FOOD | Seasonal, shareable, wood-fired.
VIBE | See and be seen.
DECOR | Mid-century modern.
DISH | The wagyu beef carpaccio that melts in your mouth.
TIP | The unassumingly named “garlic bread” is actually cheese curds wrapped in dough and fried, so don’t overlook it.
Dim lighting. Exposed brick. Ornate chandeliers. Playful decor. A lot of artful touches give Bridgette Bar its sultry vibe. But don’t let the stylish interior and stellar cocktail list distract you from the food; it’s been chef-driven from its inception. Bridgette prides itself on a menu that evolves with the seasons, the use of fresh ingredients, creativity in the kitchen and diner engagement. New dishes are conceptualized and rigorously tested by the culinary team to meet exacting standards; they don’t relent, says culinary director JP Pedhirney, until the dish yields “extraordinary happiness” from the staff.
Preparing the food often involves playing with fire. Bridgette’s kitchen has both a wood-burning oven and a wood-fired hearth for cooking over hot coals or above open flames. You can taste the bold earthiness of grill and char in the wood-fired pizzas, the wood-roasted half-duck or the smoked potatoes served with the maple-barbecue rainbow trout.
To be thirsty at Bridgette is to be in luck: the wine selection is varied, there’s a sake list and the cocktails are expertly crafted. And what should you expect after pairing elevated bar fare with a creative cocktail? If Pedhirney has his way, extraordinary happiness.
739 10 Ave. S.W., bridgettebar.com
