[ lifestyle ]
Sherri Wong, Chef John Wright and Sandy Call.
In the
Chef ’s
Corner
Bridge Road
Bistro
MAGGIE MATSKO
TRACY TOLER
Perched at the top of Bridge Road in
Charleston’s South Hills, the Bridge Road
Bistro is known for its flavorful menu and
welcoming atmosphere. Founded in 2004
by Robert and Sherri Wong, the restau-
rant’s mission has always been to reach
people through food and community.
In 2010, Sandy Call joined the staff
as the general manager. Two years later,
Robert passed away unexpectedly, leav-
ing his wife, Sherri, as the sole owner.
Ready to begin a new adventure, in 2018
Sherri sold the bistro to Sandy, leaving
the popular dining venue in the hands of
a familiar and trusted friend. On Decem-
ber 31, 2018, the transition in ownership
will be complete.
Having been a part of the bistro for
the past eight years, Sandy has come to
love all aspects of this South Hills land-
mark, but what she enjoys most about
the bistro is its versatility, which draws
in a variety of customers. “You can have
a five-course meal paired with our award-
winning wine list, or you can just come
in to indulge in cocktails and appetizers
with friends,” she says.
Bridge Road Bistro is proud to offer
cuisine that is classically rooted with
global and contemporary influences while
supporting local entrepreneurs, regional
producers and the community. “We are
dedicated to supporting our local farmers
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WEST VIRGINIA EXECUTIVE
with our seasonal menus,” says Sandy.
“Since we are a farm-to-table restaurant,
we love to showcase our Appalachian
flavors and style.”
Since joining the bistro in 2011, Chef
John Wright’s unique dishes have received
much praise. He believes the popularity
of the bistro’s menu is due to the mix-
ture of cooking styles he incorporates in
the kitchen.
“What makes my dishes so special is
the influence I have gained from either
personal or professional relationships,”
he says. “Whether it is French, Italian,
Asian, German, Southwestern, Appala-
chian or Cuban, I believe these cultures
have made an impact on my cooking and
have helped me think outside the box.”
Bridge Road Bistro offers both a lunch
and dinner menu. For lunch, guests can
choose from selections like the Bistro Steak
Burger, BRB Cobb Salad and Fried Green
Tomato BLT. The dinner menu offers
favorites like the Baked Bistro Crab Cake,
Apple and Bourbon Brined Pork Chop
and Chef’s Filet Mignon of Beef. To end
the meal, patrons satisfy their sweet tooth
with the Sun-Dried Cherry and White
Chocolate Cheesecake, Banana Walnut
Donut Bread Pudding or a scoop of ice
cream from local favorite Ellen’s Home-
made Ice Cream. For special occasions
like Valentine’s Day, Mother’s Day and
New Year’s Eve, Bridge Road Bistro also
offers specialty menus. To add to the bistro
experience, patrons can enjoy a variety
of live entertainment acts Wednesday-
Saturday nights throughout the year.
Bridge Road Bistro has seen so much
success that a second location was opened
in 2012 in the Columbia Gas pipeline
facility on MacCorkle Avenue. The Bistro
Café is open from 6 a.m. to 1 p.m. for
breakfast and lunch on weekdays. While
the menu differs slightly from that of the
South Hills location, it still focuses on
high-quality ingredients with every dish.
The café has a fresh salad bar, burgers, hot
entrees and made-to-order pizzas. With
the expansion into a second location, the
restaurant also launched the Bistro Food
Truck, which now caters to all the fairs
and festivals in a 20-mile radius.
With the transition in ownership, Sandy
is excited about carrying on the Wongs’
traditions while contributing her own
touch to the future of this South Hills
jewel.
“I’m excited about what the future will
bring,” she says. “First and foremost,
I want to show respect for the legacy
Robert and Sherri created. They founded
and built a phenomenal brand. I look
forward to enhancing that brand with
my own personal touch.”
Bridge Road Bistro
915 Bridge Road, Charleston, WV
(304) 720-3500
MONDAY-THURSDAY
11 a.m. to 9:30 p.m.
FRIDAY-SATURDAY
11 a.m. to 11 p.m.
CLOSED SUNDAY