I heard that New Bridge, a french inspired restuaruant fronted by Aquitaine alumn, is opening this week. Anyone have any particulars on menu, price point, bar focus (cocktails, craftbeer), ect ect, ect?
Crab cakes are so often disappointing -- mushy or gummy, full of starchy filler. But these easy cakes are full of beautiful lump crabmeat, and a light panko coating ensures they fry up crispy and golden brown. Bright, lemony aioli makes a piquant counterpart to the sweet, sweet crab. Read more.