Bridges
French restaurant · Chinatown ·
Inventive dishes like Comté tart, uni custard, duck
Inventive dishes like Comté tart, uni custard, duck
"Formerly a recommended restaurant, this Chinatown spot has joined the One Star ranks, where the talented Sam Lawrence impresses in a dining room with the ease and comfort of a bistro while the kitchen cooks with noteworthy drive and ambition; the tight menu is sparse on words and resists any single cuisine, but inspiration and originality are in proper supply." - The MICHELIN Guide
"Bridges has Lower Manhattan in a chokehold. The dining room is just about exactly how we’d want a new restaurant to feel — warm but not overly dressed, where the bar seating is as lively as the white-tableclothed tables in the main dining room. The food is hard to pin down to one cuisine, but pulls emphasis from the owners’ experiences at Estela. The Comté cheese tart is the dish people are excited about, and yes, you should order it. But the cured tuna with dates is even more special, an unlikely combo that somehow works." - Emma Orlow
"How Far In Advance Should You Book? Either same day or two weeks ahead. Shortly after it opened in late 2024, Bridges became the center of the downtown scene that worships comté tarts and black leather upholstery. The Chinatown restaurant is still booked most nights, but you can usually find something if you check same-day or reserve two weeks in advance. If you haven't tried that comté tart yet, now’s the time." - bryan kim
"The current It-place to swoon over uni and sweetbreads is Bridges, a dainty-plate destination in Chinatown that could double as the inside of a very stylish bank vault. Tucked into black leather booths you'll find folks who are fluent in Four Horsemen, and who would absolutely never shy away from a sardine toast. Short film producers who’ve gone corporate A book in your back pocket" - bryan kim, molly fitzpatrick, willa moore, will hartman
"From a former chef at Estela, in a room that could double as the inside of a bank vault, Bridges serves food that is elegant, rich, and demanding of all your attention. The dainty-plate menu changes seasonally, but there are two things you should always order: the sea urchin custard that could double as butter, and the comté tart. It’s hard to adequately explain just how good this glorified quiche is, but a perfect bite—with a little crust, a little cheese filling, and a little of whatever’s on top (sometimes chanterelles, sometimes truffles)—should do the trick." - bryan kim, molly fitzpatrick, willa moore, neha talreja, will hartman