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West Bridge

1 Kendall Square
Cambridge, MA 02141 (map)
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Food Style

Refined New American/French with innovative touches

Date

April 1, 2013

westbridgeInformed Diner was treated to another astounding display of culinary magic courtesy of 2012′s most lauded culinary newcomer, Kendall Square’s West Bridge. Owner/Chef Matthew Gaudet, who just hours after our dinner was formally recognized as one of Food + Wine's Best New Chefs, created a special menu of inspired new creations and seasonal surprises. Dishes featured exceptionally unusual and intriguing elements such as bone marrow foam, smoked venison, samphire (a sea vegetable, aka "sea fennel"), and parsnip parfait. Owner Alexis Gelburd-Kimler and manager Patrick Kelley orchestrated a flawless evening, and the knowledgeable service team answered questions about the inspired wine pairings while stopping to detail the dishes’ numerous intricacies. Lively conversation was only interrupted when the staff told tales of the building’s colorful history – it once housed the Boston Woven Hose and Rubber Company, which manufactured fire hoses in the 1880s.

TO START

NV Grandial Blanc de Blancs Brut, Landiras, FR

AMUSE

Brûléed eel, golden raisin/Worcestershire purée, sambal-pickled apple, sea lettuce, samphire, sea bean

FIRST COURSE

NV Cremant de Loire Rose, Grolleau/Cab. Franc, Pibaleau, Loire, FRA
Scallops, spring onion, bone marrow, pickled walnut

SECOND COURSE

‘10 Muscadet, Melon, Dom. de Louvetrie, "Amphibolite," FRA
Mushroom soup, lemon, hazelnut, puffed rice

THIRD COURSE

‘11 Albarino, Columna, Rias Baixis, ESP
Lake trout, eggplant, watercress, Pernod, miso

FOURTH COURSE

‘10 Tempranillo, Teso la Monja “Romanico”, Toro, ESP
Venison, freekeh, salsify, mahleb, beet

DESSERT

NV El Maestro Sierra Medium Amoroso, Jerez, ESP
Parfait: coffee, parsnip, white chocolate

Read more about our previous visit to West Bridge here.