When Al Bridges became a dishwasher at an Orlando restaurant, his eyes were opened to the culinary world. “It was fascinating to see a chef make something from scratch, make it look appetizing and taste delicious,” Bridges says. He eventually got his own restaurant and brought his high standards to the West End. A vegetarian, Bridges emphasizes the need for properly cooked vegetables. “Our vegetables are steamed or sautéed and not overcooked, so that we retain the vitamins.”
