To call the Westport dining scene crowded would be somewhat of an understatement. From a casual and cozy Japanese restaurant to a bustling Italian spot in the heart of downtown, patrons could close their eyes, walk into any restaurant, and enjoy a near-promise of a good meal. Of course, there’s always room for one more bite.
The Bridge at Saugatuck, which opened its doors in October 2024, is one of the newest restaurants in the seaside town. Chef Stephen Lewandowski, — who partnered with Westport residents Doug Pardon and the newest "TODAY" co-anchor Craig Melvin — brings nearly 30 years of culinary experience to the kitchen. His career has taken him from buzzy celebrity-owned restaurants like Tribeca Grill and Nobu to hotels in cities including New York and Orlando. In 2012, he made the decision to settle with his growing family in Fairfield County, launching the next delicious chapter of his career. The Bridge at Saugatuck, which is situated along the Saugatuck River in the southern part of Westport, is a rebirth for both Lewandowski and the space he’s cooking in.
The Bridge at Saugatuck's founders invested in a renovation of the 541 Riverside Ave. location, which previously housed the Mansion Clam House and Parker Mansion.
"Craig (Melvin) and I have been friends for years," said Pardon. "We are on our fourth year in a row coaching our sons’ basketball team. When I told Craig I was thinking of opening a restaurant at the site he became interested as he and (his wife Lindsay Czarniak) were somewhat regulars at Mansion Clam House when they first moved to Westport. He’s been working with me on the concept and design from the beginning."
Part of that renovation included designing several distinct dining spaces, depending on the event or time of year. The primary dining room, located on the second floor of the blue-shingled restaurant, seats only 44 guests, according to Lewandowski, lending itself to a more intimate dining experience.
“I’m able to come around and pour a blackberry syrah reduction over our Wagyu bavette steak or walk someone through our wine selection. People like that,” Lewandowski said.
There’s additional seating at the bar in the form of countertop stools and high-top tables. Come spring, the restaurant will offer boat-up dining and the capacity will more than double, thanks to the addition of an outdoor patio which can seat approximately 30 guests and four riverside cabanas, the latter of which can seat about six guests each.
"He’s been so busy that he has not been that involved day-to-day," Pardon said of Melvin, "but plans to frequent more when the weather warms up and the real experience of being outdoors on the riverfront takes The Bridge to the next level."
"We at The Bridge are all thrilled with Craig’s promotion and know he will do an amazing job," he added about Melvin's recent new role as "Today" show co-anchor.
The Bridge serves lunch and dinner, plus a weekend brunch from 11:30 a.m. to 3 p.m. and a full bar. The menu features American cuisine with a twist. That twist, Lewandowski said, could be a special locally sourced ingredient (like badger flame beets, grown by chef Dan Barber at Stone Barns in New York) or an inspired take on bread service. At The Bridge, both are true. Instead of a basket filled with a warm loaf of bread, Lewandowski prepares everything spice pull-apart rolls with a creamy agave-sweetened avocado butter. Entrées are garnished with microgreens grown in Bridgeport.
There are two dishes, Lewendoski said, that are the epitome of what he hopes The Bridge represents. There’s his take on seared foie gras, which is offered as an appetizer. He sources the foie gras from La Bella Farms in Ferndale, New York and pairs it with port wine cherries and pineapple relish over toasted brioche. Lewendoskwi sources duck breast from the same farm for an entrée. To prepare it, he sears the duck breast, soaks it in a soy marinade, then grills it to order. He pairs that with a butternut squash and apple purée, dark, leafy greens and a tart sauce made with Michigan cherries. The combination of the gamey meat, sweet vegetable purée, bitter greens and umami-rich marinade is one that highlights Lewandowski’s range as a chef.
Other entrées include an East Asian-style miso-glazed black cod, Allen Brothers strip steak, apple cider-brined chicken and ricotta and black truffle agnolotti with veal bolognese.
Still, there’s one dish that Lewandoski can’t seem to let go of: his version of seared scallops, which has appeared on every menu he’s helmed throughout his 20-year career. Three plump scallops are served with creamy cauliflower, pancetta, maitake mushrooms, tender asparagus and a punchy truffle vinaigrette. He may substitute the vegetables based on what’s in season, but the dish largely stays the same.
Locally-inspired drinks include the Compo Carré, a cognac and rye-based cocktail named after the town’s sprawling beach; Westport Metro, a tropical-inspired rum concoction that’s a nod to the town’s Metro-North station; and Bridge Over Troubled Water, an herbaceous gin-based drink with bergamot, rose and citrus.
There's always room for dessert and fortunately, there’s a lot to choose from on the sweet side at The Bridge. One menu item that’s been shared by guests widely on social media is the sticky toffee pudding, which is served over a bourbon-pecan sauce and topped with a generous scoop of vanilla ice cream. Call it what you want—a resurgence of the old-fashioned British dessert or a reflection of Lewandoski’s style, an understanding that sometimes what people want more than anything is comfort food perfected.
Additional reporting by Jayden Nguyen.