Wine & Spirits - October 2017 - 28
Justin King,
Bridge Street Social, Dewitt
It was a visit to Ten Bells in NYC that sealed it.
"Within twenty minutes, I knew I wanted to open
Bridge Street," Justin King recalls. "Not that I wanted
to replicate Ten Bells, but the vibe-it was like an
elixir. The place exudes joie de vivre. It's lively, sexy;
if you are taking a third date to Ten Bells, you're probably in a good spot."
When he returned to Lansing, his Michigan hometown, he and a friend immediately began scoping out
locations, deciding to focus on DeWitt, an up-andcoming suburb where the community board welcomed the idea of a wine-focused spot. "Michigan
has a big beer scene," King says. "What we do is very
different from that." The idea wasn't just a wine bar,
but a place that would attract locals as well as hospitality professionals interested in upping their wine
game. King had worked for a local wine distributor,
and he leveraged those contacts to quickly build a list
of 150 wines by the glass, including many of the producers he'd discovered while working in stores and
restaurants back in college. "It's designed to keep
the lights on," he jokes, pointing out familiar favorites like Rombauer chardonnay. Yet it's also crafted
to lead people to unexpected places, whether Italy's
Valle d'Aosta, lesser-known corners of France's Loire
Valley or the vineyards of Greece.
When it comes to training, everyone on staff gets
the chance to taste all the wines he pours by the glass;
they also gain access to frequent blind tastings and
seminars. If someone decides to go for their Master Sommelier credentials, when they pass an exam
along the way, he'll cover the fee. "I wanted to do
something that was part of me, and something for
Michigan," he explains. "I want people to do things
here. I live here. I want to die here. I want to raise
my kids here." -TARA Q. THOMAS
Justin is driven, warm and committed to
pushing himself, fellow sommeliers and his
restaurant team beyond the demands of the
market. -Rachel van Til, Pappas Bros., Dallas
28
WINE & SPIRITS
OCTOBER 2017
photo by Jena McShane
He's dedicated to the education of his staff,
making Bridge Street Social one of the most
well-trained restaurants in the state. His
extensive glass-pour program is in a league of
its own. No guest leaves unsatisfied.
-Gerry Baker, Wolfgang Puck Steak,
MGM Grand, Detroit
Table of Contents for the Digital Edition of Wine & Spirits - October 2017
Contents
Wine & Spirits - October 2017 - Cover1
Wine & Spirits - October 2017 - Cover2
Wine & Spirits - October 2017 - 1
Wine & Spirits - October 2017 - 2
Wine & Spirits - October 2017 - 3
Wine & Spirits - October 2017 - 4
Wine & Spirits - October 2017 - Contents
Wine & Spirits - October 2017 - 6
Wine & Spirits - October 2017 - 7
Wine & Spirits - October 2017 - 8
Wine & Spirits - October 2017 - 9
Wine & Spirits - October 2017 - 10
Wine & Spirits - October 2017 - 11
Wine & Spirits - October 2017 - 12
Wine & Spirits - October 2017 - 13
Wine & Spirits - October 2017 - 14
Wine & Spirits - October 2017 - 15
Wine & Spirits - October 2017 - 16
Wine & Spirits - October 2017 - 17
Wine & Spirits - October 2017 - 18
Wine & Spirits - October 2017 - 19
Wine & Spirits - October 2017 - 20
Wine & Spirits - October 2017 - 21
Wine & Spirits - October 2017 - 22
Wine & Spirits - October 2017 - 23
Wine & Spirits - October 2017 - 24
Wine & Spirits - October 2017 - 25
Wine & Spirits - October 2017 - 26
Wine & Spirits - October 2017 - 27
Wine & Spirits - October 2017 - 28
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Wine & Spirits - October 2017 - 31
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Wine & Spirits - October 2017 - 37
Wine & Spirits - October 2017 - 38
Wine & Spirits - October 2017 - 39
Wine & Spirits - October 2017 - 40
Wine & Spirits - October 2017 - 41
Wine & Spirits - October 2017 - 42
Wine & Spirits - October 2017 - 43
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Wine & Spirits - October 2017 - 45
Wine & Spirits - October 2017 - 46
Wine & Spirits - October 2017 - 47
Wine & Spirits - October 2017 - 48
Wine & Spirits - October 2017 - 49
Wine & Spirits - October 2017 - 50
Wine & Spirits - October 2017 - 51
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Wine & Spirits - October 2017 - 57
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Wine & Spirits - October 2017 - 60
Wine & Spirits - October 2017 - 61
Wine & Spirits - October 2017 - 62
Wine & Spirits - October 2017 - 63
Wine & Spirits - October 2017 - 64
Wine & Spirits - October 2017 - 65
Wine & Spirits - October 2017 - 66
Wine & Spirits - October 2017 - 67
Wine & Spirits - October 2017 - 68
Wine & Spirits - October 2017 - 69
Wine & Spirits - October 2017 - 70
Wine & Spirits - October 2017 - 71
Wine & Spirits - October 2017 - 72
Wine & Spirits - October 2017 - 73
Wine & Spirits - October 2017 - 74
Wine & Spirits - October 2017 - 75
Wine & Spirits - October 2017 - 76
Wine & Spirits - October 2017 - 77
Wine & Spirits - October 2017 - 78
Wine & Spirits - October 2017 - 79
Wine & Spirits - October 2017 - 80
Wine & Spirits - October 2017 - 81
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Wine & Spirits - October 2017 - 89
Wine & Spirits - October 2017 - 90
Wine & Spirits - October 2017 - 91
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Wine & Spirits - October 2017 - 94
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Wine & Spirits - October 2017 - 96
Wine & Spirits - October 2017 - 97
Wine & Spirits - October 2017 - 98
Wine & Spirits - October 2017 - 99
Wine & Spirits - October 2017 - 100
Wine & Spirits - October 2017 - 101
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Wine & Spirits - October 2017 - 103
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Wine & Spirits - October 2017 - 109
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Wine & Spirits - October 2017 - Cover3
Wine & Spirits - October 2017 - Cover4
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