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Address: 9 Chatham Square, New York, NY 10038
Website: https://www.bridges-nyc.com/
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Bridges NYC
9 Chatham Sq, New York, New York 10038.
Bridges (@bridges.nyc) · New York, NY – Instagram
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Bridges is a European restaurant with influences from France and the Basque country. Bridges. 9 Chatham Sq. New York, NY 10038.
Reviews
Julian Watson
Loved and valued my entire experience here! From Cyrus being welcoming at the door, to my service from Kai and Onyx at the bar, the entire team glowed with hospitality and team work! The food was absolutely impeccable. Really enjoyed the Tuna, Mackerel, and the Pork Sausage! They all paired so well and effortlessly with Onyxs wine suggestions. I even got to make new friends too. Definitely recommend this lovely vibrant restaurant! 🙂
… moreChe J
This restaurant was recently awarded a Michelin star, so of course I had to make the trek to try it. It’s a bit funny walking into a classic French restaurant right in the middle of Chinatown.
I ordered a few dishes to get a good sense of the menu:
– Live Maine sea urchin, potato and brown butter
– Cured tuna, dates, and spring onion
– Pork collar with salsify and boudin noir
– Comté tart with chanterelle and chestnut
– Warm hazelnut tart, quince and chamomile cream
The uni served inside the urchin shell was rich, creamy, and warm. It was one of the freshest uni servings I’ve had. But it’s a whopping $22 for a very small portion, and realistically each person needs their own.
The cured tuna came with five pieces and leaned a bit too sweet for my taste. The pork collar, on the other hand, was cooked to perfection — tender, juicy, and balanced nicely by the savory boudin noir.
The Comté tart topped with mushrooms was extremely dense and intense in flavor. It’s apparently a classic French combination. It was $38 for a single slice, and I definitely wouldn’t recommend ordering it on your own.
The hazelnut tart was also pricey at $33, but this one I actually loved. It’s a large round tart served with cream on the side, and the crust and warm hazelnut filling were comforting and delicious.
Overall, the dishes were hit or miss, though the service was smooth and attentive. I’d say it’s worth trying once if you enjoy classic French cooking and seasonal ingredients, but be prepared — this place will absolutely break your wallet.
… moreI ordered a few dishes to get a good sense of the menu:
– Live Maine sea urchin, potato and brown butter
– Cured tuna, dates, and spring onion
– Pork collar with salsify and boudin noir
– Comté tart with chanterelle and chestnut
– Warm hazelnut tart, quince and chamomile cream
The uni served inside the urchin shell was rich, creamy, and warm. It was one of the freshest uni servings I’ve had. But it’s a whopping $22 for a very small portion, and realistically each person needs their own.
The cured tuna came with five pieces and leaned a bit too sweet for my taste. The pork collar, on the other hand, was cooked to perfection — tender, juicy, and balanced nicely by the savory boudin noir.
The Comté tart topped with mushrooms was extremely dense and intense in flavor. It’s apparently a classic French combination. It was $38 for a single slice, and I definitely wouldn’t recommend ordering it on your own.
The hazelnut tart was also pricey at $33, but this one I actually loved. It’s a large round tart served with cream on the side, and the crust and warm hazelnut filling were comforting and delicious.
Overall, the dishes were hit or miss, though the service was smooth and attentive. I’d say it’s worth trying once if you enjoy classic French cooking and seasonal ingredients, but be prepared — this place will absolutely break your wallet.
jade
Bridges exceeded my expectations I was expecting like really good but nothing too crazy, but it was actually quite unique. I definitely had flavors that I haven’t had before here. It’s also a lot bigger than I was expecting which is cool the seats are very spaced out and it was elegant. Simple interior really good lighting which for some reason it’s kind of hard to come by in New York. I really appreciated that about this place.
I recommend going, get whatever calls to you I bet it will be good
My favorites were the scallops, the Uni custard but mostly because the shrimp tartar on top is so crazy tasting and texture, the lobster bisque, and the chicken.
I got the hazelnut tart because it’s their special dessert, I never usually like hazelnuts that much and this was extremely hazelnutty and so I did not enjoy it so if you’re on the fence because you don’t like hazelnuts I would say do not get it because the hazelnut flavor is not mild whatsoever it is certainly the star of the show.
… moreI recommend going, get whatever calls to you I bet it will be good
My favorites were the scallops, the Uni custard but mostly because the shrimp tartar on top is so crazy tasting and texture, the lobster bisque, and the chicken.
