What makes Bardea stand out
Executive Chef Antimo DiMeo’s fresh spin on innovative, modern Italian cuisine has earned Bardea two James Beard Award nominations. In 2018, it was one of the best new restaurants in the country, and in 2022, DiMeo was selected as one of the best chefs in the Mid-Atlantic region.
Former President Joe Biden and first lady Jill Biden have dined in the restaurant, and the Biden White House chose Bardea to cater an Italian dinner for a gathering of world leaders who traveled to Delaware. The Bardea team also has been featured on TV cooking segments, including the “Today” show.
Bardea was created inside a historic building that was once a former fried chicken restaurant, an optical store and a law firm. The 5,000-square-foot space was completely refurbished and the name comes from the Italian word for “goddess of food and drink.”
Bardea’s almost immediate success with diners helped jump-start a downtown Wilmington revitalization movement and it soldiered on throughout the pandemic.
The lighting is dim, on purpose, giving the dining room a sexy mood. The activity from the open kitchen adds to its vibrant energy as chefs, who use ingredients sourced from Italy as well as from local farms and purveyors, bustle around stirring pots and pans and plate dishes. Bardea is widely known for plate sharing, and its menu is divided into snacks, small plates, seafood, vegetables, pasta, pizza and “feed the table” options.
It’s also a people-watching scene whether you’re at a table or grabbing a stool at the 20-seat bar to sip a glass of Italian red wine, an espresso martini or one of Bardea’s signature classic cocktails such as a smoked old-fashioned blended with Old Overholt bonded rye, spiced simple syrup and Angostura bitters.
What to order at Bardea
Burrata Pop Tart. If you’re a first-time patron or even a Bardea veteran, this is the signature savory starter to get. It’s flaky, crunchy and filled with sweet onion-fennel jam. After your first bite, you’ll probably think about ordering another one.
Diver Scallops with Green curry and Lemongrass. The kitchen isn’t fully committed to Italian flavors, and DiMeo likes to stretch his culinary muscles by sometimes using Asian ingredients.
Pizza and pasta. The kitchen usually has about four to five different pies that are perfect for sharing, and the handmade pasta includes Octopus Bolognese Tagliatelle and Ravioli with Duck Confit, Gorgonzola and Pear-Walnut Pesto. If you’re going to splurge, go for the Dry-Aged Bone-In Ribeye with a Mojo Citrus Rub. The Bardea team also caters to meat eaters at its classy, next-door restaurant Bardea Steak.
See the full menu.
What else: Bardea’s upscale sister steakhouse operation, Bardea Steak, is perfect for celebrating or just a night on the town. The lush, outdoor “garden” area is open during warm weather months. Roost is the Bardea team’s recently opened, casual restaurant, located a few blocks away on Market Street, that has burgers, wings and unique draft beers.
The Bardea team is now managing the DE.CO food hall at 10th and Orange streets, which is home to two Bardea stalls that offer tacos and burritos and another serving pizza, salads and sandwiches. They are opening more dining options there soon. Chef DiMeo also will be presenting classic Italian American dishes at Bardea and the food hall’s newest restaurant Casa Nonna, which honors the kind of food DiMeo’s grandmothers would make for his family.
Details: Bardea Food & Drink, 620 N. Market St., Wilmington, Del.; 302-426-2069, bardeafoodanddrink.com
