Bad Idea

Bad Idea approaches dining through the lens of food and wine rather than a single regional cuisine. The restaurant is structured around pairing dishes with a focused wine list, allowing both elements to shape the experience together. The menu is built around shareable plates that evolve regularly, influenced by seasonality and creative direction. Dishes are intended to be ordered collectively, with an emphasis on flexibility rather than a fixed course structure. The dining room supports a relaxed pace, encouraging guests to order gradually rather than all at once. Service is structured to accommodate varied ordering styles and extended visits. Bad Idea works well for social dining centered on wine, with food acting as a complement rather than a standalone focus.

xxx