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One page of the menu is a four-column chart where you select, a la carte, a cheese and charcuterie plate. Shown here is a richly nutty and sweet Norwegian cheese (on top right), Gjetost. Then, going clockwise, is a dry rubbed smoked New York strip, dried fruits and nuts that accompany every a la carte cheese and charcuterie plate along with the bread. Then there is the Jasper Hill Cellar Aged, which is a buttery cheese with a clean, tangy finish from Vermont. And last, a Rogue Creamery Smoky Blue from Oregon. It has a hint of smoke, which gives way to sweet and salty.
Step inside the Bridge Tap House & Wine Bar, the new venture from restaurateur Dave Bailey, the man who brought us the Lafayette Square dessert and drinks hotspot Baileys' Chocolate Bar and, a block west of the Bridge, breakfast and lunch eatery Rooster. Read a review of the Bridge by Ian Froeb. Photos by Jennifer Silverberg.