I got the hazelnut tart because it’s their special dessert, I never usually like hazelnuts that much and this was extremely hazelnutty and so I did not enjoy it so if you’re on the fence because you don’t like hazelnuts I would say do not get it because the hazelnut flavor is not mild whatsoever it is certainly the star of the show.
Brandon Ynayan
My favorite restaurant in NYC! Staff is super chill Kai, Samantha and Oniyx are spectacular. The food is priced really well. Ordered the Comte tart, uni, tuna and Vin Jeune ice cream. The Uni itself is worth the price of admission. The Comte tart was also unreal. And the wine by the glass list was lovely. Ambiance is elevated, professional but approachable. Can’t recommend a place more than this one
… moreLeo Koski
Wow! What an incredible meal we had. It’s always great finding another restaurant in NYC that meets our standards. Everything from the service, vibes, wine, and food were exquisite. This meal topped most Michelin starred restaurants I’ve visited. No ego, only great food. The complexity and taste of each dish felt thoughtful and balanced. Not a single dish was lacking, (even the bread.) Both wines were were served were both incredible, especially the Bourgogne-Aligoté du Grappin.
We will definitely be back soon!
… moreWe will definitely be back soon!
Michael Lehrman
I can’t emphasize enough how great an experience it is to dine here. It’s such a unique menu with bites you will never experience anywhere else. The menu here changes regularly so what I ate might not be on the menu a week from now. However if the mackerel on toast is on the menu you must have it. Thy comte tart is also fabulous. The squid was another fabulous small plate. Chicken was a larger plate that was delicious. As was the monkfish. For dessert we had Gelato that was perfect. There were only three desserts on the menu and they were out of the hazelnut tart. But the other two were delicious. Great cocktails too. The pepper Vesper was wonderful. Service was as good as you can get in a beautiful modern space. This is clearly one of the most innovative restaurants in nyc. Get there ASAP.
… moreStephan Herard
Was curious to try a couple of the dishes that were atypical. So got the tuna with dates, comte tart, seaweed rockfish, and the hazelnut and quince tart. The best dish of the night was the tuna with dates. It was just sweet enough from the dates (and I dont even like dates). The rockfish was really good but for the price of $40 it was a very small entree. Both tarts weren’t my thing. The hazelnut tart texture wasn’t for me. Main takeaway leaving the restaurant, I wish the portions for the price were bigger.
… morePatrick K
Just got their 1st Michelin star so had to check it out before it gets too popular. The vibe is sexy and cool. Menu is mostly small plates to share but great flavors. Loved the sardines. Service was attentive. Reasonable pricing so value is high here too. Check it out if you can secure a seat. Verdict: would return and recommend !
… morecarlos borges
The wine list is impressive. The sommelier was fantastic—he took the time to understand the flavors I like and gave me four excellent options. Our choice was spot on. It’s also nice that they have a good amount of affordable bottles.
Everything I ate was delicious, starting with the bread and butter. The butter was outstanding—it was a smart combination of sweet, sour, and salty, and had a layer of what I think was pickled kombu on top for a touch of umami.
But the real star was the plum and peas plate. It was brilliantly seasoned and honestly, a dish I could eat every single day. The squid was great too, but that plum and peas dish is unforgettable. I’m already planning my next visit!
… moreEverything I ate was delicious, starting with the bread and butter. The butter was outstanding—it was a smart combination of sweet, sour, and salty, and had a layer of what I think was pickled kombu on top for a touch of umami.
But the real star was the plum and peas plate. It was brilliantly seasoned and honestly, a dish I could eat every single day. The squid was great too, but that plum and peas dish is unforgettable. I’m already planning my next visit!
Josephine Lee
Sorry, folks. The emperor has no clothes. Anyone who tells you otherwise needs to make an appt with their eye doctor ASAP.
Our meal was an exercise in loud mediocrity. Loud because we were seated in the front room with the bar, and the cacophony of the Friday night post-work crowd was exceeded only by the cheap showiness of the clientele who all looked like extras from Succession. The cold, unfriendly service we received throughout our meal was just the cherry on top of the boisterous, frigid sundae. *Shudder*
Mediocrity because, well, our meal was the perfect equation of undeserving hype + disappointing execution + inflated prices. Let’s dig in:
– Live Maine sea urchin, potato and meyer lemon: I get that the point is to serve the uni “live”, but the end result is a warm/hot au gratin topping over an ice-cold bite of urchin. An unpleasant pair of extreme temperatures, and not the most interesting flavor combo either. This is one of their signature dishes?
– Cured tuna with dates and young onion: I assume, in an attempt to be different from the millions of other crudo/carpaccio fish dishes in Western restaurants, the team here landed on dates and onions as a unique flavor/texture pairing to go with tuna. It doesn’t work. The dates are too sweet to go with cured tuna (really, what?), and the onions are just crunchy annoyance when all you want is the easy slipperiness of sliced fish.
