Issue link: http://southshoremagazine.uberflip.com/i/489430
37 renowned for their dessert offerings, with the nightly Trio – a chef's choice sampler of three desserts, and the Boston Globe's Readers' Choice fried dough with bourbon glazed peaches and vanilla gelato. Not to be missed are the chefs' features which have included pheasant, lamb porterhouse and a variety of expertly creaming and innovative risottos. "Our features center around what is fresh and we try to source locally as much as possible", says Paine. "Island Creek Oysters (from Duxbury) are world-renowned and we are lucky enough to have them here locally." Similarly, the bar recently started stocking Bradford Vodka, a 100% gluten-free potato craft vodka distilled in Hingham. Paine expects to offer a wider selection of local beers both in bottles and on draft this summer. Local small- batch products may carry a slightly higher cost, yet Bridgeman's is walking the walk of sourcing near home and supporting smaller business. In keeping with the concept of providing both approachable menus and sophisticated fine dining, Paine ultimately envisions a two- floor concept for the restaurant. The top floor will preserve the special occasion, fine-dining atmosphere with a specially designed menu, private tables, and a spectacular, second-floor view of the ocean. Downstairs on the main floor, Bridgeman's will offer a more vibrant, trendy atmosphere with an expanded bar area, chef tables overlooking the wood fire kitchen, live music, tailored menu, and a selection of beers in addition to the current wine and liquor options. The outdoor patio space with its attractive glass firepit will see enhancements in seating, bar area and a casual pub menu. "The vision is to create a great outdoor dining and social space while blending in comfortably into the neighborhood." Ideally, part of that blending into the neighborhood includes showcasing local talent and artists, the Paines are reaching out to local artisans to better utilize the gallery style spaces and hope to gain the town's approval to host live musicians. While some of these changes are still in the planning phase, one very popular change has already come into being: Bridgeman's now offers brunch on both Saturdays and Sundays, from 10 a.m. to 3 p.m. The expansive brunch menu includes a blend of traditional favorites such as Huevos Rancheros and house made Belgian waffle specials, as well as innovative new favorites such as the tiramisu French toast, lobster benedict and variety of wood fired pizzas. Additionally, Bridgeman's has hosted monthly wine dinner events, featuring rising star guest chef Isaiah Allen of Chapel Hill, NC, and most recently, the Castello di Cacchiano vinter family from Siena, delighting guests with a creative traditional Tuscan dinner of rabbit, pheasant, wild boar pastas and house made duck prosciutto and cheeses. Bridgeman's will continue these special events into the spring season and encourages interested patrons to contact the restaurant or visit our facebook page for details of upcoming events. Whether you are a wine connoisseur, a local community supporter, a dedicated foodie, or a lover of the classics, keep your eye on Bridgeman's as it becomes the top South Shore restaurant! Conveniently located just off Rte 3A and the Commuter boats at 145 Nantasket Avenue in Hull. Reservations accepted and encouraged on weekends. 781-925-6336. 145 Nantasket Avenue, Hull / 781.925.6336 harold@bridgemansrestaurant.com www.bridgemansrestaurant.com Harold and Denise Paine Chef Isalah Allen Chef John Lambiase