Barnea Bistro — Restaurant in New York

Embarking upon the gastronomic journey that is Barnea in the heart of Manhattan, one finds themselves in a culinary dreamscape, where each dish serves as a verse in an epicurean sonnet. This establishment isn't just a restaurant; it's a symphony of flavors conducted by the maestro chefs, with the bustling, yet impeccably orchestrated, service reminiscent of a New York minute—swift, efficient, and without a beat missed.

Our odyssey commenced with a parade of appetizers that whispered tales of the sea, the earth, and the ethereal realms in between. The king salmon crudo, a dish that seemingly swam from the ocean depths directly to our plates, offered a refreshing prelude with its delicate texture and zesty accompaniments. The Barnea egg Benedict, a celestial reimagining of a brunch classic, was poached not just in water, but in a potion of culinary magic, making each bite a revelation.

The polenta fries were like golden beams of sunshine on a plate—crispy on the outside, whisper-soft within, proving that even the humblest ingredients can be elevated to haute cuisine. Crispy dumplings, a playful nod to the global palate, danced with flavors that were at once familiar and novel. Patatas bravas, a dish steeped in tradition, were reborn here, fiery and bold. The beef carpaccio, a testament to the art of simplicity, melted away on the tongue, leaving behind a longing for just one more bite.

As we ventured into the main course, the narrative deepened. The duck confit risotto was a masterful blend of textures and tastes, each grain of rice telling a story of craftsmanship and care. The glazed beef short ribs, tender to the point of poetry, were glazed in a sauce that could only be described as liquid gold. The rack of lamb, an ode to the pastoral, was a symphony of succulence and seasoning, while the tournedos, a ballet of beef at its most tender and flavorful, performed gracefully on the palate. The chef's special miso black cod, a dish of understated elegance, whispered secrets of the sea with every forkful.

Ah, the grand finale of our gastronomic ballet at Barnea, where the curtain call was as sweet as the symphony preceding it. Dessert is, after all, the encore that every foodie soul yearns for, a final note that lingers long after the performance has ended. And what a standing ovation our choices garnered!

The Key Lime Pie, not merely a dessert but a voyage, transported us to the sun-drenched groves of Florida with each bite. Its delicate balance of tart and sweet sang a duet with the buttery, crumbly crust, a harmony so divine that even the angels paused to listen. This was not just a pie; it was a slice of bliss, a creamy whisper of dreams made tangible.

La Noisette, on the other hand, was a masterclass in the art of subtlety and sophistication. A ballet of hazelnuts, chocolate, and cream that pirouetted across the palate with grace and elegance. Each spoonful was a brushstroke of flavor, painting a portrait of indulgence that was as exquisite to the eye as it was to the taste. This dessert was a love letter to the senses, penned in the language of sweetness and texture.

To dine at Barnea is to partake in a feast for the senses, a testament to the art of cooking, and a reminder of the joy that can be found in a meal not just eaten, but experienced. Would I do it all over again? In a New...

Words can't really describe the food at Barnea.

Booking online was easy and they called the day of to confirm the reservation. 10 mins before our reservation I knew we would be late, when I called they gave us a new time slot 30 mins later without a problem.

For COVID they have 2 outdoor spaces setup, one big one and one smaller on with 3 tables. Being our anniversary it was nice that they put us in the smaller one without even asking.

We ordered the Fried Artichokes: Order this NOW! They are so good. They reminded me of fried zucchini my mother used to make. So crispy on the outside yet soft and yummy on the inside.

Short rid Gnocchi: The ribs were amazing! the Gnocchi itself was hard. Next time I would get the Short rib Tacos instead.

Rack of Lamb: Excellent, so tasty without being super gamey. It had a clarity to the taste that many restaurants can't get.

16oz Steak: AMAZING! every bite was something else. They truly elevated the steak expirience beyond anything I have had anywhere in the world. The only complaint is that I ordered medium rare and it came rare. I didn't send it back but beware.

Desert, Coffee and tea: Desert was very good, the Latte not as much, the tea was fresh and nice. They gave us a glass of prosecco on the house for our anniversary which was a very nice touch.

Service: great staff, they give the bottle of water or pelegrino to keep at your table. Probably due to covid. They were attentive and the food came fast. I ordered an old fashion which was really good. My only complaint, I ordered a glass of wine to come with the main course. It didn't come when the steaks arrived so I asked the waiter about it. He acknowledged me and said he'll get it. When they cleared the main I told him it never came and to please just make sure it's taken off my bill. He apologized and a minute later came over with the glass of wine. He said it's on the house and I said it wasn't necessary. But it would go to waste otherwise. If I am honest I would've been happier with a desert or something. Drinking a glass of wine after the meal isn't as appealing.

All in all Barnea set a new standard in Kosher cuisine. I can't wait till we come back. It isn't cheap but if a place was ever worth it, this...

Restaurant was beautiful and service was excellent. We ordered Lamb Riblets, Steak Tartare, Short Rib Gnocchi and "Carbonara." Food was mostly good. Cocktails were great, Bar made me a custom cocktail with Mezcal. Somewhat of a disclaimer, when going to a new restaurant, I try to avoid ordering a steak or chop. I can get the same steaks and veal and lamb at every other kosher restaurant in Manhattan. I go to a new restaurant to try something new

Only a couple issues: I arrived early and was seated early, but was not acknowledged by the waitress until my party was complete. I would have ordered a cocktail while I waited. Carbonara was not carbonara by any definition. It was made with fresh pasta, peas and spinach. My first critique is that if this is a French bistro there is no reason to have or make fresh pasta. A restaurant should stick to its strengths and as this is not an Italian restaurant, don't make your own pasta. Good dried pasta is much better than bad fresh pasta. Next, the peas and spinach were unnecessary and took away from the dish. They seemed to be a filler ingredient and appeared in the Gnocchi as well. overall the dish was bland, I would not get this. A large party arrived and were being served by the bar. They were very loud and sound carried into the main dining room. it might be a good idea to invest in some acoustic panels to absorb the sound of large parties at the bar. We did not order desert and was a bit disappointed by the desert menu as the in house pastry chef was much hyped.

Overall, beautiful restaurant, great service and decent food. I wouldn't call this place a "French Bistro" as there are many Spanish and Italian menu options. I feel the restaurant should stick to its strengths, Patatas Bravas, Ceviche and Arrancini are Spanish and Italian, the Pasta menu is completely Italian. Instead of doing one cuisine exceptionally, they are doing many cuisines decently. If Barnea truly want's to be a Michelin starred restaurant, they will need to...