Lovers of Mexican cuisine can rejoice as the city has a brand-new fine-dine restaurant titled The Bridge. Apart from its innovative design, which resembles an actual bridge, it also boasts of innovative menus and imported ingredients
The Bridge, the first-ever Mexican five star restaurant at The Radisson Hotel, opened its doors recently. It offers a range of Mexican delicacies. The Bridge is a unique dining area suspended on two pillars, similar to a real bridge, making it perfect for a romantic dinner. The USP is that it is not just about the food they serve but also about how it is served. The service manages to ensure the guests have a pleasant experience.
The attention to design makes the difference at this chic and contemporary hotel. There is live music played by bands every weekend as well. Sanjay Singh, General Manager, Radisson, said, “Mexican flavours were scarce in Pune until fairly recently and there is a need to have a groovy Mexican eatery set in this lovely city.”
The eatery stands tall in between The Great Kabab Factory and The Skye Bar and is suspended on two pillars making it unique in terms of architectural design. It is located on Level One just above the lobby and has an open and airy feel to it. Executive Chef Arindam says, “The Bridge strives to elevate the overall food and dining experience for the customers.” The restaurant combines fresh, local produce from farms and also uses imported habenero chillies, Monterey jack cheese, ripe vine tomatillos and Ancho sauce from Mexico. The drinks menu includes Margaritas that are made with 100% Agave Tequila, served frozen or on the rocks. For those who like their margaritas traditional they can try the Purist Margarita.
The specialty of this restaurant is their customer service. They have systems of digitised menu cards which are displayed on iPads. The customer can place their order by browsing the menu through a variety of dishes and has the ingredients used to make them. By a mere click you can select the dish you want to order. They can also give feedback and suggestions on the restaurant’s Twitter handle and Facebook page.
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