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We will be closed on Monday, January 21

Open as usual for the rest of the week. Don’t forget to check out the menu for the beer dinner this Thursday celebrating Urban Chestnut Brewing Co.’s birthday!

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Fall Beer Dinner Menu

Join us on Tuesday, Dec. 4th for our quarterly Beer Dinner with seatings at 6pm and 8:30pm:

Reservations are still available. Five courses. Five beers. Fifty bucks. It’s sure to be a great night!

Celeriac and apple soup with black truffle and chervil
Paired with: We’re still not sure! I will post this one on Facebook very, very soon!

Sustainable fish of the day with tarragon, baby ginger, sweet peppers
Paired with: Stillwater Of Love and Regret

Goose confit and smoked goose breast with cherry chutney and winter greens
Paired with: Gouden Carolus Cuvee Van De Keizer Blauw (Cellar aged 2 years)

Slow roasted pork loin medallions with winter vegetable purée, toasted focaccia, mustard sauce
Paired with: North Coast Grand Cru (Cellar aged 2 years)

Dried fruits and macadamia nut tart with rum glaze
Paired with: Deschutes Black Butte XXIV

Call 241-8141 or e-mail Bridge at bridgetaphouse@gmail.com to make your reservation! Yum!

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Fall Beer Dinner 3.0

We are hard at work tracking down some awesome beers for our upcoming Fall Beer Dinner on Tuesday, December 4th! Check out Facebook for menu spoilers or just come and let us surprise you. Seatings will be at 6:00 and 8:30.  Hit up bridgetaphouse@gmail.com for reservations or for more info.

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Baileys’ Restaurants at Art of Food

On 9/22, Bridge and our sister restaurants participated in Slow Food’s annual fundraiser Art of Food, which celebrates restaurants and local businesses that serve and use local products and proteins.

Slow Food is a non-profit, eco-gastronomic, member-supported organization that was founded in 1989. Its mission is to counteract fast food and fast life, the disappearance of local food traditions, and people’s dwindling interest in the food they eat, where it comes from, how it tastes, and how our food choices affect the rest of the world.

The menu featured all four meals of the day (breakfast, lunch, dinner, and dessert–representing all four restaurants) which all featured different parts of the same whole hog. We served: breakfast veggie and sausage strata [Rooster], a pork steak and Emmenthaler sandwich with chimichurri [Bridge], pork belly over a spicy polenta cake [Range], and salted caramel ice cream with candied bacon [Chocolate Bar].

Cheers to Slow Food and another year of good food choices in St. Louis!

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