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The full-size version of Grapefruit Salad at Bridge, pictured here, features the same ruby red grapefruit supremes, poached apricots, goat cheese, and chopped pistachios on a bed of sprightly greens dressed with a white balsamic vinaigrette as the smaller

Q • There is a salad I love at Bridge Tap House & Wine Bar I’d like to make at home. It has wonderful flavors of tangy goat cheese, grapefruit, apricots and pistachios. Would Bridge be willing to share? — Matt Coen, St. Louis

A • The Grapefruit Salad has been on the menu at Bridge since the bar and restaurant first opened in 2010, and it remains a top seller to this day. “We have a customer who orders this salad to pick up and take home three to four times each week,” general manager Justin Stuteville says.

It’s easy to see why the man enjoys this salad. It’s beautiful. The flavors of tart ruby red grapefruit supremes perfectly balance the sharp earthiness of the goat cheese. Dried apricots poached in a nice riesling wine add sweetness, but with a keen edge. The pistachios add color and crunch. The distinctive taste of the white balsamic vinaigrette unites the disparate flavors of salad greens and fruits.

Bridge offers an impressive selection of beer and wine. Stuteville suggests pairing the salad with a hazy or Northeast style IPA. “Any white wine will do,” he says. “A sauvignon blanc or a riesling, which is what we use to poach the apricots.”

Owner David Bailey admits the restaurant tried to take grapefruit salad off the Bridge menu a few times. “People get so upset we end up putting it back on,” he says. Bridge even offers the salad in two sizes — one full-sized, pictured with the article, and one offered in a side-salad portion. Bridge offers the option of adding chicken, duck, pork or shrimp for an additional charge to the full size, making it more of a meal.

This special salad also pairs beautifully with the grilled cheese sandwich at Bridge, which features smoked gouda, fontina and a spiced tomato jam grilled on buttery hearty whole wheat bread, served with creamy tomato bisque. The salad provides a nice counterpoint to this remarkable duo. It’s especially good on cold wintry nights.

One component, the poached apricots, cross over to another popular menu category.

“We sell the apricots with our meat and cheese boards,” he says. “They’re very popular.” The apricots and the salad would be stellar additions to holiday tables. In fact, Baileys’ Restaurant Group offers a Thanksgiving meal service, which can be ordered online and picked up before the big day, allowing the cooks to enjoy the holiday, too.

“The night before Thanksgiving is one of our biggest nights of the year. We are open until 1 and serve our menu late into the night every day.”

Bridge Tap House & Wine Bar

1004 Locust Street

314-421-8141; thebridgestl.com


 

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