Karl E. Dornemann, Head Booze Pusher

From humble beginnings of serving ice cream to screaming kids, Karl has been in the restaurant business for 25 years.

Endowed with his father’s ability (see Episcopal Priest) to give sermons in front of a crowded room, Karl has been entertaining / annoying patrons for a loooong time.

Karl moved to Hampton Roads to open The Tap House in Ghent and later went on, with help from friends, to open Crackers and Empire in Norfolk.

In 2003, after a stint operating Backstage Café with Eric Stevens, Karl and Eric opened Bardo and brought Pacific Rim Tapas to Norfolk. 

As Karl traveled to New York, DC and Philly he found himself ordering a variety of Asian influenced additions in many different types of restaurants.  It was this idea of, “this is how I eat, I must share it with others,” that gave him a forum to continue to insult, nag and eventually persuade folks to try new food and drinks.

Karl thinks he knows it all, and when it comes to wine, spirits, and beer, he may actually be right.  Many an unsuspecting bar customer or server has asked an innocent question about scotch or bourbon only to find themselves so deep into minutia that they finish their drink just to end the conversation.

His nicknames include Scotch Nazi, Cocktail Chemist, Microbrew Maven, and a few other choice phrases.  Karl has created a number of popular drinks that helped Bardo’s mere 50 seat restaurant become the largest Virginia seller of Woodford Reserve Bourbon and Finlandia Cranberry Vodka.  Bardo is also near the top of the list for Finlandia Vodka and Tullamore Dew Irish Whiskey.

Karl hosts monthly dinners at Still and Bardo on topics concerning wine, whiskey and beer and has been a guest speaker at 20 similar events around Virginia and Maryland.  Karl was even asked to taste-test four different Glenmorangie Scotch’s in order to determine which new Glenmorangie would be imported to Virginia.  If you have ever had the Cask Proof 15 year Glenmorangie, be sure to say thank you.

Eric M. Stevens, Head Paper Pusher

Just about any guy who grew up in a blue collar town, like Buffalo NY, wants to open a bar when he is older.  But, few get to have that dream come true and fewer still get to keep their house in the process.

This fairytale story began after 13 years of successfully raising funds to house the homeless and help disadvantaged children in Indianapolis, send local kids to college with the ACCESS program here in Hampton Roads and finally help uninsured sick kids at CHKD. 

Hanging up his “raising money for other people” hat, Eric left that career and came on board at Bardo full-time giving the place 33.3% more zen.

Unfortunately, Eric now feels he has Karma to spare, so he spends his days torturing vendors and correcting staff.  While some claim that he is really a nice guy once you get to know him, most beg to differ.

Eric joined Karl in 2002 and the two opened Bardo with the help of one other partner, and in the years to follow they open Still - Worldly Eclectic Tapas, in Olde Towne Porstmouth. Eric handles the money, taxes, corporate information, and other behind the scenes business stuff that helps Bardo and Still operate smoothly. 

He also has a famous saying that starts with, “Why don’t we ______”  The “we” in that sentence normally refers to everyone but Eric.  As Karl says, when Eric says “we” he really means “weeeee”, as everyone else will have to execute his plan.

As the working half of Dornemann Stevens & Associates, Eric also focuses on new business development and outside consulting jobs.

Michael A. Farrell, Executive Off-Sight Owner

In the Norman Rockwell version of his life, Mike claims “I didn’t find cooking…it found me.”  ANYway…Mike remembers wanting to be a chef ever since he was 14 and has an uncanny ability to think…in terms of taste.  He can combine ingredients and flavors in his head and create a new, delicious dish without a single ingredient in front of him

Mike was the Executive Chef at Bardo for 3 years and officially became an owner of Bardo in 2008.  Mike has moved to Still where he is the Executive Chef/Partner.

Before joining Bardo in 2003, Mike cut his chops at some classic Norfolk restaurants.  He was the Executive Chef at Crackers in Ghent for 4 years, Executive Chef at Bienville Grill for 2 years and Sous Chef at the famed Café Rosso for a year.