In this Bardea review, we explore why Bardea Food & Drink in Wilmington, DE<\/a><\/strong>, is a must-visit destination for innovative dining. Known for its fusion of Italian cuisine with modern culinary twists, Bardea offers an unforgettable dining experience that has made it one of the best restaurants in Delaware, and beyond.<\/em><\/span><\/p>\n One visit to Bardea is all it takes to see why this downtown Wilmington<\/strong><\/a> hotspot is redefining the city\u2019s food scene. Since opening in 2018, Chef Antimo DiMeo and co-owner Scott Stein\u2019s flagship restaurant has earned national recognition, multiple James Beard nominations, and most recently, a spot on USA TODAY\u2019s 2025 Restaurants of the Year list.<\/span><\/p>\n As a New York transplant who\u2019s called Delaware home for 20 years, I can confidently say Bardea delivers the quality, energy, and innovation of NYC\u2019s landmark restaurants without the tolls or train fare. It\u2019s wonderful to have a dining experience of this caliber right here in Wilmington.<\/span><\/p>\n The name \u201cBardea\u201d comes from the Italian term for \u201cthe goddess of food and drink\u201d<\/em> \u2013 and after dining here, you\u2019ll understand why divine references are totally appropriate.<\/span><\/p>\n The bustling bar at Bardea Food & Drink in Wilmington, DE | Photo: Better Living<\/p>\n<\/div>\n Upon entering Bardea, you\u2019re greeted by a bustling bar area and a friendly hostess station. The vibe is trendy and upscale, but not in a way that feels stuffy or pretentious. It\u2019s a chic spot with a modern, stylish design accented by rustic elements that subtly nod to its Italian influences without falling into clich\u00e9d trattoria territory.<\/span><\/p>\n We arrived at 5PM to grab a window seat for photos, and by 6PM, the dining room and bar area were packed. Reservations are absolutely a must<\/a><\/strong><\/em>. Even when full, the space never feels overwhelming. It\u2019s lively without being chaotic and the acoustics are just right, allowing for easy conversation despite the energetic buzz of the dining room.<\/span><\/p>\n A typical Saturday evening at Bardea | Photo: Better Living<\/p>\n<\/div>\n Bardea\u2019s service is flawless. Our server, Emily, was friendly, knowledgeable, and attentive without hovering. Drinks were refilled without asking, and plates arrived at just the right pace\u2014never rushed, never leaving us waiting too long.<\/span><\/p>\n What really stood out? The plate-clearing precision. Since Bardea specializes in dishes meant for sharing, it would be easy for a two-top to get overwhelmed. But here, empty plates never sat for more than a minute before a friendly staff member (our unofficial MVP of the evening) asked to clear them away. In a packed house on a Saturday night, that level of well-orchestrated efficiency is rare and impressive.<\/span><\/p>\n Bardea\u2019s menu<\/strong><\/a>, led by James Beard-nominated Executive Chef Antimo DiMeo<\/strong>, is where things get interesting. His approach takes classic Italian flavors and reinvents them, incorporating modern techniques and unexpected global influences. Every creation is as visually stunning as it is delicious\u2014this is food as art, but without the pretension. Pure comfort food, elevated to the next level.<\/span><\/p>\n All the dishes we ordered showcased Chef DiMeo\u2019s consistent excellence \u2013 awesome flavors and plating all around, with each presentation being a delightful surprise.<\/span><\/p>\n Bardea\u2019s signature Chicken Parm Bao Buns | Photo: Better Living<\/p>\n<\/div>\n If you think chicken parm doesn\u2019t belong in a bao bun, think again. This dish blew us away. A pillowy, chewy bao bun stuffed with crispy chicken parm, melty mozzarella, and vodka sauce\u2014it\u2019s an Italian-Asian fusion masterpiece that somehow works even better than you\u2019d imagine. Absolute must-order.<\/span><\/p>\n Bardea\u2019s artfully designed Crab Taco | Photo: Better Living<\/p>\n<\/div>\n This artfully composed dish redefines what a taco can be. It features a vibrant green tortilla base topped with a tempura-fried squash blossom that\u2019s been stuffed with creamy crab filling. The contrast between the crunchy exterior and the rich, velvety crab inside makes each bite exceptional. Dots of lemon kosho and kanzuri add bright, complex flavors and subtle heat, balancing the dish. It\u2019s a prime example of Chef DiMeo\u2019s meticulous attention to detail.<\/span><\/p>\n Bardea\u2019s luxurious Linguine with XO sauce and caviar | Photo: Better Living<\/p>\n<\/div>\n The pasta is perfectly al dente with a rich, umami-packed scallop XO sauce and topped with rock shrimp and caviar. Every bite is a mix of silky noodles, briny pops of caviar, and tender shrimp. This dish feels indulgent in all the right ways.