ABOUT bardo

Chef Michael noll

Before Opening Bardo,Chef Michael Noll
worked in Chicago at Moto, Butter, Schwa
& Sous Rising.

 Chef Michael Noll sports an impressive résumé that includes some of Chicago’s finest restaurants. Growing up in Pittsburgh, Noll's earliest culinary influences were his grandparents and mother. Watching them cook for him is one of the first memories the chef has of food and cooking, and to this day, Noll considers his mother's food his favorite. His first professional experience happened by chance, when Noll was injured skateboarding and was made to get a job as a kitchen dishwasher by his mother, yet another way she managed to influence his career. Noll recalls chef and owner Michael Barbado as his first mentor during his time working in the kitchen at Peppercorns.
 

The budding culinarian went on to work at Baum Vivant Restaurant in Pittsburgh, where he served as Sous Chef for two years under the tutelage of Chef Toni Pais. In 2006, Noll went to Chicago and landed at Moto, then one of the most cutting-edge restaurants in the country. He followed this with tenures at Butter, Trenchermen, and Powerhouse, the latter of which he was part of the opening kitchen staff. Next up for Mike was a stint at yet another highly touted Chicago destination, Schwa. Noll worked under the guidance of chef-owner Michael Carlson, whose passion and love for his craft was instilled in this young chef. He also helped open Jam with Chef Jeff Mauro, whom Noll considers a major influence in his career. He worked as Sous Chef at Jam for a year before making his way to Elate, a busy downtown hotel where he started as the Sous Chef until he took over as Executive Chef for two years.
 

Mike wanted to get back in fine dining and landed a Sous Chef position at an underground dining club called Sous Rising where he worked along with chef Jake Bickelhaupt (former owner of the two Michelin-starred 42 Grams), and who he considers the most influential chef he has had the chance to work beside.

BARDO /ˈbɑːdəʊ/

NOUN

(in Tibetan Buddhism) a state of existence between death and rebirth, varying in length according to a person's conduct in life and manner of, or age at, death.

Origin

Tibetan bár-do, from bar ‘interval’ + do ‘two’.

Bardo is a chef-driven, eclectic, American  small plate concept located in Charlotte's dynamic South End neighborhood. 

Managing Partner Jayson Whiteside

bubbles.

Cava Blend, Covides Brut Reserva Especial NV | 11./42.  
Catalonia, Spain

Chardonnay, Vitteaut-Alberti Blanc de Blancs NV | 18./78.
Crémant de Bourgogne, France 

Malvasia Bianca, Onward Petillant Naturel NV | 13. (12oz. Can)
Suisun Valley, Solano, California 

Riesling, J. Brix Petillant Naturel ’18 | 18./68.
Santa Barbara, California  

Chardonnay, Voirin-Jumel NV | 24./120.
Champagne Grand Cru, France 

 Rosé  Blend, Patrick Bottex La Cueille NV | 14./52.
Bugey-Cerdon, France  

whites.

Loureiro & Treixadura Las Lilas ’17 | 9./36.
Vinho Verde, Portugal

Pinot Gris, Omero Cellars ’16 | 18./68.
Willamette Valley, Oregon

Grüner Veltliner, Weszeli Terrafactum Lagenlois ’17 | 12./42.
Kamptal, Austria  

Riesling Kabinett, Immich-Batterieberg ’15 | 16./50.
Mosel, Germany     

Fiano, Conti Zecca ’17 | 13./45.
Puglia, Italy  

Albariño, Adegas Morgadio Legado de Conde ’17 | 12./42.
Rias Baixas, Spain

Sauvignon Blanc, Spy Valley, ’18 | 12./42.
Marlborough, New Zealand

Sauvignon Blanc, Domaine Sauterau ’17 | 14./58.
Sancerre, Loire Valley, France

Melon de Bourgogne, Sur Lie, Domain Le Fay D’Homme ’15 | 12./42.
Muscadet de Sèvre-et-Maine, Loire Valley, France  

Chardonnay, Lioco ’17 | 16./56.
Sonoma County, California  

Chardonnay, Jean Manciat Frandieu ’16 | 14./48.
Mâcon-Charnay, Burgundy, France    

rosés.

Red Rhône Blend, Domaine Gueissard ’17 | 12./42.
Bandol, Provence, France   

Rosé Blend, Père Anselme ’18 | 11./42.
Provence, France  

Pinot Noir, Yamhill Valley Vineyards ’17 | 10./40.
Willamette Valley, Oregon      

reds.

Pinot Noir, Birichino Saint Georges ’17 | 10./38.
Central Coast, California

Gamay, L’Epicurieux Vin de ChaCha ’16 | 18./65.
Regnie, Beaujolais, France

Cabernet Franc, Couly-Dutheil ’16 | 18./65.
Chinon, Loire Valley, France

Merlot, Tinazzi Prato Del Faggio ’16 | 14./52.
Veneto, Italy   

Red Rhone Blend, Cruse Wine Co. Monkey Jacket ’17 | 17./65.
Napa Valley, California

Red Blend, Il Conte Villa Prandone Marnius ’16 | 11./46.
Marche, Italy

Tempranillo, Bodegas Altanza Lealtanza Crianza ’15 | 11./42.
Rioja, Spain  

Valdiguié, Cruse Wine Co. ’17 | 22./80.
Napa Valley, California

Syrah, Gramercy Lower East ’15 | 17./65.
Columbia Valley, Washington

Nebbiolo, G.D. Vajra ’17 | 16./64.
Langhe, Piedmont, Italy  

Cabernet Sauvignon, Scholar & Mason ’15 | 18./70.
Napa Valley, California 

Corvina Blend, Tinazzi ’15 | 14./56.
Ripasso di Valpolicella, Veneto, Italy  

Malbec, Combel la Serre La Pur Fruit du Causse ’17 | 12./48.
Cahors, France  

Sangiovese, Pakravan Papi Gabbriccio ’11 | 14./55.
Tuscany, Italy  

by the bottle.

Barbera, Bonfante & Chiarle Duelilu ’17 | 56.
Asti, Piedmont, Italy

Pinot Noir, Albert Bichot ’15 | 75.
Burgundy, France  

Sangiovese, Tenuta Carlina La Togata ’13 | 105.
Brunello di Montalcino, Tuscany, Italy  

Carignane, Vinca Minor ’16 | 90.
Mendocino County, California  

Red Bordeaux Blend, Clerc Milon Pastourelle ’10 | 128.
Pauillac, Bordeaux, France  

Cabernet Sauvignon, Besadien ’16 | 70.
Columbia Valley, Washington   

Red Rhône Blend, Domaine de la Solitude ’16 | 118.
Châteauneuf-du-Pape, Rhône Valley, France   

Corvina Blend, Tinazzi ’13 | 115.
Amarone di Valpolicella, Veneto, Italy  

after dinner.

Sauternes, Château La Fleur d’Or ’15 | 14.
Bordeaux, France

Madeira, Broadbent Rainwater NV | 10.
Madeira, Portugal

Madeira, Broadbent 10 Year Malmsey NV | 18.
Madeira, Portugal

Port Rosé, Manuel Pedro Marta Martha’s Pink, NV | 13.
Douro, Portugal

Port, Manuel Pedro Marta Martha’s Tawny NV | 14.
Douro, Portugal