By writing wine, food and travel columns since 1995, Bridge Ten Brasserie owner Dave DeSimone has a passion for French food and wines after visiting France frequently.
“I love visiting classic French brasseries because you can eat and drink well in a fun, unpretentious and relaxing setting,” DeSimone says. “We want guests to enjoy the same experience here in Pittsburgh at Bridge Ten Brasserie.”
DeSimone personally sets the wine list that includes rotating selections of reds, whites, sparkling and dessert wines from throughout France. Most wines are available by the glass and bottles, with select wines also available by pichet or pitcher.
“Our goal is to offer wines and beers with lots of personality that taste good with our classic brasserie menu and daily features,” adds DeSimone who works closely with Executive Chef Matthew Christie in setting the menu.
Dave DeSimone’s weekly Wine Cellar column appears each Wednesday in the Pittsburgh Tribune-Review. His Wine Cellar radio show airs monthly on KQV 1410 AM in Pittsburgh. His professional memberships include the American Wine Society and the Circle of Wine Writers in the United Kingdom. DeSimone has been certified as a French Wine Scholar by the French Wine Society in Washington, D.C.
Bridge Ten Brasserie represents Mr. DeSimone’s first restaurant ownership. Previously his responsibilities as Senior Vice President at the Pittsburgh Cultural Trust included managing Customer Service and Food and Beverage. He helped develop the acclaimed Café Zao with Chef Toni Pais and the Backstage Bar.
“I am delighted to work with Bridge Ten Brasserie’s talented team of chefs and servers,” DeSimone says. “We are excited to offer a true French brasserie experience right here in Pittsburgh.”
Executive Chef Matthew Christie of Bridge Ten Brasserie grew up with one career goal in mind.
“I never wanted to an astronaut, fireman or a doctor,” says the 29-year old Beaver Falls, Pennsylvania native. “Since I was 15 years old I’ve worked in a restaurant. I’ve never had another job.”
His formal culinary training continued at the Pennsylvania Culinary Institute in Pittsburgh followed by work the 1913 Room in Grand Rapids, Michigan. At the 1913 Room, Chef Christie learned classic French cooking in depth in the Escoffier style kitchen and was part of the team that helped the restaurant earn a prestigious Five Diamond rating.
After returning to Pittsburgh, Chef Christie became Executive Chef at Folino’s on the city’s Southside. He twice won the hotly contested and popular Southside Soup Competition.
On his next stop at as Executive Chef at Wild Blue Creative Catering in Philadelphia, Chef Christie spent several years working with his mentor, Chef David Gottlieb. Gottlieb trained with acclaimed French Chef Jean Marie Lacroix at Philadelphia’s Four Seaons Hotel.
At Wild Blue, Christie experienced the full range of culinary influences including Asian, Italian, French and contemporary American. He also assisted as personal chef for Philadelphia businessman Jeff Lurie, owner of the Philadelphia Eagles.
Again back on Pittsburgh’s Southside at Bridge Ten Brasserie, Chef Christie enjoys the challenge of offering both fresh versions of French brasserie classics and daily features to entice guests.
“I am excited to be part of the team creating a traditional French brasserie where you can eat delicious food in a relaxed and fun but upscale setting,” Christie says. “We want every guest to have a terrific experience and enjoy the whole package of food, wine, beer and service.”
© 2012 Bridge Ten Brasserie. All rights reserved.