: A look at Bridge’s menu gives one a sense of its priorities: the bulk of the 15-page tome lists libations. Food-wise, though they’re small in number, the appetizers, entrées and “boards” for sharing are satisfyingly diverse. We particularly enjoy the roasted beet and fresh goat cheese gratin with a Spanish Grenache. Some dishes are easy to pair with wines; others, like a salad of radishes and Brussels sprouts, will challenge the servers’ knowledge --- and yet they don’t disappoint, and all are well-versed in pairing the roughly two dozen cheeses, too. Beer, wine and spirit selections span the globe. It’s fun to experiment with the draft beers, which range from four-ounce samplers to 64-ounce growlers. Proprietor Dave Bailey --- whose other culinary inspirations include crêpes (Rooster), chocolate (Baileys’ Chocolate Bar) and burgers (Baileys’ Range) --- again shows his skill for niche dining with a flair.

Bridge

Bridge Restaurant Review

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