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wesbridge restaurant

West Bridge Restaurant, one of several existing darlings in Kendall Square, shot to fame after launching in late spring 2012. Chef Matthew Gaudet, an Aquitaine Bistro alumnus, created the menu with a French flair. Avoid missing the jarred egg.

One of the newest eateries to open in Kendall Square, West Bridge gets its name from its location just across the old West Boston Bridge in Boston. Naturally, my buddy Elizabeth and I had to check it out. We agreed to get together for dinner on a Tuesday night at random after work. The hostesses showed me to our table and graciously greeted me when I arrived, a bit ahead of Elizabeth. Since it was early in the evening, the restaurant was rather empty, which allowed me to take a look around. I cherished its openness. The contrast between the bright and dark seats, the clean lines, and the wood floors gave the space a certain allure and conformed to the Kendall Square style.

In addition to taking my drink order, our attentive, gregarious, and well-informed server showed me that the menu, which included both wine and food, was actually folded up and placed inside my napkin. I selected a sparkling Malbec (09 Dom, Augis, Sparkling Malbec, “La Rosee,” Loire, FRA) after glancing over the menu. These days, I’m all about the pink bubbles, and this one did not let me down.

We agreed to share a few items for supper. We ate primarily vegetarian, but I was determined to try at least one meal that included meat, and the dandelion salad with gooseberries and duck confit jumped out at me. The duck, which complemented the mildly bitter greens well, was tender and juicy. Gooseberries are something I think I’ve never tried before, and I enjoyed the dish’s subtle citrus overtones that they added.

The taste of the nutty farro and green garbanzo beans was light and rich, like butter. I adored how the dish’s various textures came together. If I hadn’t had to split the bowl with Elizabeth, I would have eaten it all. (It’s fortunate that I just found out I enjoy green beans.)

I knew the peas and favas would be delicious because I had read about them here and here. The crispy bacon with shiitake mushrooms is placed on top of the green vegetables, which are served over a thick layer of goat cheese cream. The goat cheese cream pulled everything together and added a little sharpness, while the mushrooms were nearly perfect enough to take the place of actual bacon.

We had the good fortune to have the chef prepare us one of everything for dessert. (We only had to pay for one dessert; we were able to sample them all. Everything else we ordered was paid for.) The ice cream cookie sandwich comes first. That was amazing, of course, especially because West Bridge provides SoCo Creamery ice cream. While the cookie didn’t particularly impress me, the combination of all the ingredients made for a delicious dessert.

There was rhubarb tart, but the rhubarb was just too woody to be fun. We provided the general manager with our feedback, so maybe the tart may be improved the next time. Since rhubarb is currently mostly out of season, it may even have been replaced by then.

Carrot cake with hazelnut buttercream was served with a tasty syrup and was delicious and spicy. When we reached the bottom of the cake, we eventually dug into the hazelnut buttercream, even though we had problems finding it. Though I enjoyed the cake otherwise, I would have preferred a little extra buttercream (who wouldn’t? perhaps they could add some tiny rosettes on the side). It was such an inventive take on what is typically thought of as a daily cake.

Among the dessert options, my favorite was a kind of deconstructed S’more. Chocolate panna cotta, homemade marshmallow fluff, and a crisp graham cracker crumb topping topped this layered dessert. There was a miso sauce between the layers of chocolate, marshmallow, and graham cracker crumbs—elements that are commonly seen in s’mores. Although it may seem like an odd addition to a dessert, it added a touch of salty that counterbalanced the sweetness of the s’mores ingredients.

food and drink

All in all, I had a great time at West Bridge and am eager to try other things on the menu. I’m all for sharing dishes, so I really like the idea of small plates. However, I also want to bring Jeff back so we can tackle the 32-ounce bone-in rib eye, which is a big dish that’s meant to be shared, and I’d be interested in trying the roast chicken (after reading this article in the Boston Globe).

West Bridge is a nice addition, as are many of the eateries that have opened in Kendall in the last year or two. (I must admit that I’m a little envious of Kendall because she now has so many fantastic restaurants. During the five years I worked there, the opportunities were quite limited. The fact that West Bridge’s bar opens at three is also quite important. My old coworkers and I used to have to wait around until after 5:30 or 6:30 in order for a decent bar to open.)

