Down on Ionia Street, Bar Divani has always been the go-to place for a late night glass of wine or scotch. Our extensive wine and cocktail list complete with tasting notes and sommelier servers have given our restaurant a warm ambiance over the years.
But with the new management, we are stepping things up a notch. That’s right, we are no longer thought of as simply a “wine bar” or a place to go for “after dinner cocktails,” says Chef Jeff Baird. “We are opening our doors, wine list and chef-driven menus to a larger audience.”
With a brand new scratch kitchen, we are able to make all of our ingredients fresh in house. Our upgraded menu now features hybrid dishes such as Korean BBQ Ribs and Butternut Squash Pierogies. Not to mention, we use freshly squeezed juices and Michigan products whenever possible to enhance the flavors in our martinis and cocktails. “Our menu is creative. It’s modern, but simple, with interpretations of global cuisine punctuated with seasonal, fresh ingredients and bold flavors,” said Baird.
George Aquino, the vice president and managing director of the Amway Hotel Collection, came in with his wife to experience the changes Bar Divani has undertaken. The two indulged in a variety of our new dishes such as the Shrimp and Grits, the Butternut Squash Pierogies, the Quinoa salad, and the Soba Ramen Bowl.
But believe it or not, Aquino claimed our chicken as “the undisputed champ on the menu.” The beautiful airline chicken breast was prepared with a healthy portion of delicious honsschmegji, crimini, portobello, and tarragon cream sauce compote that Aquino defined as “a touch of heaven on a plate.” Topped with a crispy sundried tomato polenta, the dish rendered itself into perfection.
Overall pleased with his dining experience, Aquino was convinced that the Bar Divani he once knew, was no longer. “Perhaps, it’s a sign of great things ahead for Bar Divani – this time, the food takes the starring role,” said Aquino. You can check out more of what Aquino had to say in his Dining Out restaurant review on MLive.
In the mean time, come in and enjoy our delicious Chicken Tarragon! Or if you have a passion for the kitchen like Chef Jeff Baird then here is the recipe!
1 skin on airline chicken breast
¼ cup exotic mushroom mix
¼ cup white wine
½ cup cream
1 Tbsp fresh tarragon, rough chopped
1 Tbsp butter
1 square of sundried tomato polenta
Salt and pepper to taste
In a smoking hot sauté pan with oil place your seasoned chicken breast skin side down and press with a hot cast iron. Place in 450 oven for 13 minutes. Place polenta in a buttered skillet and put in oven with chicken to heat up.
Remove polenta and chicken from oven, and place on hot plate. Using the pan the chicken was cooked in sauté mushrooms then add cream, butter, and white wine. Season with salt and pepper and allow to reduce to saucy consistency. Add tarragon and lightly toss just before pouring on the plate.
Photo credit: George Aquino
Blog by: Ashley Pratt
Avoid sneaky sources of added calories, sugar, and even salt at Bar Divani today and into the New Year!
As 2016 knocks at our doors, many are thinking of starting their pledge to a healthier lifestyle. So why not find a way to enjoy the little things in life like a tasty adult beverage but with a healthful twist. We’ve compiled a list of simple ways to a healthier cocktail here at Bar Divani and have developed a tasty recipe to share in your quest. We hope you’ll stop in and give it a try.
“Too much modesty”
Fig Infused Rum 1.5 oz.
Berentzen Apple Liqueur .75 oz.
Dolin Dry Vermouth .75 oz.
Cardamom Simple Syrup 1 oz.
Angostura – 2 dashes
1. Use fresh-squeezed juices. Did you know Bar Divani hand squeezes all of their citrus fruits? That’s right! Lemons, limes, oranges & grapefruit – all our citrus fruits.
2. Make your own ingredients. Many cocktails call for flavored syrups, a dash of this or essence of that. Every month Bar Divani’s talented mixologists travel to great lengths to bring you a truly unique and healthy cocktail and this month is no exception. It takes about a week and a half to fully infuse the rum and fig in our feature.
3. Use real fruit. Berentzen apple liqueur, a wonderful German based spirit uses real apples to craft their bright, well balanced liqueur. Be careful to avoid spirits with artificial flavors.
4. Choose light alcohol over dark alcohol. We use 2 year aged rum in this recipe and infuse it with dried figs. It takes about a week and a half to fully infuse. We then strain the rum/fig infusion through what amounts to be giant coffee filters so our rum has a nice clarity and consistency.
5. Size matters particularly when it comes to drinking your calories. That's why this drink is offered in a 10 oz. rocks glass, sure to refresh and delight!
6. Choose healthy ingredients. You’ll find ginger in our “Perfect Storm”, pomegranate in “Number 10” and cardamom in our featured cocktail. According to Livestrong.com, cardamom offers a number of nutritional benefits including cancer-fighting compounds. Many ingredients have their own proven health benefits, even though they may not always counteract the negative effects of alcohol.
This time around, Bar Divani is evolving in forward motion—food first. Along with a newly upgraded kitchen, Executive Chef Jeff Baird is striving for “a global approach to classic cuisine, with an eclectic flair.” Dishes like Korean Style Ribs and Scottish Salmon on their Fall menu makes this vision a success. Not to mention with their valet parking, happy hour specials, relaxing ambiance, exclusive wines and handcrafted cocktails, Bar Divani is still among the best in town.