trout
red lentil carrot puree, shaved fennel salad, brown butter
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Flan, Barda Style
crème caramel, dulce de leche, whipped cream
Barda
4842 Grand River Ave
Detroit, MI 48208
More Event Info
Dietary Restrictions Accommodation Policy:
Due to the large-format nature of this event, all accommodation requests must be Added To Your Profile, or Emailed To Us no later than 72 hours before the event. Requests submitted after this date will not be accommodated. Additionally, Barda will only be accommodating certain dietary restrictions/food allergies, and they are unable to make menu adjustments based on distaste for specific ingredients/flavor profiles.
See below for guidance on whether or not they will be accommodating your restriction. Or, if your restriction is not represented below, Contact Us prior to booking tickets for guidance.
- Vegetarians: There is Beef in Course 1 and Trout in Course 4. Substitutions will be provided.
- Pescatarians: There is Beef in Course 1. Substitutions will be provided.
- Gluten: This menu is gluten-free.
- Dairy:
• Butter: Butter is in Course 4. Substitutions will be provided
• Milk/Cream: Milk/Cream is in Course 2, Course 5. Substitutions will be provided
• Cheese: Cow's Milk Cheese is in Course 2. Substitutions will be provided - Shellfish: This menu is shellfish-free.
- Fish: There is Trout in Course 4. Substitutions will be provided.
- Eggs: There are Eggs in Course 5. Substitutions will be provided.
- Peanuts: This menu is peanut-free.
- Tree Nuts: There is Pistachio in Course 2 and Coconut in Course 3. Substitutions will be provided.
- Alliums: There is Onion (Raw) in Course 1, Garlic (Raw) in Course 2, Garlic (Raw) and Onion (Cooked) in Course 3 and Garlic (Raw) in Course 4. Substitutions will not be provided.
- Mushrooms: This menu is mushroom-free.
Handicap Accessibility:
Have Additional Questions?
Check out Event FAQs or Contact Us for assistance.
