Known for years as the historic Pleasantville Hotel, The Bridge Inn sits at the crossroads of cornfields and pastures on Route 73, just beyond the village of Oley. Reppert’s Candies, longtime purveyor of high-quality chocolates, is next door. The Inn’s brick structure, Germanic and solid, speaks of a time gone by. Inside, on the ground floor, are families and couples being served by bustling waitstaff in one dining area, while a bar crowd hangs out, talking and laughing, in another area near the front of the building. Full of action both outdoors and indoors, with a new bistro menu as well as gourmet entrees, this hotel is one large, happy space — but there’s more than meets the eye.
Martini Lounge
Upstairs is where a truly unique dinner adventure begins, on a Friday or Saturday night, that is. You’ll climb up a flight to the second floor where Javier, the congenial bartender, presides over drinks served in a low-lit, intimately cozy, Miami-South-Beach-style Martini Lounge. Small tables and couches with pillows, red candleholders and red lighting, deco lamps at each table and mood music shift the consciousness, and, suddenly, you’ve forgotten that you’re deep in the Pennsylvania countryside. For a date night or a night out with friends, the Martini Lounge rules. As popular as this spot has become, you’ll likely need reservations in advance. Folks love to begin their appetizers and drinks here, then move into the upstairs dining room for a leisurely gourmet dinner just one room away. And then they move back over to the lounge for live entertainment, up close and personal.
As you open the drink menu, it lights up, revealing a long list of — what else? — martinis and more cocktails with inventive names and enticing contents. The “Bridge-Inn-tini” sounds quite unlike your standard martini on the rocks, but do not — repeat, do not — let its unusual ingredients deter you from ordering one. This is a marvelously savory martini, made with Bombay Sapphire gin, slivers of red bell pepper, mint and lime. It’s truly extraordinary: all the flavors come through in a surprising way; you’re left wondering: how on earth this drink could be so positively refreshing. Pungent and exotic, yet oh-so-delish.
The “Americana,” on the other hand, is made with bourbon, blood orange bitters and peach. In the background, as Carole King is singing on a big screen, “Tonight you’re mine completely,” this drink just seems to sing along. Loungers will love the astounding array of offerings, from the Watermelon Martini to the Godiva Chocolate Strawberry.
A Fine Dine
Appetizers are a combo of urban and country: these include fried calamari, escargot with garlic butter, a sweet corn and crab soup, classic French onion soup with slabs of cheese hanging on the edge of the tureen, and warm Brie cheese with a seasonal raspberry glaze. The charred ahi tuna is a stunning palate pleaser: it’s superbly prepared sashimi that’s been just seared on the ends, covered with nutty black sesame seeds, and enhanced by a magical dark sauce with a thimbleful of wasabi.
It’s nearly impossible to choose from the mouth-watering list of entrees, but Chef Brian’s char-broiled filet mignon is incomparable. It’s hand-cut and lusciously tender in a bourbon sauce. Simply a fantastic choice for dinner, served with any number of sides, including potato filling and lightly battered, full-flavored sweet corn fritters, both locally inspired.
The Bridge Chicken, a “patron favorite” according to one waitress, is sauced with a pleasing nip of Dijon, very prettily presented with a rainbow mix of spinach, grape tomatoes, feta and bacon. The oh-so-tender fowl balances well with caramel-orange, aromatic, fresh-mashed sweet potatoes.
High praise goes to the heavenly jumbo lump crab cakes. One couple enjoying a romantic dinner confessed that they recently passed up Chesapeake Bay crab cakes at Woody’s just to get home to eat their favorite broiled crab cakes here. Glorious to behold, the generously portioned cakes arrive looking like two large snowballs on the plate, poised to fall onto the tines of a waiting fork. “The best, the best, the best,” murmurs a deliriously sated customer as she digs in.
Sweet Dreams
A Triple Chocolate Cheesecake features a creamy, tan 1-inch mousse topping adorning a consistency-perfect cheesecake, with a crust constructed of dark chocolate graham. The Chocolate Heath Trifle is every bit as sweet as it sounds, and deeply chocolaty, with whipped cream, chocolate crumbles, and Heath bar crunchies in the mix. The Bridge Inn Tiramisu will also steal your dessert-heart.
by MARIAN FRANCES WOLBERS | photos by HEIDI REUTER
