Bridge Ten Brasserie, Pittsburgh
PITTSBURGH, Pa. (September 4, 2012) – After two months of careful renovation and menu development, Bridge Ten Brasserie will celebrate its grand opening on Monday, September 10. Located next to the Holiday Inn Express on Pittsburgh’s South Side, the newly refreshed restaurant offers a classic French brasserie experience with an extensive menu, a curated selection of wines, craft beers, fine spirits and inventive cocktails.
Owner David DeSimone, a well-known wine writer and radio host, and his team present Bridge Ten Brasserie as a welcoming French-style brasserie with an outdoor terrasse. The venue includes a 60-seat main dining room, a 30-seat private dining room, a fully appointed 30-seat bar and outdoor seating for roughly 40 guests, creating flexible options for casual meals, private events and social gatherings.
Bridge Ten Brasserie Delicious Food!
Guardian Construction Management Services led the two-month renovation, with Edge Studio providing architectural design. Updates include a fully refitted main dining area featuring brasserie-style mirrors, atmospheric lighting and a curated art collection. The artwork includes pieces by French photographer Bertrand Celce and local photographer Hilary Robinson, alongside additional selections chosen by Michael Hertrich of La Fond Galleries on the South Side.
“We were thrilled by the strong response during our soft openings,” said DeSimone, who holds certification as a French Wine Scholar from the French Wine Society. “That enthusiasm confirmed our belief that Pittsburgh diners are eager for authentic French flavors and a true brasserie atmosphere.”
DeSimone added, “We invite both locals and visitors to join us and enjoy our full menu in an upscale yet relaxed setting. Our goal is to offer an experience that transports guests to France while remaining comfortably situated on the South Side.”
Reservations are accepted through Bridge Ten’s website using OpenTable and by phone at 412-586-5033. The restaurant accommodates individual diners, groups and private events including happy hours, business meetings and family gatherings. Gift cards are available for purchase.
The expanded “Flavors of France” menu for the grand opening highlights classic brasserie appetizers such as escargots and steak tartare, seasonal soups, and a robust selection of main courses. Signature entrees include steamed mussels, duck breast with black cherry sauce, coq au vin, steak frites, bouillabaisse, pork crêpes and grilled quail. The dessert offerings now include tableside Crêpes Suzette flambéed with Grand Marnier. The beverage list has also been strengthened with well-priced premium wines from Burgundy and the Rhône Valley, alongside a selection of brandies from Cognac, Armagnac and Calvados.
To showcase regional French cuisine, Bridge Ten will rotate featured prix fixe menus monthly, giving guests a chance to explore different culinary traditions from across France. Regular promotions include the “Drunken Goat” happy hour with discounted drinks and select small plates Monday through Friday from 5–7 p.m., and a “Menu Étudiant” offering discounted fixed-price meals for students.
Executive Chef Shawn Carlson, a graduate of the Pennsylvania Institute of Culinary Arts, leads the kitchen. Carlson previously served as Executive Chef for Toni Pais, owner of the former Baum Vivant in Shadyside. Maître d’ David Cesaro, originally from France, trained in Switzerland and worked at Le Bernardin in New York City; he also owned the well-regarded New York bistro L’Ardoise.
“We’re proud of the team we’ve assembled and excited to share the pleasures and flavors of France with our guests,” DeSimone said.
For lunch, Bridge Ten Brasserie offers complimentary parking in a secured lot behind the Holiday Inn Express. Evening diners may choose a $5 valet service for convenience. The restaurant operates independently from the Holiday Inn Express.
Follow Bridge Ten Brasserie’s updates and announcements on their social channels and sign up for the monthly newsletter through their website to receive news about menus, events and special offers.
Press contact:
Chef Chuck Kerber
cooksandeats.com