ML - Boston Common

2013 - Issue 4 - Fall

Boston Common - Niche Media - A side of Boston that's anything but common.

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Page 79 of 155

THIS ISSUE: BACK TO SCHOOL New School THE SMART EATERY WEST BRIDGE BRINGS ADVENTUROUS-BUT-APPROACHABLE CUISINE TO CAMBRIDGE. BY VICTORIA ABBOTT RICCARDI ABOVE: West Bridge in Cambridge serves up each day (where she met Gaudet), she spotted inventive small plates. LEFT: The warm "egg in the vacant spot that was once home to the a jar" features a soft Boston Woven Hose & Rubber Company and duck egg, hen of the woods mushrooms, saw the potential. "It was a big space and had potato purée, and three sides of windows, which you can't go crispy duck skin. TOP: Co-owners Alexis alk into West Bridge on any given night and you know you're in wrong with," says Gaudet. "Thousands of Gelburd-Kimler and one of the smartest spots in town. With whispers of start-ups, people work in the area, including companies Matthew Gaudet. biomedical breakthroughs, and Kickstarter projects swirling such as Google, Microsoft, and Draper through the air, the atmosphere zings with brainpower and ideas. The raw, Laboratory, and there are easily 1,700 people in our building. We noticed lofty space accented with metal, rope, and wood bespeaks savvy design that EVOO had been super productive since its move [from Somerville], worthy of the nearby forward-thinking MIT Media Lab, while the clever The Blue Room has been in business for almost 25 years, and Area Four cocktails and scrumptious small plates shout modern equations, not old- and Hungry Mother were all doing really well." Next came the restaurant's smart interior design. Following a scouting school formulas. So who are the geniuses behind this brilliant culinary breakthrough? trip to Manhattan, the pair found the urban loft look they wanted at Restaurant Marc Forgione in Tribeca, then hired the Honors go to co-owner Alexis Gelburd-Kimler (of Brooklyn design firm Crème to renovate the West Craigie on Main and the South End's Aquitaine) and Bridge space. The dining room's chunky tables consist her business partner, chef Matthew Gaudet (of New of reclaimed pine and hardwood from a local bowling York's Eleven Madison Park, Jean-Georges, and alley. The bar, located in the restaurant's center, has no Aquavit, as well as Boston's Brasserie Jo and back wall, "so the energy can spill into the dining Aquitaine), whose successful restaurant strategy first —MATTHEW GAUDET room," Gaudet says. involved finding a great space in a firecracker location. Thanks to Gelburd-Kimler's commute to Aquitaine continued on page 80 "The food tastes familiar but sounds esoteric." 78 PHOTOGRAPHY BY ANDY RYAN W BOSTONCOMMON-MAGAZINE.COM 078-080_BC_SC_SMD_Fall13.indd 78 8/2/13 2:42 PM

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