MENU

Offering fresh and focused iterations of retro and micro-seasonal plates, the menu rotates regularly, inspired by the organic and small farming community blooming in this seaside village of Cambria, CA and across the Central Coast.  We’re committed to the menu being no less then 75% organic and 50% vegetarian. Almost all items can be made gluten-free and dairy-free.

We are accommodating folks! If something sounds good, let’s talk about it and see how we can make it delicious!

LOCATION

BRYDGE is located in the historic Williams/Thorndyke/Bright house and patio, with seating available in the victorian-era home or on the back garden patio.

Learn more about the history of this home and our town from the Cambria Historical Society

ELAINE RIVERA-GLENN

EXECUTIVE CHEF | OPERATING PARTNER

Elaine grew up in Little Rock, Arkansas - the youngest of 6 silblings, in the only Puerto Rican family with the only pink house in the neighborhood.

Food was always about connection- to culture, to the earth and to each other- and ingredients were to be honored and treated with care.

When Elaine was 7, she went to an event where all the kids could run into a field and grab a watermelon to bring home. Elaine, after taking too much time carefully evaluating the ripeness of all her options, was left only with sub-par watermelons and opted to go home with none. That’s kind of a sad story- but also, it’s very true to who she is today.

Driven by her deep passion for food and obsession with beautiful produce and product, Elaine sold everything she owned to move to San Francisco for an opportunity to do a stage at Chez Panisse.

That experience led to 7 years at Oliveto, the iconic fine dining Cal-Ital restaurant in the Chez Panisse lineage, which she credits with her formative culinary education. From there, Elaine spent time doing culinary study in Spain, and then served as Executive Chef at a Brasserie in Oakland, an Event Venue in Sausalito and a Winery in Paso Robles.

Elaine is inspired daily by the rich bounty of ingredients being grown and created here in the Central Coast. The menu she crafts at BRYDGE is a daily celebration of that.