<\/span><\/p>\n Bardea\u2019s intricate persimmon and robiola cheese ravioli | Photo: Better Living<\/p>\n<\/div>\n A dish made for sharing, these delicate rounds are filled with sweet persimmon and creamy robiola cheese, then topped with crunchy pecans. They rest in a light amber broth that ties everything together beautifully. Each raviolo offers the perfect bite \u2013 tender pasta giving way to a filling that balances sweet fruit with tangy cheese in harmonious proportion. The flavors lean pleasantly to the sweet side, making these an unexpected highlight to our savory courses.<\/span><\/p>\n Bardea\u2019s expertly prepared Iberico Pork | Photo: Better Living<\/p>\n<\/div>\n Seared to perfection, with a crispy exterior and melt-in-your-mouth center, this dish gets extra depth from truffle-chili au jus, green apple, and nutty Comt\u00e9 cheese. The sweet, salty, and umami elements make this one an instant favorite.<\/span><\/p>\n The Working Girl cocktail at Bardea Food & Drink | Photo: Better Living<\/p>\n<\/div>\n A sophisticated tequila cocktail that combines reposado tequila, chinola, aji amarillo passion fruit syrup, lemon and pineapple juices, pechauds bitters, and toasted coconut agave. Topped with an isomalt garnish dusted with sweetened coconut and togarashi powder, it\u2019s both visually striking and deliciously complex. Sweet, tart, and subtly spicy, it complemented the diverse flavors throughout our meal.<\/span><\/p>\n Bardea\u2019s decadent desserts: Sticky Toffee Pudding and Olive Oil Cake | Photo: Better Living<\/p>\n<\/div>\n Bardea\u2019s dessert program, led by Head Pastry Chef Amanda Nichols<\/strong>, deserves special recognition. Her journey is just as impressive as her creations. Starting as a part-time pizza cook when the restaurant opened, she now leads the pastry department, despite a severe gluten allergy. Her desserts showcase both technical skill and creativity across all Bardea concepts.<\/span><\/p>\n This isn\u2019t your standard sticky toffee pudding. Bardea\u2019s version arrives warm and fragrant, with a theatrical tableside pour of koji toffee sauce that adds complex, almost umami-like depth. The pudding itself is dense yet tender, with almond accents providing texture. A quenelle of mascarpone gelato slowly melts into the warm cake, creating a silky counterpoint to the caramelized flavors.<\/span><\/p>\n This cake is insanely good. It\u2019s rich, moist, and topped with pistachios and olive oil whipped cream, with another dramatic tableside pour of vibrant guava sauce. Light, yet indulgent, the presentation is gorgeous. It\u2019s a Mediterranean-inspired dessert that\u2019s both creative and comforting.<\/span><\/p>\n Desserts here are as thoughtfully composed as the savory courses, and a wonderful finale to the Bardea experience.<\/span><\/p>\n Bardea\u2019s menu is built for sharing, so portion sizes vary. Definitely ask your server for guidance. Many items come out as pairs ideal for sharing, while \u201cfeed the table\u201d options can serve a small group. The menu is divided into handy categories like \u201csnacks,\u201d \u201csmall plates,\u201d \u201cpasta,\u201d and \u201cfrom the sea,\u201d making it easy to construct your meal.<\/span><\/p>\n They also serve amazing wood-fired pizzas that are absolutely worth ordering.<\/span><\/p>\n \u00a0\ud83d\udca1 My tip:<\/b> Get a pie. Enjoy a slice while you\u2019re there and take the rest home so you can save your appetite for more of their creative plates. Plus, their pizza heats up incredibly well the next day.<\/span><\/p>\n At just 30 years old, Chef Antimo DiMeo<\/strong><\/a> has already earned multiple James Beard nominations and trained under Michelin-starred chefs on Italy\u2019s Amalfi Coast. His approach pushes the boundaries of Italian cuisine while still respecting its traditions. Every plate tells a story, blending classic flavors with modern techniques.<\/span><\/p>\n Co-owner Scott Stein<\/strong><\/a> comes from four generations of restaurateurs in the Greater Philadelphia area. His expertise in creating unforgettable dining experiences is obvious from the moment you enter. Together, he and DiMeo have built more than just a restaurant\u2014they\u2019re building a culinary empire that has put Wilmington on the map.<\/span><\/p>\n The success of Bardea Food & Drink has spawned an impressive restaurant group<\/strong><\/a>. Their portfolio now includes Bardea Steak<\/strong> <\/a>(a boutique steakhouse), Pizzeria Bardea<\/strong><\/a>, Taqueria El Chingon<\/strong><\/a>, an outdoor concept called \u201cThe Garden,\u201d<\/strong> <\/a>and their newest venture, Casa Nonna<\/strong><\/a> (a tribute to Chef DiMeo\u2019s Italian grandmothers\u2019 home cooking).