Austin Bridges

Beverage Director, Sommelier
Austin Bridges

Portland

About Austin Bridges

Austin has been in the industry for almost 30 years. He lived in Germany & Belgium for nearly 4 years where he explored the wines/beers/cuisine of Europe. He's worked at notable Portland restaurants such as Paley's Place (James Beard Winner) and Clarklewis (Portland restaurant of the year). He managed and ran the wine/sommelier program for DOC Restaurant for 9 years, where he became known for his ability to pair unique off the the beaten path wines with nouveaux Italian cuisine. He then took over the wine & beverage program for Nostrana restaurant with the anticipated opening of an Enoteca Nostrana, where we will broaden our wine focus beyond Italy.

At My Venues

Grancio pizza
$$$, Happy Hour, Outdoor Seating, Full Bar, Italian, Southeast Portland
"This seasonal, wood-fired beauty is not a traditional pie in the sense of red sauce, cheese, etc. Instead, it's got fresh Dungeness crab and crème fraîche with fines herbs and paprika butter. We like to add an egg to it and eat it alongside chef Cathy's radicchio salad for the perfect lunch. Editor's note: This dish is only available during Dungeness crab season."
Insalata Nostrana
$$$, Happy Hour, Outdoor Seating, Full Bar, Italian, Southeast Portland
"I grew up eating about three Caesar salads a week, so it holds a very special place in my heart. This version is by far the best I've had—it's got so much lemon, garlic, anchovy, and parm all over big pieces of ultra-crunchy radicchio and croutons. I could eat it until my jaw fell off."
Insalata Nostrana
$$$, Happy Hour, Outdoor Seating, Full Bar, Italian, Southeast Portland
"I cannot go to Nostrana without ordering this signature salad: radicchio with sage croutons and velvety garlic dressing. When I finish it, I always want another."
Smoky rotisserie chicken
$$$, Happy Hour, Outdoor Seating, Full Bar, Italian, Southeast Portland
"This is the best chicken I’ve had in my life, hands down. It's always on the menu, but its accompaniments change depending on the season. The night I had it, it was served with roasted sweet winter carrots, and a pistachio pesto. Totally to die for!"