– Comté tart with morels and leeks: I really, REALLY don’t get the hype for this dish. It’s a decent shell and filling, sure. Any third-rate bakery in Paris could make a similar one. But what’s with the bizarre laziness of sauteeing morels and leeks in butter, and then just…dropping them on top of the tart? So, you have to gather a forkful yourself with each bite if you want to experience everything together. For $37, this should’ve been more creative. They couldn’t have tried baking the veggies into the tart? Or found some other more interesting way to weave in those flavors?
– Pork sausage with cabbage and potato: I’ll save you the trouble. It tastes like a pork and napa cabbage dumpling served in a lightly soy sauced broth. Oh, and someone added some potato the mix because #creativity. Everyone keeps fussing about how Bridges the Michelin-starred restaurant is “in the heart of Chinatown, lolzzzzzOMG!!!1!!” Well, for $38, I could’ve bought five dinners’ worth of pork and cabbage dumplings in Chinatown–and I would’ve hated myself a lot less afterward.
– Trout with mussels, bergamot and Swiss chard: By the time this $42 dinero-waster was served, I was ready to leave. Wish I could’ve said it made up for the previous mediocrity, but it was the worst of the bunch. In fact, the memory of this dish is still so rage-inducing, I’m going to spend the shortest amount of time describing why it sucks. Oversalted trout. Non-existent bergamot. 7 mussel shells, 5 actual mussels. Barely cooked, bitter-because-it’s-unseasoned Swiss chard so hard, it’ll chip teeth.
I’m so glad they hand out Michelin stars for hole-in-the-wall Chinatown spots. Now if only they’d, you know, reward actual gems in the neighborhood…
… moreOur meal was an exercise in loud mediocrity. Loud because we were seated in the front room with the bar, and the cacophony of the Friday night post-work crowd was exceeded only by the cheap showiness of the clientele who all looked like extras from Succession. The cold, unfriendly service we received throughout our meal was just the cherry on top of the boisterous, frigid sundae. *Shudder*
Mediocrity because, well, our meal was the perfect equation of undeserving hype + disappointing execution + inflated prices. Let’s dig in:
– Live Maine sea urchin, potato and meyer lemon: I get that the point is to serve the uni “live”, but the end result is a warm/hot au gratin topping over an ice-cold bite of urchin. An unpleasant pair of extreme temperatures, and not the most interesting flavor combo either. This is one of their signature dishes?
– Cured tuna with dates and young onion: I assume, in an attempt to be different from the millions of other crudo/carpaccio fish dishes in Western restaurants, the team here landed on dates and onions as a unique flavor/texture pairing to go with tuna. It doesn’t work. The dates are too sweet to go with cured tuna (really, what?), and the onions are just crunchy annoyance when all you want is the easy slipperiness of sliced fish.
– Comté tart with morels and leeks: I really, REALLY don’t get the hype for this dish. It’s a decent shell and filling, sure. Any third-rate bakery in Paris could make a similar one. But what’s with the bizarre laziness of sauteeing morels and leeks in butter, and then just…dropping them on top of the tart? So, you have to gather a forkful yourself with each bite if you want to experience everything together. For $37, this should’ve been more creative. They couldn’t have tried baking the veggies into the tart? Or found some other more interesting way to weave in those flavors?
– Pork sausage with cabbage and potato: I’ll save you the trouble. It tastes like a pork and napa cabbage dumpling served in a lightly soy sauced broth. Oh, and someone added some potato the mix because #creativity. Everyone keeps fussing about how Bridges the Michelin-starred restaurant is “in the heart of Chinatown, lolzzzzzOMG!!!1!!” Well, for $38, I could’ve bought five dinners’ worth of pork and cabbage dumplings in Chinatown–and I would’ve hated myself a lot less afterward.
– Trout with mussels, bergamot and Swiss chard: By the time this $42 dinero-waster was served, I was ready to leave. Wish I could’ve said it made up for the previous mediocrity, but it was the worst of the bunch. In fact, the memory of this dish is still so rage-inducing, I’m going to spend the shortest amount of time describing why it sucks. Oversalted trout. Non-existent bergamot. 7 mussel shells, 5 actual mussels. Barely cooked, bitter-because-it’s-unseasoned Swiss chard so hard, it’ll chip teeth.
I’m so glad they hand out Michelin stars for hole-in-the-wall Chinatown spots. Now if only they’d, you know, reward actual gems in the neighborhood…