MAKE A
RESERVATION
west bridge logo

About Us

wesbridge restaurant

West Bridge Restaurant, one of several existing darlings in Kendall Square, shot to fame after launching in late spring 2012. Chef Matthew Gaudet, an Aquitaine Bistro alumnus, created the menu with a French flair. Avoid missing the jarred egg.

One of the newest eateries to open in Kendall Square, West Bridge gets its name from its location just across the old West Boston Bridge in Boston. Naturally, my buddy Elizabeth and I had to check it out. We agreed to get together for dinner on a Tuesday night at random after work. The hostesses showed me to our table and graciously greeted me when I arrived, a bit ahead of Elizabeth. Since it was early in the evening, the restaurant was rather empty, which allowed me to take a look around. I cherished its openness. The contrast between the bright and dark seats, the clean lines, and the wood floors gave the space a certain allure and conformed to the Kendall Square style.

In addition to taking my drink order, our attentive, gregarious, and well-informed server showed me that the menu, which included both wine and food, was actually folded up and placed inside my napkin. I selected a sparkling Malbec (09 Dom, Augis, Sparkling Malbec, “La Rosee,” Loire, FRA) after glancing over the menu. These days, I’m all about the pink bubbles, and this one did not let me down.

We agreed to share a few items for supper. We ate primarily vegetarian, but I was determined to try at least one meal that included meat, and the dandelion salad with gooseberries and duck confit jumped out at me. The duck, which complemented the mildly bitter greens well, was tender and juicy. Gooseberries are something I think I’ve never tried before, and I enjoyed the dish’s subtle citrus overtones that they added.

The taste of the nutty farro and green garbanzo beans was light and rich, like butter. I adored how the dish’s various textures came together. If I hadn’t had to split the bowl with Elizabeth, I would have eaten it all. (It’s fortunate that I just found out I enjoy green beans.)

I knew the peas and favas would be delicious because I had read about them here and here. The crispy bacon with shiitake mushrooms is placed on top of the green vegetables, which are served over a thick layer of goat cheese cream. The goat cheese cream pulled everything together and added a little sharpness, while the mushrooms were nearly perfect enough to take the place of actual bacon.

We had the good fortune to have the chef prepare us one of everything for dessert. (We only had to pay for one dessert; we were able to sample them all. Everything else we ordered was paid for.) The ice cream cookie sandwich comes first. That was amazing, of course, especially because West Bridge provides SoCo Creamery ice cream. While the cookie didn’t particularly impress me, the combination of all the ingredients made for a delicious dessert.

There was rhubarb tart, but the rhubarb was just too woody to be fun. We provided the general manager with our feedback, so maybe the tart may be improved the next time. Since rhubarb is currently mostly out of season, it may even have been replaced by then.

Carrot cake with hazelnut buttercream was served with a tasty syrup and was delicious and spicy. When we reached the bottom of the cake, we eventually dug into the hazelnut buttercream, even though we had problems finding it. Though I enjoyed the cake otherwise, I would have preferred a little extra buttercream (who wouldn’t? perhaps they could add some tiny rosettes on the side). It was such an inventive take on what is typically thought of as a daily cake.

Among the dessert options, my favorite was a kind of deconstructed S’more. Chocolate panna cotta, homemade marshmallow fluff, and a crisp graham cracker crumb topping topped this layered dessert. There was a miso sauce between the layers of chocolate, marshmallow, and graham cracker crumbs—elements that are commonly seen in s’mores. Although it may seem like an odd addition to a dessert, it added a touch of salty that counterbalanced the sweetness of the s’mores ingredients.

food and drink

All in all, I had a great time at West Bridge and am eager to try other things on the menu. I’m all for sharing dishes, so I really like the idea of small plates. However, I also want to bring Jeff back so we can tackle the 32-ounce bone-in rib eye, which is a big dish that’s meant to be shared, and I’d be interested in trying the roast chicken (after reading this article in the Boston Globe).

West Bridge is a nice addition, as are many of the eateries that have opened in Kendall in the last year or two. (I must admit that I’m a little envious of Kendall because she now has so many fantastic restaurants. During the five years I worked there, the opportunities were quite limited. The fact that West Bridge’s bar opens at three is also quite important. My old coworkers and I used to have to wait around until after 5:30 or 6:30 in order for a decent bar to open.)