<\/span><\/p>\n The team has also taken over culinary operations at Wilmington\u2019s DE.CO food hall<\/strong><\/a>, bringing their innovative approach to more casual dining formats.<\/span><\/p>\n Bardea was just named one of USA TODAY\u2019s 2025 Restaurants of the Year<\/strong>, securing its place among the top 44 places to eat in America. The restaurant earned a James Beard Foundation semifinalist nomination for Best New Restaurant in 2019, and in 2022, Chef DiMeo was nominated for Best Chef Mid-Atlantic.<\/span><\/p>\n Even President Joe Biden and First Lady Jill Biden have dined here, and the White House has chosen Bardea to cater Italian dinners for world leaders visiting Delaware \u2013 a further testament to its exceptional quality.<\/span><\/p>\n Bardea\u2019s elegant dining room | Photo: Better Living<\/p>\n<\/div>\n Bardea captures that unmistakable, big-city dining energy\u2014vibrant, unexpected, and worth seeking out. It\u2019s the kind of place I used to travel for, but now it\u2019s just minutes away. Every visit brings something new, with a menu that\u2019s constantly evolving and a level of creativity that keeps things exciting.<\/span><\/p>\n Beyond the outstanding food, there\u2019s a unique warmth to the space that makes the meal feel communal. We\u2019ve actually met new friends on multiple visits\u2014something you don\u2019t find just anywhere.<\/span><\/p>\n Whether you\u2019re planning a special date night, entertaining out-of-town guests, or simply craving exceptional dining, Bardea is proof that the food scene in Wilmington, DE has arrived on the national stage\u2014and it\u2019s here to stay.<\/span><\/p>\n \u00a0\ud83d\udca1 Pro Tip:<\/strong> If you\u2019re traveling to Wilmington specifically for Bardea or planning a culinary staycation, we highly recommend staying at the<\/strong> Hotel Du Pont<\/strong><\/a>. Its prime location makes it the ideal home base for exploring the Bardea Group\u2019s exceptional dining scene. With several of the group\u2019s restaurants located right onsite or just a short walk away, you can indulge in remarkable cuisine while enjoying the hotel\u2019s luxurious accommodations. This is dining and lodging in style \u2013 a perfect marriage of culinary destination and sophisticated retreat.<\/span><\/p>\n BARDEA FOOD & DRINK<\/strong><\/span><\/a> \u00a0<\/p>\nBardea Food & Drink Review<\/span><\/h2>\n
First Impressions: Trendy Yet Welcoming<\/span><\/h2>\n
![\"A](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Bar-e1741535936710.jpg\")
<\/p>\nService at Bardea: Thoughtful, Seamless, and Impressively Efficient<\/span><\/h2>\n
![\"A](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Saturday-Night-March-25-B.jpg\")
<\/p>\nBardea\u2019s Menu: Bold, Beautiful, and Brilliantly Crafted<\/span><\/h2>\n
What We Ordered at Bardea<\/b><\/span><\/span><\/h2>\n
Chicken Parm Bao Bun<\/strong> ($16)<\/span><\/h3>\n
![\"wo](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Chicken-Parm-Buns-3.jpg\")
<\/p>\nCrab Taco<\/strong> ($18)<\/span><\/h3>\n
![\"Two](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Crab-Taco-2.jpg\")
<\/p>\nLinguine<\/strong> ($25)<\/span><\/h3>\n
![\"A](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Linguine.jpg\")
<\/p>\nRavioli<\/strong> ($22)<\/span><\/h3>\n
![\"Four](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Ravioli-New.jpg\")
<\/p>\nIberico Pork<\/strong> ($23)<\/span><\/h3>\n
![\"A](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Iberico-Pork-3.jpg\")
<\/p>\nThe Working Girl<\/strong> ($16)<\/span><\/h3>\n
![\"A](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Working-Girl-Cocktail-B.jpg\")
<\/p>\nSweet Finishes: Desserts Worth Saving Room For<\/span><\/h2>\n
![\"Alt](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Desserts.jpg\")
<\/p>\nSticky Toffee Pudding<\/strong> ($12)<\/span><\/h3>\n
Olive Oil Cake<\/strong> ($12)<\/span><\/h3>\n
Bardea\u2019s Dining Approach: The Art of Sharing<\/span><\/h2>\n
The Vision Behind Bardea: Meet the Team<\/span><\/h2>\n
\n<\/blockquote>\n
Chef Antimo DiMeo<\/strong><\/span><\/em><\/h3>\n
Scott Stein<\/strong><\/span><\/em><\/h3>\n
Beyond Bardea: A Growing Culinary Empire<\/span><\/h2>\n
National Recognition That\u2019s Well-Deserved<\/span><\/h2>\n
\n<\/blockquote>\n
Final Verdict: Why I Keep Coming Back<\/span><\/h2>\n
![\"A](\"https:\/\/onbetterliving.com\/wp-content\/uploads\/2025\/03\/Bardea-Food-Drink-Wilmington-DE-3.jpg\")
<\/p>\n
620 N Market St, Wilmington, DE 19801<\/span>
Reservations highly recommended<\/span><\/a><\/em>
Named one of USA TODAY\u2019s 2025 Restaurants of the Year<\/em><\/span>
Multiple James Beard Nominations<\/span><\/em><\/p>\n