Preview the Dishes at West Bridge, Opening to the Public Tomorrow
Calamari “tonnerelli” (read: the “pasta” is made from squid) with whelks, cockles, and “sweet 100” tomatoes ($12). All photos courtesy of West Bridge.
Back in January, we told you about West Bridge, a collaboration from Aquitaine alums Matthew Gaudet and Alexis Gelburd-Kimler. At long last, the Kendall Square restaurant is all staffed up (including the addition of bar manager Josh Taylor, formerly of Eastern Standard), and ready to open tomorrow. Ahead, get a look at some of the dishes (including crispy chicken skin with malt vinegar aioli and a fried pig’s head cake with pickled pumpkin) from the opening menu.
Crispy chicken skin amuse bouche with malt vinegar aioli.
Cauliflower with verjus grapes, bone marrow, and a harissa and sherry vinaigrette ($12)
Crispy pig’s head cake with “late season” pumpkin pickles ($15)
Peas and favas with shitake “bacon,” goat cheese cream, and red quinoa ($14)
Seared scallop with celery root puree, fennel, and mostarda ($16)
Duck liver terrine with apple and vanilla chutney and puffed chickpeas ($14)
Duck breast with hibiscus-beet vinaigrette, black rice, and rainbow carrots ($24)
Last, but not least: lobster with cider bbq sauce, gnocchi, and Brussel sprouts ($27)
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