Dine Out Vancouver 2017: Bridges / by Jenn Chan

Bridges

 

We think we got lucky at Bridges, our waiter, André, was fantastic! Our blog posts can sometime become tales of gluttony and sloth. If you enjoy those particular sins then read on, if you don't stop now and click around on your computer and find some funny squirrel videos or vegan s'more recipes. Our adventure started off with the classic 007 martini; the Vesper. Tangeray, Stoli, Lillet with a lemon twist. A tasty Tangeray dominant cocktail with a sweet lemony kick. Jenn partook in the 5 C's: Hendricks Gin, muddled cucumber and lemon, cranberry juice and soda. We asked what 5 c's meant, we've seen it in a few restaurants, and after scratching his head and going back to the kitchen to, presumably, ask someone or Google it we got our answer. The Cranberry, Curtis, Cape Cod Cooler. A very nice mélange of flavours that Jenn found "Refreshing, like I'm in a spa"


 

 Dine Out Menu

Dine Out Menu

 

Sipping contently André came back with some oven fresh focaccia served with a nice light oil and a fantastic Modeno balsamic vinegar from the beautiful Modeno region of Italy. There is a thriving market for balsamic vinegars these days with some bottles fetching thousands at specialty shops and auctions and this bottle, though likely not with the $10,000 price tag, was absolutely divine! As we munched our bread our Dine Out appetizer choices arrived: Winter salad and BC Mussels. The salad boasted poached prawns, avocado, walnut, radish, butter lettuce, radicchio and an airy basil emulsion. A bite of prawn, some avocado, walnut and butter lettuce  and wash it down with a mouthful of the pairing from their menu, the Mission Hill Terroir Viognier 2015, and it's simply heaven. Top 10 salads of my life! The BC Mussels came in a tomato wine broth with chorizo, cilantro, corn and braised celery. Wonderfully salted tomato broth with fresh, plump mussels straight out of BC waters! Chorizo is the greatest. Full stop. Why don't I eat more chorizo? Bridge's offering was spicy and delicious and washed down with the Mission Hill Terroir Syrah 2012 it was simply worth the trip on its own!

 

 Winter Salad & BC Mussels

Winter Salad & BC Mussels

  BC Mussels - tomato wine broth, chorizo, corn, braised celery, cilantro

BC Mussels - tomato wine broth, chorizo, corn, braised celery, cilantro

  Winter Salad - poached prawns, butter lettuce, radicchio, avocado, walnut, basil emulsion

Winter Salad - poached prawns, butter lettuce, radicchio, avocado, walnut, basil emulsion

Between courses, and with an empty glass, I again leaned on André's extensive knowledge of all things Bridges and ordered a Shifting Sands: Tanqeray, grapefruit, soda and cherry brandy. Tart, yet fruity with a satisfying and refreshing grapefruit kick. It seemed I'd had no more than a sip when my Grilled Flatiron Steak was placed in front of me. It came the perfect blue rare, I was feeling a bit vampirish, And was delicious! It came with a Madeira jus and Chimchurri. It came out grilled to absolute perfection and was a truly lovely cut of meat. The jus complimented it perfectly and it disappeared quickly! Jenn ordered the Argentinian Prawns was served with preserved lemon & white wine butter. "Obese, these prawns are obese!" Jenn exclaimed after André was out of earshot. Their parents must have been lazy parents and gotten comfortable placating them with food so they would be quiet. It was delicious and the wine and butter sauce was bathing worthy. I would bathe in it. Yes.

 

Bridge's does Dine Out a bit differently as they offered a selection of sides to accompany the entrées. Jenn chose the Butternut Squash Fritters w/ corn and scallion. These little sumabitches are incredible! Even though some diners might be thrown by the fact they're called Butterbut Squash Fritters on the BridgesRestaurant.com menu they're still worth checking out! I went with the Brown Butter Mashed Potatoes and the velvety texture and savoury flavour with the perfect compliment to my almost live cut of beef.

 

 

 Grilled Flatiron Steak with Brown Butter Mashed Potatoes + Argentinean Prawns with Butternut Squash Fritters

Grilled Flatiron Steak with Brown Butter Mashed Potatoes + Argentinean Prawns with Butternut Squash Fritters

 Argentinean Prawns - preserved lemon & white wine butter

Argentinean Prawns - preserved lemon & white wine butter

 Butternut Squash Fritters - corn, scallion

Butternut Squash Fritters - corn, scallion

 Grilled Flatiron Steak - sorrel & citrus cream

Grilled Flatiron Steak - sorrel & citrus cream

 

For dessert I had the Bridge's Sundae: vanilla gelato made in-house, Lindt chocolate sauce and coconut macaroon. Silky smooth vanilla ice cream complimented near perfectly by Lindt's chocolate mastery. I had the Chocolate Fudge Cake w/ Raspberry Coulis. Anytime I see raspberry anything I get gleeful. Thick, decadent, glistening chocolate cake with beautiful, semi-sweet raspberry coulis. It was excellent, a near perfect 9/10! It may have inspired my after dinner drink, the Nuts n' berries. Stoli Raspberry Vodka, Frangelico, Chambord and cranberry. Delicious. A new go-to; a raspberrygasm! Jenn indulged in the Mint Chocolate Mocha, self explanatory, and said it felt like a "warm fuzzy hug at the end of an amazing meal". The perfect nightcap to a wonderful evening at Bridge's! If you've never been just picture a 180 degree view of False Creek and its many beautiful yachts, 30 foot ceilings, huge exposed beams and equally beaming staff, a must see!

 

 Chocolate Fudge Cake - raspberry coulis with Mission Hill Late Harvest Vidal 2012

Chocolate Fudge Cake - raspberry coulis with Mission Hill Late Harvest Vidal 2012

 Bridges Sundae - housemade vanilla gelato, Lindt chocolate sauce, coconut macaroon

Bridges Sundae - housemade vanilla gelato, Lindt chocolate sauce, coconut macaroon

 Nuts & Berries + Mint Chocolate Mocha

Nuts & Berries + Mint Chocolate Mocha

 
Words: Scott Allan
Photos: Jenn Chan