Mark’s Score 8.7
I had to go up to Annapolis for my annual surgery follow-up. We got to the end of the consultation and my surgeon said to me, “we are done, there is no reason for you to come back.” So, with that news, I was in the mood to celebrate. Given that it was lunch time, I decided to have lunch at Bridges.
Bridges opened on the Kent Narrows in 2010 on the site of the old B&S Seafood Packing House in an area that used to be the center of seafood processing on the bay. So, the waterfront location is a central theme of the restaurant. The current Executive Chef is Nathan Ebersole. Ebersole has continued a culinary tradition, begun under Executive Chef Joshua Brown, to showcase our local farmers, and waterman while creating new interpretations of classic Eastern Shore dishes. The food is Chesapeake-inspired, respecting local culinary traditions while adding a new contemporary American twist.
In addition to my good news, it was a stunningly beautiful summer’s day. So, when I arrived at Bridges, I decided to sit out on their patio. They have the best location on the Narrows with sweeping water views all the way out to the bay. The waitress sat me on the upper deck and all of the Kent Narrows was spread out before me. The combination of perfect weather, the view, and my happy news put me in an exceptionally good and adventurous mood.
This restaurant prides itself in creating new interpretations of classic dishes. They do indeed have a some very interesting and unique interpretations of classic dishes, but there were two appetizers that seemed especially unique to me. So, when the waitress returned, I ordered the watermelon salad with baby arugula, roasted almonds, feta, and mint in a honey basil vinaigrette. For the second starter I ordered the “Key West” Shrimp Escabeche, which is poached shrimp in a coconut citrus marinade, and cucumbers with Tajin spiced chicharrónes (fried pork skins). To wash it all down, I ordered a chenin blanc. In complete honesty, I had not the slightest idea what I was ordering.
When the waitress brought out my food, I was a bit surprised. It looked nothing like what I had imagined. The shrimp escabeche could almost be considered a cold cucumber soup. The flavors were very subtle. I had never considered pairing shrimp and cucumber, and it turned out to be a delightful combination. But it was the watermelon salad that won the day. Who knew that you could combine almonds, mint, arugula and watermelon? I ate about a third of it before I realized that a pinch of salt might be required. It improved it so much I suggested to the waitress that she should recommend adding a pinch of salt to her diners.
If you are looking for something adventurous to eat, you wouldn’t be wrong to choose Bridges. Though it may not be for the more traditional diner, the combination of interesting flavors, and water views make this place a winner for me.
What else is there to do on Kent Island?
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