Bridge New Menu Review – Modernist Inspired Bistro Fare At Fantastic Prices

Appetizers Heirloom Tomato Mozzarella ($16) The ago old classic combination of tomatoes and mozzarella is played up here by some interesting elements. The tomatoes are a combination of different types which means each one varies in sweetness, texture, and taste.

Olive powder and tomato powder on the side make for an extra boost of flavors that complement the dish well. My favourite part of the dish were the luminescent shards of tomato jelly scattered across the salad.

They were packed with concentrated tomato savour that really helped to elevate the dish. Foie Gras ($18) While it may be a luxury element packed with savour, there are those who hate it for it’s pungent flavours and as we might call it “gao-ness”. Bridge’s fix for the problem is a row of brightly colored grapefruits and a puree to lighten things up.

It’s a smart use of elements and foie haters should give it another shot with this. It’s one of those ingredients that just tastes good and it’s become somewhat of a food hack for anything that needs a lift in savour.

While Bridge’s implementation of truffle with the chicken is a complementary and not an over bearing one, I felt that that could have been more creative flavours at work given the spirit of the bistro. The egg yolk gel on the side gives a great taste blast if you have it with the chicken, but the element’s reliance on a sauce just feels handicapped. The fish on its own was delicate and full of savour, and I loved the simply sauteed cabbage.

What was great for me was the yuzu flavoured bouillion which I enjoyed immensely. Perhaps it was because they roasted the fish bones, or maybe it was the yuzu that helped , but the bouillion wasn’t fishy at all.

Whole Boston Lobster ($48) I was in the middle of a conversation when she was brought out to me. Her sacrifice wasn’t in vain, I loved the dish, and the squid ink foam gave a nice saltyness to the lobster.

The couscous stole the show for me though, it was cooked with kombu and it really contributed a nice savoury savour to the dish. Dessert Deconstructed Cheesecake ($14) This may not technically be a cake anymore, but it takes the cake as my favourite dish here (cue the drums).

It’s sweet and a little salty, and the variety of textures on the plate make this a very fun dessert to eat. It’s a great way to end a meal and I have a feeling I’ll be back just for this dish!