ABOUT bardo

Chef Michael noll

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, Brut Nature Reserva,
Vinos de Terrunos German Gilabert  NV | 11./42.  
Cava, Spain

Chardonnay, Blanc de Blancs Cremant, Vitteaut-Alberti NV | 18./78.
Burgundy, France

Malvasia Bianca, Petillant Naturel, Onward  NV | 13. (12 oz. can)
Capp-Inn Ranch, Solano, California

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

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

whites.

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

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

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

Albariño, Legado de Conde, Adegas Morgadio ’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, Antonutti ’17 | 11./42.
Friuli, Italy

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

rosés.

Rosé Blend, Esprit Gassier, Château Gassier ’17 | 11./42.
Provence, France 

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

reds.

Pinot Noir, Saint Georges, Birichino ’16 | 10./38.
Central Coast, California

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

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

Merlot, Beccacciaia, Pakravan Papi ’09 | 15./60.
Tuscany, Italy

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

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

Zinfandel, Fritz Winery ’14 | 16./60.
Dry Creek Valley, California

Tempranillo, Dominio de Heredia, Bodegas Altanza, ’16 | 14./52.
Rioja, Spain 

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

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

Mourvedre, Unfamiliar, Dirty & Rowdy ’17 | 14./56.
California

Nebbiolo, Molinaia, Bonfante & Chiarle ’10 | 20./78.
Barbaresco, Piedmont, Italy

Cabernet Sauvignon, Besadien, ’16 | 18./70.
Columbia Valley, Washington

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

Malbec, Aguijón de Abeja ’16 | 12./48.
Patagonia, Argentina

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

by the bottle.

Barbera, Gessara, Bonfante & Chiarle ’13 | 52.
Asti, Piedmont, Italy

Corvina Blend, Ripasso, Tinazzi ’15 | 85.
Valpolicella, Veneto, Italy

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

coravin selection.

Pinot Noir, Albert Bichot ’15 | 19./75.
Burgundy, France

Carignane, Vinca Minor ‘14 | 23./90.
Mendocino County, California

Red Bordeaux Blend, Pastourelle, Clerc Milon ’10 | 32./128.
Pauillac, Bordeaux, France

Red Rhone Blend, Domaine de la Solitude 1’16 | 31./118
Châteauneuf-du-Pape, Rhône Valley, France

Corvina Blend, Amarone, Tinazzi 1’13 | 29./115.
Valpolicella, Veneto, Italy

after dinner.

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

Madeira, Rainwater, Broadbent NV | 10.
Madeira, Portugal

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

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

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