Newly opened Bridges & Bourbon, 930 Penn Ave., Pittsburgh, aims to offer patrons a unique dining and drinking experience with “modernist cocktails and small plates.”
Leading the culinary and beverage offerings are Indiana, Pa., native chef David Racicot, two-time James Beard Award semi-finalist for best chef in America and best chef in the Mid-Atlantic, and Pittsburgh native David Keating, mixologist and sommelier.
Plans include stocking the bar with locally produced spirits, focusing on quality ingredients, with minimal but artistic food presentation.
Keating’s menu specialties include the Sugar Snap, featuring sugar snap pea syrup, tequila, green chartreuse and elderflower, as well as the Sake Sour, offering up a mix of rising sun sours, sake, vodka, soy sauce fog and rimmed with wasabi sugar and salted edamame powder.
Racicot’s innovations include the Frozen Yogurt accompanied by verbena, hazelnut jam and blueberries and the Avocado Spread with whitefish roe, chilies and rice paper.
“We’re excited to offer some of the most progressive food and beverage in the city of Pittsburgh. We look forward to creating a truly unique experience and being part of Pittsburgh’s ever evolving restaurant scene,” Keating says.
Bridges & Bourbon is open 4 p.m.-midnight Tuesday through Thursday and on Sunday, 4 p.m.-2 a.m. Friday and Saturday.
Details: 412-586-4287 or bridgesandbourbon.com
