Fine dining massages taste buds with white-gloved hands and drapes stomachs with satin-lined flavors. Taste the good life with today’s Groupon: for $25, you get $50 worth of central Italian cuisine at Bridgeman’s Restaurant in Hull.
Bridgeman’s, which Boston magazine named Best of Boston in 2002, has lunch, dinner, and dessert menus of flavorful Italian fare infused with a chic French sensibility. Midday diners can nosh light luncheons of handmade pasta, or taste locally sourced vegetables in plates such as the wood-grilled eggplant caprese sandwich on rustic ciabatta ($9.50). Start an evening meal with succulent fried local clams accented with spicy roasted-red-pepper sauce ($14) before moving to a wood-grilled entree such as the Long Island duck, flanked by wild mushrooms and fig risotto as it migrates south to your stomach ($23).
Spend a romantic evening at a white-spread table, or make eyes at the chef from a spot next to the open theater-style kitchen. With an upper- and lower-level dining room affording dazzling ocean views, Bridgeman’s elegant atmosphere is sure to pierce the emotion-shielding shell of even the crustiest crustacean.
Boston magazine named Bridgeman’s Best of Boston for new restaurants in 2002, and Yankee named it an Editor’s Choice in 2010. Seven Citysearchers give Bridgeman's Restaurant a five-star average, and eight Yelpers give it an average of 3.5 stars. TripAdvisors give it an average of 3.5 owl eyes:
Through the windows of Bridgeman's Restaurant's upper- and lower-level dining rooms, the churning blue sea entertains diners awaiting entrees of pasta, steak, and locally caught seafood. From their table they can also watch the open-theater kitchen to see cooks toss pasta and cut seasonal vegetables that are delivered daily. Or patrons can scope out Bridgeman's wine list, which features varietals from boutique vineyards in France, Australia, and Italy. In warmer months, Bridgeman’s invites guests to eat housemade ice cream and gelato on the outdoor, beachfront patio, using the sweet treat to convince merpeople to come ashore.