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The Basics: West Bridge restaurant information

West Bridge

1 Kendall Square
Cambridge, MA 02139
617-945-0221

West Bridge restaurant information
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Located in the historic former Boston Woven Hose Factory in Kendall Square, West Bridge links sophisticated French cooking and classic New England comfort food. Incorporating local products, chef-owner Matthew Gaudet has created an array of refined, contemporary small plates, large entrees and dishes designed to be shared by the whole table.

Named for the Longfellow Bridge (aka Salt & Pepper Bridge, nee West Boston Bridge) the restaurant takes advantage of its factory bones to create an open, industrial lofty feel that's softened by honey-hued wood floors and a warm glow from the dropped chandeliers of galvanized steel.

Open for dinner nightly, West Bridge features a robust beverage program with classic and contemporary cocktails, craft beers and an extensive selection of wines. It also has an elegant private dining room that can accommodate as many as twelve and outdoor seating for the summer months.

News and Events at West Bridge restaurant

Hamersley's Says So Long
The South End’s beloved Hamersley’s Bistro will be closing its doors at the end of this month and ...

Kendall Square EatUp
On Wednesday, October 15th, Kendall Square EatUp brings together area restaurants for an evening of food, beverages and science.

Chefs Collaborate at West Bridge
When chefs collaborate beautiful things happen, and the second annual Chefs Collaborative dinner at West Bridge will be no exception. 

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1 Kendall Square, Cambridge, MA 02139
617-945-0221

Matthew Gaudet

Chef at West Bridge

Chef Matthew Gaudet at West Bridge

Born and raised in Boston, chef Matthew Gaudet took his first restaurant job, washing dishes, at the age of fifteen as a means to save money for a car.

After training at the Cambridge School of Culinary Arts, Gaudet's first position was at the prestigious Eleven Madison Park, in the heart of Manhattan. He continued to hone his craft under talented chefs like Kerry Heffernan of Danny Meyer's Union Square Hospitality Group, Jean George Vongerichten of Jean Georges and Marcus Samuelsson of Aquavit.

After nine years in the Big Apple, Gaudet chose to come back to his roots and return to Boston, "I decided I wanted to come back home, get out of the bump and grind of New York and get back to my family and friends."

Upon his return, he joined the team at Brasserie Jo in the Back Bay before joining the team at the Aquitaine Group. As Chef de Cuisine of the original Aquitaine in the South End, Gaudet balanced the demands of the restaurant 's many loyal customers while putting his own creative twist on the French bistro menu.

In 2012 he and business partner Alexis Gelburd-Kimler opened West Bridge in Kendall Square. Located in the historic former Boston Woven Hose Factory, the restaurant links sophisticated French cooking and classic New England comfort food.

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Dictionary
 
Aïoli
1. noun A blend of ail (garlic) and oli (oil) in the parlance of the Provence region of southern France. Around here, we'd call it a garlic mayonnaise.
Confit
1. noun Meat (usually goose, duck or pork) that is slowly cooked in its own fat and preserved with the fat packed around it as a seal.
Hollandaise
1. noun An emulsion of egg yolks, lemon juice and hot melted butter, the smooth, rich sauce is often an accompaniment to vegetable, fish and egg dishes.
Jus
1. noun French for juice, jus also refers to the unthickened juices from a piece of roasted meat.
Pâté
1. noun Ground meat, fish or vegetables blended with fat and seasonings; can be smooth or chunky, served cold or hot.
Pâte
1. noun French for dough, paste or batter.
Quinoa
1. noun These small, round, pale-brown grains look similar to millet and have a mild taste and a firm texture. Quinoa is considered a complete protein because it contains all eight essential amino acids.
Sambal
1. noun A condiment made of chiles, brown sugar, salt and other ingredients.
Skate
1. noun Firm, white and sweet-tasting, the wings of this kite-shaped fish are showing up on more and more menus.
Spaetzle
1. noun Tiny flour-and-egg noodles or dumplings.
Verjus
1. noun Sour liquid made from unripe fruit; used to flavor sauces and condiments.

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