Have you heard the latest on Arnold Palmer fog?
No, that’s not the weather report from Latrobe. It’s a cocktail you can order in Downtown Pittsburgh.
After many months of anticipation, Bridges & Bourbon, Pittsburgh’s newest cocktail bar and restaurant, has officially opened.
Located in the space formerly occupied by Seviche, Bridges & Bourbon offers guests the chance to try cerebral drinks and dishes that are first-of-their-kind in Pittsburgh. The cuisine is dubbed “Modernist,” featuring innovative offerings with a minimal, but artistic presentation.
The food menu is spearheaded by chef David Racicot (Lautrec, Notion, Täkō, Poulet Bleu), a two-time James Beard Award Semi-Finalist.
“He’s really wowed us,” says David J. Keating, Managing Partner and Mixologist at Bridges & Bourbon.
Offerings on the opening menu include a homemade Frozen Yogurt accompanied with verbena, hazelnut jam and blueberries, and an Avocado Spread with whitefish roe, chilies and rice paper.
By featuring smaller plates, the restaurant aims to be more than a “special occasion” destination. Yes, guests can stop through for a celebratory meal, but they can also grab a casual drink and appetizer before seeing a show, or grabbing dinner elsewhere.
“The goal of the design was to do it in an approachable manor, to not be a once in a year experience,” explains Keating.
The menu will be printed daily to reflect the freshest ingredients available to the kitchen. As necessary, they will sub in various dishes and drinks. Three to four times a year, there will be a dramatic seasonal overhaul.
The restaurant will also wow with their outstanding mixology program, which highlights a wide spread of spirits, glassware, and techniques. The “Arnold Palmer fog,” for example is featured in the “Barbeque Time” drink. The special “fog’ tenique engulfs the drink in a scent and gives the guests a heightened sensory experience (Which, in this case, is Arnold Palmer’s signature 50/50 lemonade and iced tea drink).
Other drinks to look out for include the Sugar Snap with sugar snap pea syrup, tequila, green chartreuse, and elderflower, and the Sake Sour with rising sun sours, sake, vodka, soy sauce fog, and rimmed with wasabi sugar and salted edamame powder.
Just like the menu, the interior features a modern design.
“Since we pulled down the paper it’s been a parade of people walking by, jaws dropped,” says Keating.
Guests can an expect an open and comfortable space with navy, tan, and brass coloring with plenty of mirror, leather, and bronze details.
“It’s luxurious, but in a style you want to sit in all day,” continues Keating.
Finalizing their commitment to modernity is Bridges & Bourbons progressive approach to sustainability.
“We thought if we’re going to be very forward-thinking with food and beverage, why not with operations,” says Keating.
The restaurant is the city’s first designated ZeroFoodprint restaurant. They also received a Platinum certification from Sustainable Pittsburgh Restaurants. Specific sustainability efforts include utilizing four different garbage pick up services, and charging every guest .25 cents to offset secondary carbon emissions.
“It’s about bringing the emissions to people’s attention,” explains Keating.
Bridges & Bourbon is now open Tuesday – Thursday from 4:00 P.M. – 12:00 A.M., Friday – Saturday from 4:00 P.M. to 2:00 A.M., Sunday from 4:00 P.M -12:00 P.M. The restaurant takes reservations for groups of 6+, and uses the Waitlist feature on Yelp to let allow guests put their name in a queue for a table. Walk-ins are also encouraged.
More information can be found online.
Bridges & Bourbon (930 Penn Avenue)