Rooftop dining has always been about more than the view. At The Bradford in Bridgewater, it's about conversation, discovery and sharing the table.
When Chef Jonathan Kern joined the culinary team, he wasn't simply looking to refresh the menu. He wanted to redefine what guests expect from a rooftop restaurant by replacing traditional bar fare with elevated, tapas-style dining. Rather than centering meals around oversized entrées, Kern envisioned a menu built on seasonal small plates that encourage guests to sample multiple dishes, linger a little longer and enjoy the experience together.
Originally from Flemington, New Jersey, Kern brings both technical expertise and an imaginative approach to the kitchen. His culinary philosophy blends creativity with intentionality, ensuring every dish delivers an experience that extends far beyond flavor.
"That's like my favorite thing about being a chef is the creativity," Kern says.
That creativity is evident throughout The Bradford's menu. Bright seasonal ingredients, vibrant colors and carefully balanced flavors create dishes designed to engage every sense. Presentation, aroma, texture and taste all work together to leave a lasting impression.
One of the chef's favorite examples is the New York strip steak, which arrives topped with fresh herbs before being smoked tableside. The dramatic presentation captures the attention of the entire dining room. As fragrant smoke drifts through the restaurant, nearby guests often find themselves asking their server for the very same dish.
For Kern, every menu decision begins with the guest's perspective. The Bradford's intimate rooftop tables inspired a shareable menu where several plates comfortably fit together, allowing friends and family to build a meal around conversation instead of committing to a single entrée.
The concept also reflects evolving dining habits. As more guests gravitate toward lighter portions and flexible dining experiences, tapas-style service offers the opportunity to explore multiple flavors without feeling overwhelmed. Seasonal menus continue to evolve throughout the year, with lighter seafood dishes taking center stage during warmer months before transitioning into richer meats and comforting fall flavors. Signature favorites, including the Nashville hot chicken sliders and potato pavé, remain constants while new seasonal creations keep guests returning.
Bringing that vision to life requires collaboration throughout the restaurant. While the culinary and bar teams develop menus independently, they regularly exchange ideas that inspire memorable pairings and creative uses for seasonal ingredients. A leftover mixture from the restaurant's lemon ricotta doughnuts even became a house-made limoncello, while desserts and handcrafted cocktails are often developed to complement one another. The result is a dining experience where every element feels thoughtfully connected.
For Kern, that collaborative spirit is also part of what makes working at The Bradford rewarding. A restaurant is never defined by one person or one plate; it is the combined effort of the kitchen, bar and service teams that shapes the guest experience. By sharing ideas and remaining open to experimentation, the team can continue finding new ways to surprise diners while staying true to the restaurant's welcoming atmosphere.
Of course, exceptional food is only one part of The Bradford's identity.
"I think exceptional service is anticipating the needs of your guest," Kern explains.
From the kitchen to the front-of-house staff, every team member works to understand why guests have come through the doors—whether celebrating a birthday, enjoying date night, meeting friends for cocktails or simply escaping the routine of everyday life.
"People go out to eat to escape. It's kind of like a home away from home, but you don't have to worry about the problems of your everyday life. You're coming out to kind of really enjoy an experience with somebody else," Kern says.
That same philosophy shapes his leadership in the kitchen. Beyond creating memorable meals, he believes a chef's responsibility includes mentoring others and introducing diners to new culinary experiences.
"Part of being a chef is teaching people what good food is. And how to cook that good food and how to experience that good food," he says.
Looking ahead, Chef Kern is excited to introduce fall and winter menus featuring richer seasonal ingredients, inventive cocktail pairings and specialty events like champagne and caviar tastings. Yet no matter how the menu evolves, his vision remains unchanged: creating thoughtful small plates that bring people together while showcasing the creativity, collaboration and hospitality that define The Bradford experience.
Experience elevated rooftop dining at thebradfordrooftop.com.