The interior of the restaurant features stained concrete floors, tables embedded with oysters and conch shell, and high pine ceilings. It offers an open feeling, with a beautiful view of the water from every table. Look upwards to see a grand chandelier, made entirely out of wine bottles—an impressive piece of art.
Chef David Clark, who formerly worked at Julia’s in Centreville, has long been considered a top chef on the Eastern Shore. He also graduated from Baltimore International College when I was an instructor there, so I knew we were in good hands. He operates his magic from a modern, open kitchen, and his treats were carried out by our friendly waitress, Mia.
The menu at Bridges changes seasonally and offers a number of daily specials, but the restaurant prides itself on its fresh seafood dishes. My sister and I share a passion for cooking and food, and her family has high standards when it comes to food—so with no more delay, let’s discuss our meal.
We began with the Cream of Crab soup ($4), which was very traditionally made. It was on the thicker side, and rich in both flavors and crabmeat. We also tried the Maryland Crab Soup ($4), which met all our expectations with the right balance of mixed vegetables in a classic, tasty broth. I found the BBQ Shrimp ($12) to be a harmonious dish—perfectly done shrimp, light sweet and smoky flavors, which went very well with the fresh corn salsa.
Next up was the Bridges Salad ($5), which was simply scrumptious, a mixture of baby greens tossed with feta, cucumbers, tomatoes, and red onions in feta vinaigrette. A Crab Summer Roll($12), I thought, was a wonderful way of promoting the Bay’s most popular item. The roll was a julienne of fresh vegetables, cilantro, mint, and jumbo lump crabmeat wrapped in rice paper with a Vietnamese chili dipping sauce.r
One of the specials of the day was a Smoked Salmon BLT ($10.50), which caught my niece’s attention. The sandwich had excellent-quality salmon, nice crisp applewood bacon, and fresh vegetables, a true delight. We also tried the Chicken Pizza ($13), which featured tender julienne chicken with a sweet and zesty sauce. The Crab Melt Crostini ($13.50) very good with abundant lightly seasoned crabmeat atop a French baguette, baked to melt the blend of mozzarella, provolone, and cheddar cheese on top.
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Crab Melt Crostini at Bridges
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We had some debate about the Jumbo Lump Crabcake Sandwich ($15). My sister, who has only had three or four different crabcakes in her lifetime, ranked it as number two—after mine, of course! However, I have tasted a countless number of crabcake recipes in my career, and I thought it was excellent—good crab flavor, tasty brioche bread, and a delightful tarter sauce. My brother-in-law tried the Fish and Chips ($13), which were nicely fried. The flaky cod filet was moist and delicate, and it was accompanied by one of the best coleslaws I have ever had.
rOf course, we are now fully satisfied, and there is barely enough room for dessert—but we had to do it. Even though my sister is known as the “Queen of the Tiramisu,” we ordered Bridges’ version ($5.50), which was superb.
Owners Tom McCarthy and Mike Foster wanted to realize the concept of casual, yet upscale, dining on the water, and I truly believe they succeeded. We had great times and good food, a traditional, unpretentious, and welcoming Eastern Shore dining experience in a fantastic location—now it’s your turn.
Bridges on Kent Narrows Restaurant, Bar, and Dock
410-827-0282
Bridgesrestaurant.net
When to Enjoy:
Open 7 days a week
Lunch 11:30 - 3:30
Light Fare 3:30 - 4:30
Dinner 4:30 - close
Expect to Pay:
Appetizers: $9.50–15.50
Entrees: $16–30
Sandwiches, Burgers, and Salads: $10–17
Pizzas: $8.50–17
Desserts: $5.50
