Brider

Brider Restaurant Review:

From cocktail scholar Bryan Dayton and chef Steve Redzikowski --- the successful duo behind Acorn and OAK at fourteenth --- comes this elevated fast-casual concept that turns out breakfast pastries, sandwiches and rotisserie meats in urbanized surrounds that encourage communal dining. In the morning, we like the everything bagel crested with salmon gravlax, an egg and dill cream cheese, as well as the house-made sausage- and cheese-stuffed pretzel matched with maple syrup. The lunch menu parades a Wagyu beef French dip smeared with a mustard-and-horseradish aïoli, while dinner plates (served after 4 p.m.) feature an herb-rubbed chicken and rotisserie-roasted porchetta sidekicked with roasted potatoes and wilted kale spritzed with lemon and specked with chile flakes. The cocktail syllabus ballyhoos craft drafts, wines on tap and excellent cocktails, including a Negroni and a classic Manhattan. And if you stopped by for nothing but the butterscotch budino, we wouldn't blame you.