Puma is chef Javier Bardauil's take on a modern parrilla, built around open-flame cooking rooted in Argentine tradition and reworked around Detroit's Core City. It's the more casual counterpart to his other project across the street, leaning into South American street food and a nightlife-driven atmosphere rather than a formal dining room feel.
Bardauil trained at the Argentine Gastronomy Institute before continuing at the Lenôtre School in Paris, then worked under chef Francis Mallmann at Patagonia Sur, where he focused on open-fire cooking. He went on to cook in Spain, France, and Italy before returning to Buenos Aires to serve as Culinary Director at Happening, a longstanding steakhouse, ahead of relocating to Detroit.
Inside, the room runs on a DJ-driven bar energy alongside the kitchen, and regulars describe fresh, high-quality food and strong service when the floor and kitchen are clicking, alongside a hidden-gem quality that's built a loyal following — though some note portions run small for the price.
Puma was named to Eater's Detroit essential 38 list.
Bardauil trained at the Argentine Gastronomy Institute before continuing at the Lenôtre School in Paris, then worked under chef Francis Mallmann at Patagonia Sur, where he focused on open-fire cooking. He went on to cook in Spain, France, and Italy before returning to Buenos Aires to serve as Culinary Director at Happening, a longstanding steakhouse, ahead of relocating to Detroit.
Inside, the room runs on a DJ-driven bar energy alongside the kitchen, and regulars describe fresh, high-quality food and strong service when the floor and kitchen are clicking, alongside a hidden-gem quality that's built a loyal following — though some note portions run small for the price.
Puma was named to Eater's Detroit essential 38 list.