Cuisine
Open
Lunch & Dinner Wed.-Sun.Open late
Features
- Dress code: Business casual
- Full bar
- Reservations suggested for large groups
* Click here for rating key
![]() : 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. |
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GAYOT's Wine & Spirits Editor presents the
Wine of the Week, featuring tasting notes as well as history on the vineyards and winemaker.
The charm of Provence right on your table.
Read the article and see photos.

Read the review and see photos.