BURLINGTON, ONT. — Pearle Hospitality is thrilled to announce the opening of Bardō in downtown Burlington. The new space will be helmed by chef Cameron Bell, executive chef and culinary lead.
In collaboration with II BY IV DESIGN, the new 7,000 sq. ft. restaurant was designed with a handcrafted sensibility that reflects the brand’s passion for creating delicious food. “We blended a dash of vibrancy, a pinch of unique, and a handful of warmth to create a space that feels authentic. With a friendly, casual atmosphere and unique materials that shine through, every corner is designed to make you feel right at home,” says Keith Rushbrook, partner, II BY IV DESIGN. Guests can look forward to a spacious indoor dining area accommodating more than 100 patrons and a wrap-around outdoor patio.
Bardō Burlington’s menu will feature dishes highlighting seasonal, locally sourced ingredients. Curated for the Burlington location are items such as roast chicken and P.E.I. mussels for the summer season. Guests can also indulge in fan favourites such as the Umami Burger, Quinoa Chickpea Salad, and the Bee Sting Pizza. The beverage program will offer a variety of creative cocktails, non-alcoholic options, local brews, and sustainable wines.
Another highlight of the Brant Street location is Bardō to Go, an express counter offering freshly baked bread and pastries, homemade soups and sandwiches, and curated hot and cold beverages. This convenient option is perfect for those on the move, looking to enjoy a meal at home or take a picnic to the nearby waterfront.
“Burlington has been a cherished part of our journey for decades, and we are excited to continue investing in this vibrant community,” says Aaron Ciancone, CEO, Pearle Hospitality. “With Spencer’s at the Waterfront, The Pearle Hotel, and now Bardō, we’ve grown alongside Burlington and are proud to open our newest location on Brant Street. This new Bardō represents more than just a restaurant — it’s a celebration of the city that has supported us, and we can’t wait for the community to experience what we’ve been working on.”
