Bardo Restaurant is coming to South End in October

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Jayson Whiteside, an Asheville native, and Michael Noll, a Pittsburgh native, have had a vision of opening a restaurant together for six years. The two have more than 20 years of experience in the restaurant and beverage industry.

The pair initially met through their wives in Chicago in 2008. Initially, they considered opening a gastropub together, focusing on bar food and beer. Then they switched to a concept focusing on really good food.

Fast forward a few years and the duo, plus their wives, are in the process of opening up their first restaurant, Bardo, this October.

From left to right: Managing Partner, Jayson Whiteside, and Owner and Head Chef Michael Noll

The American cuisine restaurant will focus on a small plate concept, and will be located next to Yume Bistro in the Gold District of South End. Although the menu is not completely set, head chef Michael Noll is expected to roll out eclectic and seasonal dishes ranging from seafood to lamb. All ingredients will be sourced locally and hand picked by Noll.

“I want to focus on the quality of food, not the quantity,” he said. “Love is going to be put into every single dish.”

When the menu is finalized, there will be around 10-12 small plates, five desserts and drinks ranging from beer, to cocktails, to sake. Dishes will be priced at $7-$27.

Although Bardo will have a smaller menu, a few items will be rotated out weekly so you aren’t eating the same thing every month.

Head Chef Michael Noll (pictured) and Jayson Whiteside have more than 20 years of experience in the restaurant and beverage industry.

With an open kitchen concept, the restaurant will stay true to its industrial style. The lights will be dim amongst the exposed brick, dark metal and wood backdrop, while a small live moss wall and greenery on the tables will add a pop of color to the interior.

Rendering of the interior storybook provided by Amber Cagle (architect and designer)

The philosophy of Bardo is to produce a unique dining experience that will be memorable and enjoyable for everyone.

Featured image via Twitter.

2 COMMENTS

  1. Another small plates restaurant. Oh boy. The restaurant industry loves this trend, because it kicks their margins up by about 50%. You can charge the same price for half the portion, and consumers just nod their heads and go, “Thanks!”

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