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| - Pretty standard Greek or American diner type food for breakfast and lunch which is what I was hoping for as I watched them build the place from the ground up over the last year. They did a good job with the construction and it's beautiful inside and out, and the staff was nice and attentive and the black eyed peas and bean and corn relish or whatever you want to call it with flour tortilla chips is a nice touch. I also liked their bread which seemed baked in house, and my buddy Tom's grilled chicken was good. He said they were small but he got two and the prices are reasonable so he had no complaints. We both liked the vegetables we got too, homestyle stuff like lima beans and broccoli casserole for me and green beans and a salad for Tom. My main gripe is with the "chicken and stuffing casserole" I got, which was the daily special. First, I'm not sure you want your waitress describing the dish as chicken and stuffing cooked with "Cream of Celery soup." While that is probably the recipe based on what I had and it evokes the homestyle cooking the restaurant to trying to push, in today's restaurant market where you're competing against chef driven places that stresses fresh and local ingredients - which The Bridge is trying to do too by mentioning farmers in their "About us" paragraph on their menu and website - I don't think it's good overall to have your wait staff bring up an image of a cook in the kitchen using Campbell's Cream of Celery Soup to make a dish you're selling in a restaurant. The other thing that really annoyed me was the dish itself and the portion. I guess I was expecting something like cafeteria style turkey and dressing or Boston Market's chicken pot pie, where there's at least a few big slices or chunks of chicken. What I got, and which I took pictures of, was an ice cream scoop sized ball of stuffing with maybe a table spoon of small pieces of chicken that looked like they had been picked off another dish, like maybe the cook had some leftover baked chicken or something and decided to make a daily special out of it. There were no chunks of chicken, nothing that looked like it was cut up specifically for the dish, or even anything bigger than the size of peas. And even if there were, how much chicken can you get in an ice cream scoop of "chicken and stuffing casserole," which was basically stuffing. Full disclosure: I'm a chef school drop out from Johnson & Wales and I've only cooked professionally for a few months, but I did get an A in menu planning and recipe cost analysis, and the generally accepted rule for food cost is 33% of the menu price. I'd estimate the recipe cost on my "chicken" and stuffing casserole scoop, broccoli casserole scoop and lima beans to be around $1, and the menu price was $7.95. That just annoys me, plus just not getting any chicken when it was supposed to be my protein for the meal. Charge me another $2 if you want, but for my main non vegetable dish called a type of chicken casserole I'd like to eat at least a couple of ounces of chicken. Some chefs will use their daily specials to feature items using seasonal ingredients or ingredients they bought in small quantities or just to test out a dish before adding it to the menu. The Bridge seems to be starting in another direction with their daily specials, which is too bad, because this place is 3 minutes from my house and it has the potential to be a very good restaurant.
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