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.”
“I got a job washing dishes at Howard Johnson in Orlando when I was very young. I was good, but it didn’t take long to recognize that’s not what I wanted. I went on to making salads, breakfasts, and then lunch.” Bridges came to Atlanta in 1967 and worked in the kitchen at a Holiday Inn. He became an apprentice chef at the Hyatt Regency in 1968 under Hans Bertram. He later became corporate chef at the Abbey Restaurant from 1977-79 and Executive Chef at the Mansion from 1979-1981. He was Executive Chef at the Sheraton Hotels and the World Trade Club at the Merchandise Mart 1981-86. He opened Chanterelle’s in 1987 with seating for 20. It expanded to 80 seats in 1995. His food is described as “country French” and “gourmet soul” with German and Cajun influences, too.
Located a few miles from the conference hotel, Chanterelle's serves southern continental cuisine. Specialties include Curried Turkey, Baked Rosemary Chicken, and cheesecake. Like the French mushroom it's named for, this friendly little West End cafe is a uniquely flavorful find in unassuming surroundings. The eclectic fare, served cafeteria-style, depends on what chef-owner Al Bridges feels like making, be it madras-spiced Indian curry, veal in Madeira sauce, or stuffed baked chicken. His black-eyed peas are fall-down good, and the delectable white-and-dark chocolate mousse cake is worth making room for.
