The Bridge Restaurant
By Monserrat Urena | Photos by Tony Lewis, Jr.
The Bridge Restaurant
6136 Tilghman Island Rd.
Tilghman, MD 21671
410-886-2330 |
bridge-restaurant.com
When to Enjoy: Sun., Tues., Wed., Thurs.: 11 a.m.–8 p.m.; Fri. & Sat.: 11 a.m.–9:30 p.m.
Expect to Pay:
Appetizers: $7-15
Sandwiches: $9-12
Flatbreads: $10
Dinner: $17-28
The possibilities of food and its experiences are limitless. They can be found in the haute cuisine from El Bullí in Catalonia or take the shape of a bright journey to Mexico, via Washington, D.C., at José Andrés’ Oyamel Cocina Mexicana. Despite its many luxurious and daring incarnations, food is often at its best when it is deep-fried and served simply. Comfort food is the stuff upon which memory and longing is built, and it is the one thing that reminds us from where we come. If my short time in Maryland has taught me anything, it is the sheer enjoyment of good food, good drinks, and waterside dining. Is there anything better than freshly cut, crisp french fries? Isn’t there a sense of Maryland pride when you know that the oysters you are eating have come from Maryland waters? These are only some of the pleasures that my dining companion and I found when we arrived at the Bridge Restaurant.
I am not a Maryland native, but I have taken great pleasure in getting to know my new surroundings. One of my favorite experiences has been exploring waterside dining. And in the Bridge Restaurant I found a relaxed setting to enjoy the view of Knapps Narrows. There you can sit outside and watch the boaters and kayakers pass by on the calm, blue waters, or watch the busy drawbridge as it opens and closes according to need.
The day Fred and I visited, the restaurant was celebrating its grand opening under the new management of the Bender family. Nick, the affable and well-spoken young man who showed us to our table, was our waiter for the evening. He is also the restaurant’s general manager and Mr. and Mrs. Bender’s son. Nick made us feel very welcome and promptly took our order. Fred started his afternoon by the water with the locally brewed St. Michaels Ale from Eastern Shore Brewing. I was more focused on food and started off with fried calamari and a split order of the restaurant’s crab soup. While waiting for our food, I perused the restaurant’s wine selection. The carefully selected wines, I later learned, were from local, family-owned wineries. This and other information concerning the restaurant and its menu came directly from the Bender family.
There is a tangible sense of life when you meet people who love what they do and long to share that love with others. It could easily be seen in the way Mrs. Bender made her way among the tables and engaged patrons in bright conversation. She made sure everyone felt welcome, was adequately cared for, and that the food was to their liking. As for our appetizers, the fried calamari was wonderfully crisp and came with a rich marinara sauce. The split order of crab soup came in separate bowls, a personal and considerate touch on behalf of the kitchen. The soup itself was thick and creamy, with plenty of crab meat and, best of all, a hint of spice that greatly kicked up the flavor of the crab.
Having enjoyed the first part of our meal, I was ready to order our entrées. For help with this we turned to Mrs. Bender, who had come over to talk with us (and entreat me to join in on the karaoke set for later on in the evening). She proudly listed quite a few appetizing choices. Building from Mrs. Bender’s recommendations, Fred decided he would have the “Taste Test,” a sample of two different crab cakes. I opted for the fried oyster po’boy and a side of fries.
Fred’s “Taste Test” consisted of a Maryland-style crab cake and the restaurant’s own crab cake recipe. The dinner portion was generous, but what stood out was the individual flavor of each crab cake. The Maryland crab cake carried the familiar savory and delicious mustard flavor of its namesake state, and came paired with beets. The combination was a perfect blend of savory and sweet. The other crab cake was full of large lumps of fresh crab and was breaded with panko. This crab cake was paired with a caper-chive rémoulade that heightened the flavor of the separate ingredients without detracting from the crab. The dish also came with a light and crisp summer cucumber salad. Not to be left behind, my po’boy came with deep-fried, locally bought oysters on a soft French roll. The flavor of the oysters was clean and the texture was firm. The fries were crisp and with a rich potato flavor that only freshly cut fries can have.
I definitely enjoyed the food, the drink, and the ambiance of the Bridge Restaurant. This truly family affair is a labor of love and offers the best of what outdoor dining can be, with equal parts charm and quality. Knowing the restaurant is in such capable hands is only a sign of better things to come. If you are looking for a place to go for good food, good drink, and soothing outdoor dining, the Bridge Restaurant is a wonderful option.
Tilghman Island
The Bridge Restaurant
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