About The Bridge Road Bistro
The Bridge Road Bistro is located in the quaint South Hills neighborhood of Charleston, just minutes from downtown. Since opening in 2004, the Bistro has earned both regional & national acclaim for its cuisine & has earned The Wine Spectator’s Award of Excellence for the last 5 Years. Our cuisine is classically rooted with global & contemporary influences while supporting local farmers, regional producers & our community. We specialize in locally grown vegetables and grain fed natural beef, veal & lamb. We support our WV Farmers and provide many seafood and American dishes as well.
We have 2 private rooms for intimate settings. The Walnut Room may accommodate up to 50 guests and the Ellis Room 25 guest. Live Entertainment on Wednesdays & Thursdays. Caterings for weddings up to 1000 guest, rehearsal dinners, business deliveries and caterings or any other special occasion you may have. Deliveries and pick ups welcome as well.
Sandy is now the owner of the Bridge Road Bistro. Employing 100 employees in three different dynamics - Nisource Bistro Café in Charleston WV, Bistro Express in South Charleston WV, Bistro Black Food Truck & a large catering division. Her work history encompasses the hospitality industry since 1986 - started low on the totem pole and built her way to management status.
Sandy studied Political Science/Criminal Justice in College. She holds an active Kanawha Valley Realtor’s License - Contracted with Great Expectations Reality in Charleston. Worked for Rivers edge Restaurant for 8 years - An Independently owned family establishment.
Her work experience includes working at Outback Steakhouse,10 years as a Regional Director & Opening Coordinator of 70 Units, O ‘Charley’s Regional & Opened 3 Units, Red Bull North America Regional Manager for WV, OH & VA., Anheuser Busch-Territory. She is a chair women for Girls Night Out - YWCA Family Resolve Program and a Committee Member of the WV Symphony League.
I love what I do. I have awesome staff I work along side of. I visit different venues and work closely with guest & love when I can transform an empty room into elegant layout with food and such.
Outside of work: I love spending time with my husband & animals while four wheeling in the woods.
Coming from a traditional Italian family food has always been a focal point in my life, so when it came time to get my first job it made sense for me to work in a restaurant. It was at a local mom and pop restaurant doing dishes and busing tables and I was immediately hooked. I love the atmosphere of celebrating, socializing and making people happy with good food and drinks. I couldn’t imagine doing anything else. I worked as a bartender during college and later on in the kitchen and management. Fast-forward 35 years later and I am still doing what I love in the restaurant business. What I really love the most is working in the front of the house for the excitement of meeting all different walks of life.
Outside of work: I love to travel, cook, ski, swim, and dine out.
Ever since I was five years old I have enjoyed creating desserts for my family which I called “special ingredients”. From that seed grew a desire to create other special meals for more than just my family. I appreciate the zen-like practice of focusing on my next creation while everything else fades away from my thoughts. I enjoy enriching peoples souls with my delicious creations.
When I’m not working I enjoy slapping the bass!
Self-Taught Executive Chef with over 10 years’ experience. Loves spicy & full flavored menu items with Fresh Field to Fork items for his dishes. Enjoys spending time with his family- fishing with friends along with attending music festivals. Certified in Metal Welding from Bridge Valley Tech. Has been with the BRB for 8 years serving up the freshest cuisine in town! Works with local farmers to achieve the Best Local Menu in the State! Supporting Local is important to him to help the community and farmers thrive!
Local food just tastes better.
Locally Sourced Produce
Anyone with a garden would agree with that. Just like homemade bread always wins out over the store bought variety, local farmhouse vegetables and fruits will make all the difference on your plate. That’s why we like to use local sources for our menu items and at the same time we are also helping out our local economy. We’re keeping our money local, as well as fostering great relationships with other business people in our neighborhood. Check out some of our farm-fresh menus here and read up on our local farmers below. These local farmers let us be creative with our menu, and you benefit in every way!
We proudly support:
• Monroe County
• Grandma’s Garden