About Northbridge
A single menu, changed with the season
Our story
Why Northbridge exists
We built Northbridge around a constraint: one menu, one sitting, and only what is genuinely at its best that week. That is why the carte changes so often and why we will not tell you in March what you will be eating in June — we do not know yet. The room seats twenty-eight because that is the number two chefs can cook for properly. Everything else follows from those two decisions.
Read moreWhat we care about
How we do things here
One menu
Everyone in the room eats the same thing on the same evening. It is the only way to cook it this well.
Twenty-eight covers
The room is the size two chefs can cook for properly. We have no plans to make it bigger.
Named growers
We buy from a small number of people we know, and the menu changes when they tell us to.
One sitting
Your table is yours for the evening. Nobody is waiting for it.
The kitchen
Who cooks your food
The team at Northbridge works to a simple rule: cook a short list of things properly rather than a long list adequately. Add your chef and your team here — a photograph and a couple of sentences each is plenty, and it is one of the first things guests read.
What guests say
In their words
One menu
Twenty-eight covers
Named growers