Change for the Better

Bridge Street's new look, taste worth a try

Shannon C. Keith

Moosic resident Theresa Plisko, part owner of the Bridge Street Restaurant in Old Forge says of the dining establishment, "People in this area hear the name Bridge Street and I believe they think it's the same old Bridge Street."

Trust me, she's right.

When I told my friend we'd be checking out a new place, she asked the name and rolled her eyes thinking of the previous bar/restaurant. All it took was two steps through the entryway for the ghosts of Bridge Street past to forever fade from our memories.

Completely remodeled, the new Bridge Street includes a private dining room, a bar and a bistro.

"It's a casual, comfortable setting," Plisko explained, pooh-poohing the notion that they're trying to dabble in the fine-dining scene. "Our goal was to make it a very relaxed atmosphere with great food. People can either dine quietly or sample wings and any one of our numerous imported beers in our bar area."

The bar is still located in the middle of the two dining areas and boasts eight plasma-screen televisions and two smoke eaters, while the dining areas are non-smoking

The menu is impressive thanks to chef Robert Burke - brother of nationally-known chef David Burke - and Tony Provenzano, who has worked with Robert Burke for the past decade in New York City.

Vegetarian and gluten-free diners have no fear. "Everything is made fresh so that if a customer can't have a lot of salt or butter or is allergic to nuts we can easily accommodate them," Provenzano said.

The menu also clearly reflects changing seasons, so that the ingredients (produce) are those that are in season.

The extensive appetizer menu boasts nine tempting starters, all reasonably priced, including Maryland Crab Cakes ($12), Bridge Street Boneless Wings ($8) and the to die for Beef Carpaccio ($12).

The dinner menu was a bit overwhelming at first glance, not because of too many offerings, mind you, but because it features such mouthwatering selections. From the Grilled Porterhouse ($36) - butchered fresh on site - to the Old Forge Semi-Boneless Half Roasted Chicken ($16), there are plenty of tasty options to choose from.

One sea-faring dish sure to delight is the Coal Miner Scallops ($24), featuring fresh from-the-Atlantic Coast sea scallops, a healthy helping of mushroom risotto, in-season veggies, and a truffle nage. Others include a Wild Halibut T-Bone ($26) - cut fresh by chefs Robert Burke and Provenzano - pan seared and served with whipped potatoes, fresh vegetables and a miso glaze.

My dining companion ordered the scallops, marveling at their generous size and then declaring the flavor exquisite, as they arrived nesting around the "best risotto" she'd ever tasted.

Although a self-professed seafood lover, I opted to try something different, selecting the Veal Saltimbocca ($21). Served with fresh veggies and the tastiest homemade mashed potatoes, the veal is presented with prosciutto, sage, mozzarella and Marsala sauce. The flavors worked well together, each bursting bite awakening my taste buds.

Just when we thought it couldn't get any better, our bellies full thanks to the generous portions (which I joked would surely put them out of business), our server arrived and presented Burke's Family Tree, an assortment of homemade cheese cake lollipops.

My eyes widened, the flavor creating what can only be described as an orgasm in my mouth. That's right ... an orgasm. That's how tasty those little buggers were, so much so that I even ate the ones decorated with nuts, forgoing the pain of an allergic reaction and succumbing to flavor unlike anything I've ever eaten.

Bottom line: My nightmarish memories of Bridge Street Past have been zapped away. Shouldn't yours?