apfd 19. 2002
I} M ;t i ; ivi
19
inew s
n a gloomy, rainy day in Portland,
dining in Bridges Cafe &. C ater
ing is as uplifting to the spirit as it
is to the palate.
T h e first impression is wel
coming; housed in an old Victorian-style build
ing, the establishment stands out from nearby
drab buildings with its homey brick facade and
dark green awnings. Inside, the walls are paint
ed in bold swaths of yellows, reds and blues— a
warm contrast to the grays outside.
Owner Terry Dempsey met with Just Out
recently for a chat about his business. A t
10 a.m., the place is packed; most of the 11
tables are filled.
T he clientele is diverse. In most coffeehouse-
style cafes the diners are young and white; Bridges
also attracts older people and African Americans.
“It reflects the diversity of the neighborhood, of
Northeast Portland," Dempsey notes.
Although Bridges has been around for six
years, he is a relatively new owner, having pur
chased it in March 2000. He moved from San
Francisco earlier that year to he with his family.
“I wasn’t sure what 1 was going to do here, so I
called a business broker and started looking at
restaurants," Dempsey reveals. His background as
a resident chef in a cathedral and as a caterer for a
law firm prepared him for owning his first eatery.
W ith the cafe also came a catering business.
“Catering is one-third of my business,” Dempsey
explains.
And he has some impressive clients. “We do all
the catering for Multnomah County HIV Services
and some catering for Cascade A ID S Project.”
Dempsey is also one of three preferred caterers at
Montgomery Park and a preferred caterer for Mar
riott. Asked how he acquires clients for his business,
especially of that magnitude, he replies: “By word of
A G ood N eighbor
A s Northeast Portland thrives, so does Bridges Cafe & Catering
by Natalie Shapiro
Terry Dempsey says N ortheast Portland is becoming more of a destination for food
mouth, advertising in Just Out and some other ways.
Montgomery Park just called out of the blue." The
cafe also plays host to catering events in the
evening after closing for regular business.
Dempsey attributes at least some of his suc
cess to his personalized approach. “My catering
is very customized. I ask what their ideas are,
come up with a proposal on menu items and
budget and fax it to them.”
Asked about the success of the cafe itself, he
responds with modest pride. “Business has
grown phenomenally since I started. Sales have
increased by about 150 percent.”
This is partly because of the foods improved
quality and consistency. “We also added specials,
such as vegetarian breakfasts, which appeal to a
wide range of dietary interests,” Dempsey says.
Another reason for the cafe’s success, he
adds, is the changing neighborhood, which now
includes hot spots such as Billy Reed’s Restau
rant & Bar up the street. “Northeast Portland is
becoming more o f a destination for food."
As the proprietor of a gay-owned business,
does Dempsey feel supported by the sexual
minorities community? He nods. “And with my
catering business,” he adds. He gives back to the
community by donating part of his profits on a
given evening to Basic Rights Oregon.
So what is the food like? W hat is popular?
Dempsey beckons the server, Katey Allsup,
who comments enthusiastically. “Customers are
really into the bread and Benedicts,” she says.
“T h e most-ordered things are basic breakfasts.”
Bridges serves breakfast and lunch only.
Menu items include black bean cakes, fresh
com m eal bread from D elphina’s Bakery, bis
cuits and gravy, a plethora of gourmet and basic
sandwiches, several kinds o f eggs Benedict
(including shrimp and salm on) and latkes
(potato pancakes).
As for drinks, patrons can choose coffee, tea,
juice or a selection o f beer and wine. Bridges has
no liquor license, which calls for some creative
substituting, such as the sake margarita.
“Mimosas are really popular,” Dempsey notes.
W ith his success, what more could he do?
“Open it up for dinner!” he states. His chef is
developing a menu for the new evening hours.
“W e will offer moderately priced bistro foods
such as pastas, soups and salads.” J H
B ridges C afe «S i C a ter in g , located at
2716 N .E . Martin Luther King Jr. Blvd., is open
for breakfast and lunch from 7 a.m . to 2 p.m.
weekdays and from 8 a.m . to 3 p.m. weekends.
N a t a l ie S h a p i r o is a food-loving dyke.
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