We have never been as proud of the food we are sourcing and serving than in this moment. And it couldn’t have come at a better time.
Challenges across the hospitality industry are still being felt acutely, and building kitchen and front of house teams that have the desire to work with great skill and integrity has been a considerable challenge. All of which raises the bar on what to deliver when guests come in search of a great - make that gorgeous - food and drink experience. We get it.
Enter Erik Anderson, for whom every challenge is met with a nod and a wink. He and Thomas Noonan, the guiding force behind our hospitality, have built kitchen and Front of House teams that have both the skill set and the desire to be a part of something truly special. Erik's food has an elegant focus of flavors, subtly of texture, glorious color. We will savor the memory of the food we are cooking this summer for a long time to come.
Neidy Venegas continues to create deliriously delicious desserts, and she has expanded her heritage bread program for both dinner and brunch.
Here then is a snapshot of some of our favorite dishes on the dinner menu right now. Reservations are accepted one month out, but the bar, under the direction of Scott Beattie, is now serving dinner on a drop-in without reservation, first come first serve basis.
Barndiva serves dinner Wednesday - Sunday, with a later reservations policy of 9:30 on Friday and Saturday.
We are also pleased to present the new barndiva brunch menu, below.
We hope to see you for a meal, or a cocktail soon. Eat the view!
Dishes above: Nijimasu Crudo horseradish, buttermilk, smoked trout roe, english cucumber; Charcoal Roasted Squab medjool dates, coco nibs; Mount Lassen Trout saffron nage, Jimmy nardello pepper, grilled baby fenne; ; Grilled Spanish Octopus, pimenton caramel, pepper relish, salsa verde;
Our wonderful in house pasta program continues.. on the left: Brentwood Corn Snail Shell Pasta w/ sunflower yogurt, fresno peppers, perilla. on the right: Egg Yolk Dumplings w/ peas, onions, bacon, radish
Roasted Chicken green asparagus, morels, vin jaune, petit baguette
Red Currant Curd chocolate tahini crust, glazed Preston peaches, ras el hanout ice cream
Big News…
While Barndiva will no longer be serving lunch on Wednesday and Thursday, we have expanded our hours for Brunch with an exciting and completely new Menu.
On Friday, Saturday, and Sunday Barndiva Brunch will be served from 11-2:30. This collaboration between Erik and Neidy have created a big C Comfort menu that is surprisingly fresh and nuanced. Never to be outdone, Scott has upped the ante on brunch cocktails and every week we will be offering a new short list of the best wines to drink on an afternoon. Reservations are required, but as with dinner the bar will be open for diners on a first come first serve basis. And of course, If there are cancellations in the gardens on any afternoon, we will try our best to accommodate your party.
all rights reserved Barndiva llc. Photography: Chad Surmick